Grilled Portobello Burgers

Dig in! This Portobello Burger will be on your regular grilling rotation. Thick, rich, and juicy - YUM!

Thanks to our club members, Jennifer and Jeff for sharing this with all of us! Try their plant-based version and experiment with your own ingredients to fill your cap! Paired with homemade fries and Zinfandel for a delicious meal.

Jennifer shared, "the fries are potatoes tossed in olive oil, seasoned with Rosemary, salt, pepper and baked in the oven. Jeff and I thought the Rossi Zinfandel paired will with the smokiness of the grilled mushroom burger."  

Recipe from from America's Test Kitchen

Serves 4

Ingredients

• 4 Portobello mushroom caps (4-5 inch diameter), remove gills
• ½ cup Extra Virgin Olive Oil (EVOO)
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• Salt and pepper 
• ½ cup jarred roasted red peppers, pat dry and chopped
• ½ cup oil-packed sun-dried tomatoes, pat dry and chopped
• ½ cup (vegan) mayonnaise
• ¼ cup chopped fresh basil
• 4 (½-inch-thick) sliced red onion
• 4 (Multi-grain or Brioche) buns
• 1 oz. baby arugula
• Feta cheese (optional)

Preparation

Cap Marinade

•  Cut 1/16-inch-deep slits on the top side of the mushroom cap, spaced ½ inch apart in a  crosshatch pattern
• Combine oil, vinegar, garlic 1 teaspoon salt , ½ teaspoon pepper in 1-gallon ziplock bag
• Add caps, press out air, seal, turn to coat
• Marinade for 30 minutes to 1 hour

The Filling + Layers

• Combine peppers and tomatoes in a bowl, set aside
• Combine may and basil in another bowl, set aside
• Push 1 tootpick into onion horizontally all the way through each slice to keep in tact
• Remove mushroom caps
• Brush onions all over with marinade

Grill Preparation

Charcoal 

• Open bottom vent completely & remove grilling grate
• Light large chimey starter still with 6 quarts of briquettes
• When coal tops are partially covered with ash, pour over evenly 
• Set cooking grill grate in place, cover and open lid vent competely
• Heat until hot, about 5 minutes

Gas

• Turn all burners to high, cover and heat grill until hot, about 15 minutes
• Turn all burners down to medium-high

Clean and oil the cooking grate

Grill

• Place mushrooms, gill side up, and onions on grill
• Cook covered (gas) until mushrooma have released their liquid and are charred on the top, 4 - 6 minutes
• Flip both and continue to cook covered (gas) until mushroom are charred on bottom side, 3 - 5 minutes more

Layer Assembly + Eat! 

• Lightly toast buns (optional) 
• Place cap-side down, spoon in layer of tomato and peppers
• Feta adds zing if you would to add to yours ;)
• Grilled onion
• Arugula
• Dress top of bun with herb mayo

Chow dowm with baked fries and your favorite Jeff Cohn Cellars Zinfandel (or Syrah, Red Blend)