Vegetarian Portobello Burger

Prep

11 min

Cook

20 min

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Ingredients

  • Burger Buns
  • Portobello Mushroom
  • Zuchinni
  • Onion
  • Barbecue Dry Rub
  • Olive Oil
  • Agave, Maple, or Simple Syrup
  • Avocado
  • Goat Cheese
  • Salt and Pepper

The Vegetarian Portobello Burger

 

As we all know there are quite a few recipe options out there for vegetarian burgers.  Most of them are some sort of a bean patty.   Those are great and all, but every now and then you want something that is easier and has fewer calories.  This is what I cook most of the time on the grill at home.  It is easy and tastes great!

To be sure you have everything you need, I made a list below from Amazon.com.

Cooking stuff that you will need:

 

A good mixing bowl:

These bowls will last forever.

All your barbecue tools:

The tongs are key!  The spatula is awesome too because is has a bottle opener on it.

 

A grill!  I like Weber because you can buy parts anywhere.

A good frying pan:

The process!

Start with seasoning the mushrooms and zucchini.  I buy the pre-cut portobello mushrooms and just cut the zucchini myself.  Place them in the mixing bowl with about a teaspoon of olive oil and a few dashes of your favorite dry rub.  I am from Alaska so I use Denali Dry Rub.  I love it.  A good alternative is the Kirkland stuff from COSTCO.  Toss/mix this up until the mushrooms are coated.

 

Before:

Burger 1

After:

Burger 2

Before you start cooking the mushrooms and zucchini, get your onions going.  The goal is to caramelize them.  I mix about three ounces of water with about a tablespoon of  agave syrup.  You can use simple syrup or maple syrup as alternatives.  Heat the pan with about a tablespoon of olive oil and add in the sliced onions, water, syrup, salt and pepper.  Let them cook until they are translucent.  This takes a while. So use a low/medium heat and take your time.  Stir occasionally.

Before:

Burger 7

After:

Burger 8

Cook you veggies!  Pre-heat your grill.  I put on high heat and cook the veggies on about three minutes per side.  Also, I always cook my veggies medium-rare. Let me explain. Medium-rare is meat eater terminology that describes the temperature of the center of their meat.  Rare is basically raw in the center.  Medium-rare is one level higher on the temp scale.  My definition is, the center is still raw, but warm.  That is how you want your veggies to turn out on the grill. Don’t over cook them!  If you over cook they are dry and burnt. That means they are all wilty and slimy.  That’s gross so don’t do that.  Just sear the outside and call it good.  Also, put good grill marks are on them.  It makes them look cool.

One of my secrets to this is the olive oil.  The olive oil has a low smoke rating which means that it smokes at a low temperature.  Vegetable and peanut oil have a much higher smoke rating, therefore they can withstand more heat before they start smoking.  The smoke is in our favor here because it adds great flavor to the veggies.  Also it makes cook grill marks.

Before:

Burger 3

Burger 5

 

After:

Burger 4

Burger 6

 

I like to toast my buns on the grill while I am cooking my veggies.  Another thing that you can do while the veggies are cooking is crumble your goat cheese and slice an avocado.

 

Now that your veggies are grilled, onions are carmelized, avocado is sliced, goat cheese is crumbled, and buns are toasted – you can build your burger.

Order from bottom to top:

Bottom bun

Mushrooms

Zucchini

Avocado

Goat cheese

Caramelized onions

On the top bun, add your favorite condiment.  My wife like Stubb’s Sticky Sweet BBQ sauce so that what’s pictured.

Burger 9

Burger 10

Slide1

 

BTW the bun pictured is Dave’s Million Dollar Bun.

 

Enjoy!

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