Portobello Burger

1 Oct

I know Summer might be over for many of you out there… but for us who live in the tropics, it’s summer all-year round.   I have been meaning to make this recipe for you all summer long, and it was not until recently that I got to it.  

I love burgers…  but instead of frozen soy-based burgers, I very much prefer the natural kind – Portobello mushroom burgers,  where the mushroom cap is the patty.  I first learned of this when traveling… I am not sure where I ate it first, if at the Wolfgang Puck Café or at the Cheesecake Factory, but both restaurants have their very delicious version.  And just like them, I have mine…

I like these burgers because the Portobello cap is “meaty” and flavorful, and to be honest, you can season with any or all of your favorite flavors.  You can make this on your outdoor grill, but an indoor grill, a George Foreman, a grill pan or even a regular skillet will do.  That’s what I used on this occasion…

 

 

PORTOBELLO BURGER

1 portobello mushroom cap
1 sprouted-wheat burger bun
1 tbs olive oil
2 tsps Montreal Steak grill seasoning
2 slices of tomato
2 lettuce leaves
1 slice of onion – yellow or red, it’s up to you
1 slice of cheese – optional
Veggie Mayo, Mustard, Ketchup to taste

 

  1. Heat a non-stick skillet over medium-high heat.  And toast the burger bun.
  2. Meanwhile, clean the Portobello cap well.  You can take out the gills if you prefer…  it makes for a “cleaner” cap.  I do it on occasion…
  3. Rub the mushroom cap with the olive oil all over and season with the seasoning.  Place on skillet stem side up and let cook for about 4-5 minutes.  Flip the cap over and cook on the other side for about 3-4 minutes more until the cap softens and cooks inside.
  4. Prepare/Assemble burger any way you prefer… I slather a lot of veggie mayo on both sides of the bun.  Slather mustard only on the top bun.  Place mushroom cap on the bottom half.  Squirt some ketchup on mushroom, place the cheese, onion, tomato and lettuce and top with top bun.

 

The only thing left is to accompany it with some natural potato chips and a natural soda, like Ginseng Up.  Now, that’s a burger you want to sink your teeth into… no?

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2 Responses to “Portobello Burger”

Trackbacks/Pingbacks

  1. Weekend Cook and Tell Round Up: Beef-less Burgers | Tasty Terminus - May 4, 2011

    [...] of messing with mixing and grinding veggie burger patties at home KarmaFreeCooking opts for portobello mushroom caps seared with Montreal grill seasoning for a bit of extra [...]

  2. Fourth of July Activities in Minnesota | Fireworks, Grilling, Lakes | Minnesota by Danielle - June 27, 2013

    […] going more vegetarian, try a grilled vegetable recipe. Here’s a delious recipe for portobello burgers. And after all that, you’ll need some, why not finish off with one of these American flag […]

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