Whisk the canola oil with the balsamic vinegar, vermouth, garlic powder, onion powder, Old Bay
Seasoning, soy sauce, Tabasco sauce, and 1⁄2 teaspoon pepper in a large bowl.
Add the Anaheim chile wedges, jalapeños, and mushrooms, and toss to coat thoroughly.
Marinate the mixture at room temperature for 45 minutes.
Lightly oil the grates, if necessary, and heat the grill to medium.
Grill the pepper wedges, skin side down, until blackened, about 10 minutes, turning after 5 minutes to create crisscross grill marks.
Set aside until cool enough to handle, then rub off the skins with paper towels.
Meanwhile, grill the mushrooms, covered, until tender, about 8 minutes, turning once after
about 6 minutes.
Remove from the heat and set aside.
Split the buns and toast them.
Stir the tarragon into the mayonnaise in a small bowl.
Generously spread the mayonnaise mixture on both insides of the toasted buns.
Place two grilled mushrooms on the bottom half of each hamburger roll, and top with a lettuce leaf, tomato and red onion slices.
Close the burgers, and serve promptly.
The book features several yummy variations of this burger, like Mushroom Lover’s Burger, Portobello Fire Burger, Buffalo-Style Portobello Burger, and Sauerkraut & Portobello Burger, all with pairing suggestions. Enjoy!