Update and Redux: C – Vegetarians and non-vegetarians might thank you for this one. If you are looking for a lighter, non-meat approach to a burger, try this one. This burger is still one of my favorite vegetarian burgers out there. It’s full of great flavors. You just might not miss the meat after eating this one.
C – I tried to be a vegetarian in 2008.
Sadly, I failed miserably. I was depressed, I couldn’t figure what to eat. I really craved meat. Lately, something has changed. I have been eating meals without meat. What? Really? I still can’t believe it. I think it’s time for me to revisit the dish that made me want to be a life-long carnivore: This portobello mushroom burger.
Back in 2008, we had a company BBQ. I was in charge of my own meal, since I was the only one who was a vegetarian. I decided to make a portobello burger for myself.
Sadly, I didn’t season it. I didn’t know how long to cook it. It became dry and leathery. Jim over-toasted the bun, so it was hard-as-a-rock. Sadly, I didn’t eat much of my burger and ended up being hungry all night. I wasn’t too happy eying the meaty beef burgers in front of me. This wasn’t a pleasurable moment. I haven’t eaten a portobello burger since.
Well … until now. Things have changed. I am going to marinate the heck out of these mushrooms. Load them full of flavor. I am not going to miss meat. Nope. Not even when Jim eats that giant French burger in front of me. Or, that Pork-a-Palooza burger. This is going to be good. I am promising this to myself.
I did it right this time. I am proud of myself. The taste of the grill smoke really got into these mushrooms. I loved the dressing I used to marinate these mushrooms. Sweet balsamic, spicy red chili flakes, garlic and onions that were still crispy. All the fixings for a really good burger.
It really hit the spot. Delicious. This was way better than the last time.
|Burger Week: Portabello Mushroom Burger|
- 2 large Portobello mushrooms
- 4 cloves garlic, minced
- ½ yellow onion, chopped
- ¼ tsp mustard
- ¼ cup balsamic vinegar
- Salt and pepper to taste
- ½ cup grapeseed oil
- Pinch of red chili flakes
- ½ Tbsp Worcestershire sauce
- 2 lettuce leaves
- 2 slice tomatoes
- 6 slices pickles
- 1 Tbsp mustard
- 1 Tbsp mayonnaise
- 2 burger buns
- Mix onion, garlic, mustard, salt, pepper, balsamic vinegar, red chili flakes, Worcestershire sauce and oil in a bowl.
- Place the portobello mushroom in a bowl with the gills up, top with the onion mixture. Be sure to put onions and garlic insides the gills. Let sit for at least 1 hour before grilling.
- Heat a grill, add the mushrooms gill-side-up. Grill for 10 minutes, covered
- While mushrooms are cooking, toast the buns.
- Remove mushrooms from grill.
- Spread mayonaise on the bottom bun.
- Add lettuce and a slice of tomato.
- Add the portobello mushroom.
- Top with pickles on the mushroom.
- Spread mustard on the top bun.
- Cover portobello with the top bun.
I am so glad I was willing to revisit a portobello burger. It was something I had steered clear of for a really long time.
It was so good. The best burger of the week for me.