Basil Pesto Angus Burger with Sun-dried Tomatoes & Portobello Mushrooms - Sutter Home Family Vineyar

Ingredients

• ¼ cup extra virgin olive oil
• 1 Tablespoon fresh basil leaves
• 6 large Portobello mushroom caps
• ½ cup Kikkoman roasted garlic teriyaki marinade
• 2 lbs. ground black Angus beef
• 2 garlic cloves, minced
• ¼ teaspoon dried hot red-pepper flakes
• 1 egg slightly beaten
• 1 teaspoon Tabasco sauce
• 1 Tablespoons chopped fresh cilantro
• 1 cup Italian bread crumbs
• ¼ cup finely chopped Vidalia onion
• 2 Tablespoons Worcestershire sauce
• Salt and ground pepper to taste
• 1 cup packed fresh basil leaves
• 1 cup packed fresh cilantro leaves
• ½ cup grated parmesan cheese
• 1 large garlic clove
• 1 Tablespoon dried tarragon leaves, crushed
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper
• ¼ teaspoon anise or fennel seed
• ½ cup chopped walnut pieces
• 6 Focaccia buns split (or Kaiser buns)
• 6 slices whole milk mozzarella cheese
• 4 cups baby arugula washed dried, and torn into bite size pieces
• 1 cup sun-dried tomatoes cut into slivers (not packed in oil)
• 1 ½ cups feta cheese crumbled