Dinner Tonight: Portobello Mushroom 'Burgers'
Well, I'm back at it again with a not-really-a-burger burger. Last time it was salmon and now I'm using the same word for a giant mushroom cap as a glorious, beefy patty. For a true burger lover, this is getting embarrassing. But once again, I must admit I was pleasantly surprised.
The recipe I used, adapted from Everyday Food, roasts the caps covered in a hot oven to concentrate their flavor and keep them tender (a trip to the grill, where a lot of mushroom burgers probably get cooked as consolation for the vegetarians, probably isn't the best route to juiciness). If this were my only knowledge of hamburgers, it would be a tragedy; but it was quite welcome as something a little different.
The other smart move in this recipe is the topping, which is an avocado-based spread. The recipe called for using horseradish and mustard mashed into the avocado, but I skipped them both in favor of minced shallots and lemon juice. Either way, the avocado was wonderful against the (yes, I'll say it) meaty mushroom. A tender bun that's easily bitten through is essential, because the mushroom has a tendency to slip out.
Portobello Mushroom Burgers
-serves 4-
Adapted from Everyday Food
Ingredients
4 large portobello mushrooms, stems removed
1 tablespoon olive oil
Coarse salt and ground pepper
1 ripe avocado, pitted, peeled, roughly chopped
1 medium shallot, peeled and minced
1 tablespoon fresh lemon juice
4 soft rolls, split horizontally
1 beefsteak tomato, cored and thinly sliced
Procedure
1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss mushrooms with oil, 1/2 cup water, and a pinch of salt and pepper. Arrange stem-side down and cover loosely with foil to allow some steam to escape. Roast for 30-45 minutes, until the mushrooms are tender.
2. When the mushrooms are nearly done, combine the avocado, shallot, lime juice, and a pinch of salt and pepper in a bowl. Mash thoroughly into a paste.
3. Toast rolls, and place mushroom on bottom half. Top with avocado mixture and tomato.
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13 Comments:
wow this is such a '90s throwback! I feel like I'm in college again looking at that picture.
simon at 4:05PM on 07/30/09
This would be delicious with bacon. :)
jumpyfroggy at 4:05PM on 07/30/09
I also make a version of this "burger" and it's delicious... I do make it on the stove top for faster results.
And when I travel, I also like the ones offered at Wolfgang Puck's Cafe and Cheesecake Factory...
MadelynRodriguez at 4:56PM on 07/30/09
This does look pretty good. However, my problem with this, as with so many vegetarian options, is the nutrition. You are taking the protein out of the meal and replacing it with...? In this case little to no nutrition in fact, in most cases something very carb based (rice 'loaf' for meatloaf, for example). Bean-based dishes are the main exception to that. It's one of the things I've found most disappointing as I try to bring more vegetarian options into my life. The protein is almost always lost...
sarahdlr at 5:06PM on 07/30/09
@sarahdlr - Why not simply have some beans or lentils as a side dish? Correct me if I'm wrong, but I don't think there are any rules that state your protein must come in the form of a main dish at every meal. You can more than make up for the loss of protein in the mushroom patty by including some protein filled side dishes.
You just have to move past the meat-and-potatoes mentality and think a bit more creatively.
cickert at 5:32PM on 07/30/09
That is a pretty fair suggestion. Though to be honest my main complaint is generally the extra carbs. I'm doing my best to limit them (not eliminate, I don't believe in dieting by malnutrition ;) ). So really, I just take the beans on the side, and make them the main course :)
sarahdlr at 11:00PM on 07/30/09
Big mushrooms on a roll are not burgers. Ground meat patties on a roll are burgers. At least you put it in quotes.
DanielJ at 12:06AM on 07/31/09
Nigella has a version of this she calls a "steak sandwich" that I love love love. Roast the cap in the oven with lots of butter, parsley, and garlic. When it's done, mop up the juices with your bread before you assemble your sandwich. Smear on some dijon, and apply to face.
meleyna at 10:59AM on 07/31/09
Carbs won't make you fat. You need them, your brain needs them. I am sure you know this. A lot of people (not saying you necessarily) think that carbs only come from bread and the like. But they are in dairy and more, so no need to eat those "bunless burgers" (whoever thought of that anyways?). Eat and enjoy and do so in moderation!
xwafflesx at 1:54PM on 07/31/09
I've had one like this with a big slab of roasted red pepper, spinach leaves and goat cheese on onion kaiser. It was da bomb!
hungrychristel at 2:30PM on 07/31/09
A terrible way to ruin a perfectly good mushroom.
dmcavanagh at 5:25PM on 07/31/09
We LOVE portobello mushroom burgers in our home and LOVE coming up with different ways to make them. Here's the last one we did!
http://mommiedawn.blogspot.com/2009/05/take-look-see-at-this-meatless-burger.html
mommiedawn at 3:03PM on 08/05/09
Had this at the Cheesecake Factory in LA. Was wonderful.
Did it at home, grilled the mushrooms and bun and than applied all the other stuff, including goat cheese and fresh basil and it was to die for!! Dave
old chef at 7:44PM on 08/05/09