Mushroom Burgers

Portobello Mushroom are large and have a lot of meat. When grilled they turn juicy and flavorful so they make ideal candidates for burger pattis. We first made the mushroom burgers on the grill years ago when we lived in Arizona. I make these on lazy summer weekends when were are hanging out in the backyard by the pool. This is one of those meals that can be cooked on your grill and eaten outdoors.

I made the burger buns without eggs and with 100% whole wheat because I did not have a recipe for that combination on my blog. I have my foolproof sourdough burger buns and the regular burger buns. Any of the recipes would work perfectly with these mushroom patti.

You will need (for 4 burgers)
4 burger buns, eggless recipe here, other recipes available here and here
4 portobello mushrooms
salt and pepper to taste
1 tsp. oil
2 tbsp. mayonnaise
slices tomatoes, as needed
lettuce, as needed
onion cut into rings, as needed
ketchup and mustard as needed

You can make the burger buns or use store bought buns.

The mushrooms cook very quickly so keep the other ingredients ready. Remove the stem from the mushroom. If you run the mushroom under water it will become rubbery. Using a moist towel wipe the mushroom clean. Place the mushroom top side down. Sprinkle salt and pepper on the underside of the mushroom. Sprinkle the oil. Fire up the grill or the broiler in your oven.

If using the grill place the mushrooms directly over the grill. If using the broiler place the mushroom on a baking sheet. It take about 2-5 minutes to cook the mushroom. Flip it over and give it another 2 minutes. Done.

Assemble the burger using all your favorite fixings.

Enjoy!




This is my entry for week three, day one of BM #52 for the theme Weekend Special Dinner. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.