Balsamic Portobello Burgers with Bell Pepper and Goat Cheese

By markemilw

The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.

Ingredients

• 1/4 cup olive oil, plus more for grates
• 1/4 cup balsamic vinegar
• 3 garlic cloves, minced
• Coarse salt and ground pepper
• 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
• 8 portobello mushrooms (about 1 pound total), stems removed
• 4 hamburger buns
• 5 ounces fresh goat cheese, cut into 4 equal slices
• 4 lettuce leaves

Preparation

Step 1

In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.

Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.