For Week 26 of the Creativity Challenge I hungrily submit my delicious recipe for open face grilled mushroom burgers. I have been developing this recipe for years and when I go to a BBQ I like to make these for people to show them that vegetarian food can be just as satisfying off the grill as meat.
Ingredients: I try to get as much of these ingredients organic as possible.
4 Portobello mushrooms- get the biggest thickest shrooms you can find as they will cook down on the grill.
1 Onion, sliced
1 Sweet pepper, cut in large square pieces
1 Eggplant, sliced into thick slices
2 Large hamburger buns, sliced in halves
1 Avocado, diced or mashed
2 Cloves garlic, finely chopped
Cilantro (coriander) chopped for garnish, to taste.
Organic virgin olive oil, coconut or other healthy oil. Probably the coconut oil stands up to the heat better but the taste of the olive oil is also very good.
Pink Himalayan Sea salt
Red Cayenne pepper
- prepare the vegetables, slicing the eggplant thickly, cleaning the mushrooms and removing the stems, and dicing the avocado.
take the oil and seasoning and mix them together in a glass and stir well.
toss the mushrooms, sweet pepper, onion, and eggplant with a liberal amount of seasoning in a large container until well coated.
heat the grill to approximately 425 F (215 C)
put the onions and sweet peppers and any side dish vegetables you want to cook into a grill pan and put on the grill. Put the mushrooms and eggplant directly on the grill.
cover and cook for 20 minutes, flipping the eggplant over midway.
- while the veggies are cooking, prepare the buns. Mix olive oil, salt, pepper, and garlic, and apply to the buns. Put the buns on the grill for the last 5 minutes but be careful not to burn them.
- take everything off the grill and assemble the burgers. First cover the bun in a layer of chopped avocado (uncooked) then layer the onion, sweet pepper and eggplant on top. Finally put the mushroom on top. The mushroom serves as the top bun of this delicious open face burger.
- Serve with a garnish of cilantro and enjoy! Theoretically this serves 4 but it’s so delicious and healthy I have been known to eat all 4 myself. Pair with a nice strong red wine or refreshing beer.
Much thanks to Jenny for her great 50mm lens food porn photography for this recipe!