One can never have too many burger recipes, and this one is perfect for vegetarians! It expertly marinates portobello mushrooms in balsamic vinegar and garlic.
The 'shrooms are charred on the grill and served with chunks of smoky red bell peppers and disks of goat cheese. The final result is very satisfying — especially when paired with a cold beer and enjoyed in the open air.
Interested in the recipe? All you have to do is keep reading.
From Everyday Food
Ingredients
1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems removed
4 hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices
4 lettuce leaves
Directions
- In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside.
- Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
- Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.
Serves 4.
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Stella McCartney
Fossil
Karen Millen
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