I used to loooove ordering Portobello Mushroom Burgers when dining out! Years ago, they were the token veg offering in Charlotte, NC restaurants. Sadly, they have since been inexplicably replaced by the ubiquitous and usually non-vegan Black Bean Burger.
Fortunately – it is super easy to make your own Portobello Mushroom Burgers! I saute mine instead of grilling. Sauteing reduces time – no marinating needed! – but not flavor. It also guarantees a juicy, not dry, burger.
I made these last night as a quick meal while waiting for my partner to come home. I don’t know why, but sometimes when my partner is out of town I start getting a little paranoid. I feel almost as if I’m being watched.
Portobello Mushroom Burger Ingredients:
2 Portobello Caps, rinsed well and wiped clean
1 Tablespoon Olive Oil or Earth Balance
2 Cloves Garlic, minced or pressed
1/4 Cup Water
1 Tablespoon Balsamic Vinegar OR 2 Tablespoons Dry Red or White Wine
2 Hamburger Buns
For The Toppings:
2-3 Slices Vidalia Onion
2 Slices Tomato
A few Lettuce, Spinach, or Kale Leaves
1-2 Teaspoons Capers
Vegenaise (If you don’t like Vegenaise, Dijon Mustard is good, too)
Sea Salt and Feshly Ground Black Pepper to taste
Heat the olive oil or Earth Balance in a large skillet on medium-high heat. Add the garlic and saute for about 2 minutes.
Add the portobello mushroom caps, gill side down. Add 1/4 cup water and the vinegar or wine. Let cook uncovered for about 5 minutes, then flip over. Spoon some of the liquid into the gills. Cook for another 5 minutes or so, or until the mushrooms deflate and most of the liquid has evaporated. Remove from skillet and place on paper towels to drain. Don’t wash the skillet yet.
Toast the hamburger buns in the oven. Since this will be a juicy sandwich, you’ll want to make sure you use decent quality bread.
While the buns are toasting, place the Vidalia onion slices in whatever remains in the skillet and cook just enough to lightly brown. Try to keep the onions together but be aware they’ll probably fall apart a bit.
Take the buns out of the oven and spread with Vegenaise. Place the drained mushroom caps and onions on the buns and place in oven again just long enough to make sure the mushrooms are warm.
Top the onions with tomato slices and a few green leaves (I used spinach, kale, and chard from an organic salad mix). Salt and pepper to taste. Swirl the capers into the Vegenaise on the top bun.
Enjoy – with a napkin!
Now … if only I could get over this feeling I’m being watched …