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It’s summertime and folks all over America are firing up their grills… especially as we close in on the 4th of July, our Independence Day.
If you are looking for a healthy vegetarian version of the classic American hamburger, then you need to try the Grilled Portobello Burger recipe below from John Schlimm, author of Five Years in Heaven and The Ultimate Beer Lover’s Happy Hour.
Author John Schlimm on The Catholic Foodie Show
Today on The Catholic Foodie Show on Real Life Radio I rebroadcasted my conversation with John about his most recent book Five Years in Heaven. It is a delightful conversation, and I am so glad that I had the opportunity to chat with John about his book and about Sr. Augustine. Naturally, I just couldn’t resist asking him a few foodie questions too.
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Grilled Portobello Burgers Recipe
Grilled portobello burgers are popping up on menus everywhere, but none of them can hold a candle to this marinated version boasting a culinary treasure trove of ingredients – balsamic vinegar, vermouth, Old Bay, soy sauce, and chiles, to name a few. The only thing that can possibly make this burger better is its sidekick of a Belgian Ale, American Wheat Ale, or American or English Pale Ale. And that’s before you even hit up the potential variations that follow, including a Portobello Fire Burger, Buffalo-Style Portobello Burger, and Sauerkraut & Portobello Burger…. – page 198 of The Ultimate Beer Lover’s Happy Hour
- 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 jalapeños, 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
- 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, jalapeños, and mushrooms, and toss to coat thoroughly. Marinate the mixture at room temperature for 45 minutes.
- 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.
- Meanwhile, grill the mushrooms, covered, until tender, about 8 minutes, turning once after about 6 minutes. Remove from the heat and set aside.
- 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.
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