Ingredients with Measurements:
- 4 large portobello mushroom caps
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 4 whole wheat burger buns
- 4 slices of provolone cheese
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Pastry brush
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
3. Brush the mushroom caps, onion slices, and bell pepper slices with the balsamic mixture.
4. Place the vegetables on the grill and cook for 5-7 minutes on each side, or until tender and slightly charred.
5. During the last minute of grilling, add a slice of provolone cheese to each mushroom cap and allow it to melt.
6. Toast the burger buns on the grill for 1-2 minutes.
7. Assemble the burgers by placing a mushroom cap with melted cheese on the bottom half of each bun, followed by the grilled onion and bell pepper slices.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- 4 burgers
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 35g
- Protein: 14g
- Fiber: 7g
Substitutions for ingredients:
- Any type of cheese can be used in place of provolone.
- Any type of burger bun can be used.
Variations:
- Add avocado slices or guacamole to the burger.
- Use different types of mushrooms, such as shiitake or cremini.
- Add sliced tomato or lettuce to the burger.
Tips and tricks:
- Make sure to brush the vegetables with the balsamic mixture to ensure they are well seasoned.
- Don't overcook the mushrooms, as they can become tough and chewy.
- Use a pastry brush to apply the balsamic mixture to the vegetables for even coverage.
Storage instructions:
- Leftover burgers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the burgers in the microwave or oven until heated through.
Presentation ideas:
- Serve the burgers on a platter with a side of sweet potato fries or a salad.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or basil, on top of the burger.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Sweet potato fries
- Grilled corn on the cob
- Caesar salad
Troubleshooting advice:
- If the mushrooms are sticking to the grill, brush them with a little bit of oil before grilling.
Food safety advice:
- Make sure to wash the vegetables before grilling them.
Food history:
- The first veggie burger was created in London in 1982.
Flavor profiles:
- The balsamic vinegar adds a tangy sweetness to the burger, while the grilled vegetables add a smoky flavor.
Serving suggestions:
- Serve the burgers with a side of sweet potato fries and a cold beer.
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