Going meat-free? Try this new take on mushroom burger that’s packed with flavor.
Preparation Time: 30 minutes
FOR THE BURGER BUN
4 pieces burger bun of any variant (or English muffin)
4 tablespoons unsalted butter
1 Butter the top and bottom bun.
2 Toast lightly on the grill until grill marks appear.
GRILLED PORTOBELLO CAPS
Cooking Time: 6 to 10 minutes (3 to 5 minutes per side)
4 pieces Portobello mushroom caps
FOR THE MARINADE
60 ml balsamic vinegar
120 ml olive oil
3 tablespoons honey
2 teaspoons oregano, chopped
2 teaspoons basil, chiffonade
2 teaspoons thyme, chopped
2 teaspoons spring onion, chopped
Salt and cracked black pepper, to taste
1 In a bowl, whisk balsamic vinegar, honey, and olive oil together.
2 Add in oregano, basil, thyme, and spring onion. Mix altogether.
3 Season with salt and freshly cracked black pepper. Set aside.
4 Submerge Portobello mushrooms in the marinade. Set aside in a chiller for 2 hours
5 To cook, prepare the grill. If using a stone grill, brush it with olive oil.
6 Grill the mushroom caps for 3 to 5 minutes per side. Drizzle with remaining balsamic marinade while grilling.
If you can’t find fresh herbs for the marinade, dried herbs can be substituted but must be soaked for an hour longer
QUICK PICKLED WATERMELON
4 slices watermelon, deseeded and coarsely sliced to
½ inch squares
FOR THE QUICK PICKLE SOLUTION
1/3 cup white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon shallots
1 tablespoon brown sugar
½ cup olive oil
Salt and cracked black pepper to taste
1 Start with the pickling solution. Combine vinegar, lemon juice, shallots, and brown sugar in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside.
2 Place watermelon in a large bowl; add ½ cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.
Do not discard the used vinaigrette as this will be used for the pickled garnish.
120 grams feta cheese
120 grams goat’s cheese
40 grams arugula leaves (or any fresh salad greens)
ROASTED RED BELL PEPPER AIOLI
2 pieces garlic cloves, chopped coarsely and mashed with a pinch of salt
50 grams red bell peppers, roasted for 3 to 5 minutes until skin comes off easily, deseeded and chopped finely
100 grams real mayonnaise
2 tablespoons olive oil
½ piece lemon, juiced
2 tablespoons spring onion, chopped
Salt, cracked black pepper, and paprika to taste
Mix everything together in a bowl. Adjust seasoning with salt, pepper, and paprika.
Remaining vinaigrette from the quick pickle-watermelon recipe (or apple cider vinegar)
1 cucumber, thinly sliced
1 red onion, thinly sliced
Soak the cucumber and red onions in the vinaigrette. Set aside until ready to use.
1 Spread aioli on toasted top and bottom buns.
2 Arrange greens on bottom bun.
3 Place a piece of pickled watermelon on top of the greens.
4 Place a handful of cucumber and red onion garnish on top of the watermelon.
5 Place 1 grilled Portobello mushroom cap
6 Crumble feta on top of the mushroom, amount to your liking
7 Add goat cheese on top, amount to your liking
8 Place top bun.
This recipe was originally published in the April-May 2015 issue of Breakfast Magazine.