Thursday, May 26, 2011

Portobello Mushroom Burger Recipe

Memorial Day. A holiday set aside to honor the heroes who fought for our freedom. It's also the official start to summer fun and for some of us, the first time firing up the backyard BBQ grill since last year.

It's also time for charcoal grilled beef burgers dripping with fat and nitrate riddled hot dogs served with tasteless white-flour buns.

Perhaps you are trying to eat healthy so you opt for the frozen veggie burger and either toss on a clean spot on the grill or pop it in the microwave just to be safe.

I always keep veggie burgers in my freezer as backup plan and take one with me wherever I go- just in case. But--no matter how many fixing's I pile on top of my boring little veggie burger, when I bite into it, I miss that whole 'burger' experience.

Always on the search for delicious, healthy, vegan alternatives, I discovered portobello mushrooms. You can put them right on the grill and they will be so juicy, tasty and tender. They are the most satisfying alternative ever! 

Here's a delicious recipe for Portobello Mushroom Burgers.  Scrub the grill clean of any grease or meat drippings first and be sure to cook up a bunch.  I'll bet everyone will pass over the beef burgers for one of these!

1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems removed
4 whole wheat hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices or vegan block 'cheese' alternative.
You might want to try Tree Nut Cheese by Dr. Cow. It can be sliced into discs like goat cheese and is sharp and tangy. It can be ordered on-line here: Dr. Cow Tree Nut Cheese
4 lettuce leaves
  1. In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  2. Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside.
  3. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
  4. Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese or vegan alternative, and lettuce. Close burgers, and serve immediately.
Serves 4.

Juicy. Tender. Healthy and Cynfully Good.......

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