Compound Butter: Mince the parsley and shallot. Put the butter in a small bowl. Stir or mash with a fork until smooth. Stir in the crumbled blue cheese, shallot, and parsley until combined. Scoop the compound butter onto a piece of waxed paper, centering it lengthwise down the middle of the paper. Roll into a log, twist the ends, and refrigerate.

Mushrooms and Onions: Cut the onions into ¼ - ⅓ inch rings. With a medium sized spoon, scrape out the gills from the mushrooms. Pour the salad dressing into a bowl and dip the mushrooms into the dressing, distributing the dressing on all surfaces. Coat the onions with the rest of the dressing. Grill the Portobellos on the grill, gill side down first, then flip to finish cooking. Cook the onions to char them a bit. Place the mushrooms and onions on a platter and tent with foil to keep warm.

Blue Cheese Burgers: Break up the ground beef. If it breaks up into super tiny pieces, add 2 tablespoons of oil. Also add the oil if you are using grass-fed beef because that tends to be a little lean, otherwise you're good to go. Sprinkle the Worcestershire sauce and Montreal Steak Seasoning over the meat and mix thoroughly with your hands. Add the blue cheese and mix again.

Divide the meat evenly and roll into three balls. Flatten into patties (I use a burger press) and make a slight depression in the center of each patty. Grill to your desired level of doneness.

Assemble: Separate the onions. Place the hamburger patties on the mushrooms, top with a pat of blue cheese butter and then finish with ⅓ of the grilled onions.