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 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.