I've been eating veggie burgers and veggie dogs for a long time now...and I love them...especially during barbeque season. But, it's nice to have an alternative to these guys when you get a hankering for a thick and juicy (meat-free) burger! Actually, I'll admit that after trying these earlier this year, I haven't had a soy veggie burger all summer!
These burgers are surprisingly meaty considering they're a simple fungus! They're not bad on the wallet either! Try to find the biggest caps you can as they shrink a bit in cooking...I found HUGE ones at Costco for a great price!
The vinaigrette recipe is super simple and just a guide...I usually just pour a couple glugs of oil and balsamic vinegar until I have enough to coat the caps. They always turn out perfect!
I like to top mine with fresh lettuce, tomatoes, and diced avocado. But feel free to top with whatever your heart desires (e.g., Dijon mustard, vegan mayo, pesto, grilled or caramelized onion, chutney, hummus, bbq sauce, etc...). Pair them with grilled veggies, a nice bean salad, greens, or my favorite, sweet potato fries!! So summery!!
Grilled Portobello Mushroom Burgers
Ingredients
2 large portobello mushrooms
1/2 red or yellow onion, finely diced
1-2 cloves garlic, diced (optional)
1/4 cup olive oil
3 tbsp balsamic vinegar
pinch salt and pepper
Directions
Carefully pull or cut stem from mushrooms and brush clean. Place mushroom caps gull side up on a large plate.
Mix all other ingredients together and pour evenly over mushrooms. Let caps marinade for at least 30 min to a couple hours.
Cook mushrooms on hot grill for about 5 minutes per side (depending on thickness).
Serve on a toasted whole grain kaiser roll, or bun of your choice.
Enjoy!
