One thing I love about living in Florida is that we pretty much have grilling weather all year long.
We grill at least once a week.
We like to grill on the open flame even though gas is faster, there is nothing better than charcoal.
I’d seen other people use mushrooms as an alternative to meat for a burger so since I love mushrooms and I love burgers, it just seemed fitting to try.
I grilled it. I liked it. I would definitely make these again and again and again.
Now I know I could’ve used a fancy shmancy bun but when you do things on the fly, this is what happens. Real life stuff!
They were full of flavor, hearty and fulfilling.
I shook things up a bit and nothing but the bun was traditional on this burg….. er mushroom!
You will need:
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Red wine Vinegar
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 tsp olive oil
- Sprinkle of salt
- 3-4 Portabella caps
- Roasted red peppers – to top the burger off
- Guacamole (instead of mayo)
- Munster cheese
- Anything else you wanna throw on top
- Mix the balsamic vinegar, red wine vinegar, garlic, soy sauce and olive oil in a bowl.
- Poke a few holes in the mushrooms that go all the way through.
- Place mushrooms top side down in a rectangular container (preferably one with a lid) and pour the mixture evenly over all the mushrooms.
- Turn the mushrooms over, letting them marinate at least 2 hours.
- Prep your grill to a medium heat. Cover a section with aluminum foil and place mushrooms top down on the grill.
- Flip mushrooms about every 5 minutes so that you cook it for a total of 20 minutes.
- Grill your bun, if your into that kinda stuff!
- Top off your burger with all the fixins’ and enjoy!
Original recipe found here
Enjoy your dinner!