Italian Inspired Portobello Burgers

why did the mushroom get invited to the party?
'cuz he's a fungi!

Okay, I know that was bad, but I remember that joke from when I was a kid. Anyway, I've mentioned in one of my past posts that I'm a vegetarian (I do eat seafood and some chicken). So, I eat a lot of portobello burgers in the summer. One way I jazz them up is by marinating them. They are like little sponges and will soak it up!

Balsamic vinegar is the perfect base to build a marinade for portobello burgers. It's fruity and a little sweet. It balances nicely with the earthiness of the mushroom. Also, balsamic is innately Italian, so what's better than adding more complementary flavors, such as roasted red pepper, basil, and smoked mozzarella cheese? Nothing! If you have a vegetarian coming to your next cookout offer to make them one of these burgers. I'm sure they will appreciate your thoughtfulness. Here's how to make them...

Ingredients - Makes 4 Burgers
3 T Balsamic Vinegar
2 T Brown Sugar
1 T Dried Italian Seasoning
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
1/2 tsp. Red Pepper Flakes
1/2 C Extra Virgin Olive Oil
4 Portobello Mushroom Caps, stems removed
4 Slices Smoked Mozzarella Cheese
1/2 C Mayo
4 Whole Wheat Buns
4 Slices Red Onion
4 Slices Roasted Red Pepper
1 Large Tomato, sliced
12 Fresh Basil Leaves

Directions

Begin by making the marinade: In a baking dish large enough for the mushrooms, combine the balsamic, sugar, Italian seasoning, salt, and peppers. Slowly whisk in the olive oil. Place the mushrooms into the marinade, coating both sides really well. Cover and marinate (at room temperature) for up to 2 hours.

Grill the mushrooms: Preheat a grill to med-high heat. Remove the mushrooms from the marinade, allowing the excess to drip off. Do not discard the marinade. Place the mushrooms on the grill and cook for 3-4 minutes per side. Place the cheese on each portobello (suggest gill side) and cook 2 more minutes. Remove and rest.

As the mushrooms cook, make the mayo: Combine 2 T of the marinade and the mayo in a small bowl. Mix well and set aside. Also prepare the toppings.


Finally, build the burger: On the bottom bun, spread 1-2 T of the mayo. Top with the portobello, a slice of red onion, a slice of roasted red pepper, a slice or two of tomato, and 3 basil leaves. Make the other burgers and serve immediately with your favorite summer salad. Enjoy!

Black Bean Burgers

beans, beans, they're good for your heart...

I have yet to discuss this on my blog, I'm not sure I even need to because it's probably obvious, but I don't eat a lot of meat. My husband and I eat a diet of mostly fruits, veggies, and legumes. We do enjoy seafood and at times chicken. But, you won't find me using pork or beef...if you do, it's from a family recipe or restaurant remake. I've found eating less meat has made me more creative with my cooking and has allowed me to try new things.

Now that summer is winding down and you've had the same old burgers and dogs at every cookout, perhaps it's time to try something new too. My black bean burgers are a nice change up and need to be cooked in a skillet. You can do that on the grill or stove top, so they seem perfect for this time of year. Make these for dinner tonight, here's how...

Ingredients - Makes 4 Large Patties
2, 15oz. Cans Low Sodium Black Beans, rinsed & drained
1/4C Yellow Onion, roughly chopped
1 Clove Garlic, roughly chopped
1 Egg
1T Worcestershire Sauce
1T Cumin
1T Chili Powder
1/2tsp. Kosher Salt
1/4tsp. Black Pepper
1/2C Bread Crumbs
Jalapeno, seeded & minced
2T Cilantro, chopped
4 Burger Buns
Optional Toppings: Salsa, Tomato, Lettuce, Cilantro, Chipotle Mayo, Avocado, Mexican Blend Cheese, etc.

Directions
In a food processor, pulse half the black beans, onion, garlic, egg, Worcestershire sauce, cumin, chili powder, salt, and pepper until combined. Transfer to a mixing bowl and stir in the remaining black beans, bread crumbs, jalapeno, and cilantro.

Divide the mixture into 4 quadrants, scoop out, and make loose patties. They will be sticky, but should stay together, if not add a bit more bread crumbs. Put the patties on a plate and refrigerate for at least 30 minutes.

Bring a large cast iron pan to med-high heat. Add enough oil just to coat the bottom of the pan then add the patties. Reform as needed and cook for 5-6 minutes on the first side, undisturbed. Carefully flip them and continue cooking on the second side for 5-6 minutes. If adding cheese, do this about 1 minute before the burgers are done and tent the pan with foil to melt. Toast the burger buns under the broiler.

Serve the burgers on toasted buns with assorted toppings. We used tomatillo salsa, tomatoes, cilantro, and Mexican blend cheese. The more you eat these the more you know, you'll, fart, the more you fart the better you feel, so let's eat beans for every meal...had to finish the rhyme. :) Enjoy!