Mushroom burgers perfect for any outdoor grill
By Brittney MacDonald, Life & Style Editor
1 portobello mushroom
¼ cup extra-virgin olive oil
1 clove garlic, minced
1 ciabatta bun
1 tsp. aged balsamic vinegar (optional)
¼ cup mozzarella (optional)
¼ cup sprouts, lettuce, or bitter greens
1 large leaf basil (optional)
1 tbsp. butter (optional)
With summer comes the always savoured reign of the BBQ. For vegetarians this can be a bit of a crapshoot, since normally all the good BBQ-worthy foods tend to moo or oink at some point in their earlier lives. Not to fear! For all my herbivore comrades I bestow upon you my signature recipe for mushroom burgers!
Begin by cutting out the stem, careful not to break the actual mushroom cap as this will serve as the patty. Heat the barbecue grill, brushing some of the olive oil over the edges of the underside of the mushroom cap. Lay this side down on the grill and close the lid. Leave the lid closed for two minutes.
Brush more olive oil over the top of the mushroom cap, and then flip it so the flat side is down.
Mix the minced garlic in with the remaining olive oil before pouring it into the frills of the mushroom, then close the lid once more.
Leave the lid closed for seven to 10 minutes, depending on the size of the mushroom you’re using. When it is done, the outside will have darkened significantly, and the surface will be soft to the touch. If you would like cheese, add it in the last two minutes so that it is nice and melted.
As you wait, toast your bun if you wish and mix up the herb butter. Do so by cutting the basil into thin slices, and then fold it into the butter, making sure it is evenly dispensed. Once that is done, spread it over both sides of the bun. If you’d prefer something a bit plainer just use regular butter, mayo, and/or a grainy mustard.
Once the mushroom is finished, stack it onto the base of the bun then cover it with your choice of greens—my personal favourite is sprouts. Take the vinegar and drizzle it over top of the greens. Make sure you use an aged balsamic because the flavour is sweeter and the consistency is a bit thicker. If you’re not really a fan of aged balsamic you can replace this with an equal parts honey and sriracha for a sweet and spicy kick.
Finish it off with the top half of your bun and you’re done!