'Bello Burger

By Hklbrries

Adapted from “Born to Grill,” by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1998)



Google search original article for additional burger recipes.

...we’ve been flipping up a storm at the backyard grill, making burgers from a variety of meats (and in one case, a vegetable).

...consider dropping the meat altogether...

...take advantage of the fact that a portobello mushroom cap cooked on the grill looks a lot like a burger patty.

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 1/4 cup plus 1 teaspoon olive oil, divided
• 3 cloves garlic, minced
• 4 portobello mushroom caps (about 5 inches in diameter)
• 1/2 medium roasted red bell pepper, stemmed, skinned and seeded
• 1/3 cup mayonnaise
• 1 pinch ground red (cayenne) pepper
• 4 thin slices mozzarella cheese, optional
• 4 large, crusty rolls, such as kaiser rolls
• 4 lettuce leaves
• 4 slices ripe tomato

Details

Servings 4

Preparation

Step 1

At least 30 minutes and up to 2 hours before you plan to grill, prepare a marinade by combining the balsamic vinegar, soy sauce, 1/4 cup olive oil and garlic in a medium bowl. Place the mushrooms in a plastic bag, pour the marinade into the bag, shake to coat and let sit at room temperature. Turn the bag occasionally to saturate the surface of the mushrooms with the marinade.

Cut roasted red pepper into several chunks and place in a food processor or blender. Add mayonnaise, the remaining 1 teaspoon olive oil and cayenne pepper. Process until pureed. Refrigerate until serving time.

Prepare grill for direct heat at medium temperature. Drain mushroom caps, discarding marinade. Place mushrooms, gill-side down, on the grill. Grill uncovered for 8 to 10 minutes, turning the mushrooms twice. Top each with a cheese slice, if using, after the second turn. Meanwhile, toast the rolls at the edge of the grill.

Place the mushrooms on the bottoms of the toasted rolls and top with lettuce, tomato and dollops of the mayonnaise. Close the sandwiches with the top of the buns. Serve hot.

Nutrition Information:
Per serving
400 calories
24 g fat (3 g saturated)
38 g carbohydrates
5 mg cholesterol
3 g fiber
935 mg sodium