Saturday, February 11, 2012

Portobello Burgers

Every Sunday, I have my sister over for dinner. She's vegetarian, a confusing but unchallengeable decision she's made. The Big Green Egg is a non-exclusionary device. So I dug up this recipe from Bill and Brenda Miller on the Big Green Egg Forum. The result was a lighter replacement to the traditional burger, that made me question my life-long alliance with meat altogether.

• 1 Portobello mushroom cap per person
• ¼ Cup Olive Oil
• 2 Tbsp Red wine vinegar or Balsamic vinegar
• Other seasonings as you prefer
• 1 slice Swiss cheese per burger

Mushroom Preparation:
• Remove any stem remnants.
• Peel the thin layer off the top of the cap by grasping at the edge and lifting and pulling up toward the center of the cap. This will leave the cap top a solid color.
• Combine the olive oil, vinegar, and other seasonings if you desire.
Marinate the caps for 20-30 mins.

Now to the egg:
• Light the Egg and bring to 250° and add any aromatic wood chips.
• Place the Portobellos, cap side down, on the Egg grid, close the top and grill for 10 mins.
• Turn and grill for another 10 mins.
• Turn again and place a slice of Swiss cheese on each cap, close the lid and allow 2-3 mins for the cheese to melt.
• Serve on a bun or roll of your choice
• Add toppings- in this case I through on swiss cheese slices, lettuce, heirloom tomatoes and raw onions.

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