Grilled Portobello Burger #Recipe
 
 
This recipe is used with permission by John Schlimm. Visit John online at JohnSchlimm.com.
Author:
Recipe type: Main
Cuisine: American, Vegetarian
Serves: 4 burgers
Ingredients
  • ¼ cup canola or vegetable oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons dry white vermouth
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Old Bay Seasoning
  • 2 teaspoons low-sodium soy sauce
  • ½ to 1 teaspoon Tabasco sauce
  • 1 teaspoon freshly ground white pepper, divided
  • 2 Anaheim chile peppers, seeded, each pepper carved into 2 wedges
  • 2 jalapeƱos, finely chopped
  • 8 portobello mushrooms (about 1 pound), black gills under the caps scraped away
  • 4 potato bread rolls/buns or regular hamburger buns
  • 2 to 3 teaspoons chopped fresh tarragon leaves
  • ¼ cup mayonnaise
  • 4 romaine lettuce leaves, halved and trimmed to fit inside the rolls
  • 1 tomato, sliced
  • 1 red onion, thinly sliced
Instructions
  1. Whisk the canola oil with the balsamic vinegar, vermouth, garlic powder, onion powder, Old Bay Seasoning, soy sauce, Tabasco sauce, and ½ teaspoon pepper in a large bowl. Add the Anaheim chile wedges, jalapeƱos, and mushrooms, and toss to coat thoroughly. Marinate the mixture at room temperature for 45 minutes.
  2. Lightly oil the grates, if necessary, and heat the grill to medium. Grill the pepper wedges, skin side down, until blackened, about 10 minutes, turning after 5 minutes to create crisscross grill marks. Set aside until cool enough to handle, then rub off the skins with paper towels.
  3. Meanwhile, grill the mushrooms, covered, until tender, about 8 minutes, turning once after about 6 minutes. Remove from the heat and set aside.
  4. Split the buns and toast them. Stir the tarragon into the mayonnaise in a small bowl. Generously spread the mayonnaise mixture on both insides of the toasted buns. Place two grilled mushrooms on the bottom half of each hamburger roll, and top with a lettuce leaf, and tomato and red onion slices. Close the burgers, and serve promptly.
Recipe by The Catholic Foodie at http://catholicfoodie.com/grilled-portobello-burger-recipe