Food Chronicles: Portobello Burgers

I’ve been trying to find new and healthy ways to eat some of my favorite meals, like the cheeseburger. While the classic will always be the tastiest, some other ways to cut down on fat and calories is to swap the ground beef for ground turkey (also tasty, and you can’t even tell the switch normally). One other way is to go veg on this dish and make portobello “burgers.”

I use the quotes around “burgers” because I’m not sure how the term portobello burger came around since it’s not exactly a beef patty being used, you’re just swapping a portobello mushroom cap out for the patty.

I’ve been attempting different portobello recipes lately to see what would be the tastiest, I have to say that they still aren’t a huge favorite of mine, but they are very versatile. With this recipe it’s as simple as marinating, grill, top, eat.

portoburg1The marinade I used was olive oil, balsamic vinegar, salt, pepper and mustard. Whisk together and then brush the entire portobello cap. Let sit for 10 minutes.

Warm your grill (or grill pan) to about medium heat. Grill the caps for 10 minutes total (5 minutes per side). Then use just like a beef patty. I put them on toasted whole grain bread, thick slices of tomatoes, cheddar cheese and banana peppers.

portoburg3For a side dish, I did a quick play on home fries. I sliced up a potato, drizzled olive oil on top, sprinkled salt, garlic powder and hot chili flakes then baked at 375 for about 20 minutes. If you want crispier let them bake longer or turn up the heat.

portoburg2Personal tip: the portobello caps don’t taste as good re-heated. So make just enough for the first time or be prepared to toss in the garbage 😦


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