I love Burgers! They remind me of summer and spending time with my family and friends. Burgers are great during the summer because of the fresh ingredients that you can find to make them. This “Burger” is one of my favorites and it doesn’t even have any beef! This is my favorite vegetarian Portobello burger.
4 Portobello mushroom caps
2 Yellow or red peppers
(4 tablespoons)Balsamic Vinegar
(4 tablespoons)Spicy brown mustard
(½ cup) Olive oil
(2 tablespoons) Hot Sauce (optional but recommended.)
In a bowl mix all of the ingredients of the marinade together. Add a dash of salt, pepper and garlic powder. I recommend putting the mushroom caps in a zip lock bag and coating them in the marinade. Let the marinade infuse the mushroom caps with flavor for at least two hours. For the best results marinate the caps overnight in your fridge.
Slice peppers in half and remove the seeds.
When you are ready to cook, heat your grill up to medium high heat and place the caps gill side down. (Set aside the rest of the marinade in the bag for later use.) Place the peppers on the grill and cook the caps and peppers for 6-8 minutes on each side.
In a bowl combine ½ cup of mayo with 4 tablespoons of the marinade.
Slice your tomato and rinse your baby spinach.
When the Caps and Peppers are done grilling, it is time to build your burgers. On the top half of your bun spread some of the mayo/marinade mix. On the bottom half place the mushroom cap gill side up. Top the mushroom cap with the goat cheese. Now add the peppers, baby spinach and tomato.
I hope you decide to try this recipe even if vegetarian meals are not your thing, you will not be disappointed. These burgers have a ton of flavor and you won’t miss out on the meat at all.
If you would like to learn a new recipe for one of those foods that you have never taken the time to cook on your own, please leave a comment and it will be a future post of mine. Also feel free to email me at firstname.lastname@example.org if you have any delicious recipes you would like to share with the world.