Burgers are a summer staple –I get so jealous when the
unwavering aroma of a grilled burger wafts down the street from a neighbor’s
house. If it werent so awkward for me to knock on the door, drooling, and
request a plate, I probably would.
An amazing burger is juicy, chocked full of flavor and kind
of artistic if you think about it. You
can put just about anything on a burger
and nobody will judge you--- bacon, sauteed mushrooms, caramelized onions,
peppers, pesto, avocado, cheese…..oh, don’t even get me started on all the
types of cheese that would be fabulous {my sister in law and I will be living
in a house made of cheese one day}!
These burgers I made last night were definitely a work of
art….and I will admit to you now that there was not an ounce of meat in them!!
That’s right, I totally snuck a grilled portabella burger onto my boy’s plate
and they ate up every last bite.
My sneak attack plan started while they were out of the house at Taekwondo. I prepped the mushrooms, sprinkled on some oil and spices, hit the grill and assembled the burgers just as they were walking back in the door. I knew I had to step it up a bit from the traditional toppings of lettuce and tomato so I got crafty & colorful and piled high with my husband’s top secret homemade bbq sauce, crispy onion straws, and pepperjack cheese on my brother-in-laws top secret melt-in-your-mouth yeast rolls.
My sneak attack plan started while they were out of the house at Taekwondo. I prepped the mushrooms, sprinkled on some oil and spices, hit the grill and assembled the burgers just as they were walking back in the door. I knew I had to step it up a bit from the traditional toppings of lettuce and tomato so I got crafty & colorful and piled high with my husband’s top secret homemade bbq sauce, crispy onion straws, and pepperjack cheese on my brother-in-laws top secret melt-in-your-mouth yeast rolls.
And they were still
talking about how tasty they were today.
I am not one to pat myself on the back often but that deserved a double
pat if you ask me! For bonus brownie points, serve with homemade roasted potato fries.
Have a Splendid Day!
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Ingredients for Portabella Mushroom Burgers
This recipe works best by "eyeballing" amounts of spices, sprinkling well on both sides of the mushromm to coat evenly.
4 Large Portabella Mushrooms, rinsed and patted dry
8 Tbsp Extra Virgin Olive Oil
Paprika
Onion Powder
Garlic Powder
Salt
Pepper
4 slices PepperJack Cheese
4 slices PepperJack Cheese
½ Cup Bbq Sauce, divided
1/2 Cup Crispy Onion Straws
Baby Spinach Leaves
Horseradish Sauce {optional}
4 Good Quality Burger Buns
1 Tbsp Butter
Directions
Remove stems from mushrooms and discard. Gently scrape the gills from the inside of mushroom caps, removing all black with a small spoon.
Rub 2 Tablespoons olive oil on each mushroom, coating well. Sprinkle enough of the spices; paprika, onion powder, garlic powder, salt & pepper onto both sides of the portabella mushroom, allowing for good coverage. Spoon 1/4 of a cup of bbq sauce over top side of mushrooms and set aside.
Prepare a barbecue or grill to medium heat. Place mushrooms top side down on grill and cook about
4-5 minutes. Turn mushrooms over and continue cooking until juices begin to run clear, another 3-4 minutes. Flip mushrooms back to top end up and place cheese slices across each mushroom and cook 2 minutes until cheese has melted. Remove from heat and tent with aluminum foil.
Slice buns open and spread butter evenly on the insides of each bun. Place on hot grill for 2-3 minutes, until slightly crispy and grill marks have appeared.
Assemble burgers by spreading a thin layer of horseradish sauce on the bottom bun. Place a layer of spinach and then the portabella mushroom on top. Sprinkle crispy onion strings over the mushroom and finish with a spoonful of bbq sauce. Top with the other half of bun and serve immediately.
Serves 4
