PORTOBELLO BURGERS
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. , Serve on buns with lettuce and tomato.
Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
PORTOBELLO BURGER
Steps:
- Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
- When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
- Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.
VEGAN PULLED PORK STYLE JACKFRUIT BURGER
Satisfy your burger and barbecue cravings with this vegan pulled pork style jackfruit burger. It is fun to make and delicious to taste. The pulled jackfruit also goes well with sandwiches, rice, noodles, tacos, pizzas and baos as well.
Provided by K33 Kitchen
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Rinse, drain and shake out any excess water through a sieve and chop roughly.
- Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour. Add the onion and cook for 2-3 minutes.
- Add in the chopped jackfruit and water, reduce the heat to medium and cover the lid simmer until all water is evaporated, takes about 5 minutes.
- Use a potato masher and mash until all the jackfruit and tie apart. You may also use a fork to "pull" as well.
- Add 2 tbsp barbecue sauce and salt, mix and stir for other 7-8 minutes. The pulled jackfruit should be a bit brown, dry and curve up on the edge, even a few strands get a bit burnt.
- Turn off the heat and 2 tbsp barbecue sauce, mix well, so all the jackfruit is well cooked and saucy.
- Remove it from the heat and serve it on a burger bun with pickled cucumbers, tomato, avocado and green salad leaves.
PORTOBELLO MUSHROOM BURGERS
The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!
Provided by Bob Cody
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.8 g, Cholesterol 19.6 mg, Fat 14.6 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 259.5 mg, Sugar 4.4 g
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