recipe; portobello mushroom burger
I was never a huge fan of mushroom burgers. Or maybe I just never found one I enjoyed. And then while we were in Auckland, the husband and I had a hankering for burgers and I found this recipe.
At the time, I couldn’t find everything in that recipe at the shops, so I adapted. As I do.
And it was yum. I’ve used this marinade a couple of times for mushrooms without the bread, and it’s just as yum.
I’ve made this with both white and apple cider vinegar, and there’s a very small difference in taste. We tend to use a lot of apple cider vinegar at home because it’s the mildest, but you can definitely substitute it for something else, but just taste-test as you do!
Portobello Mushroom Burgers
Ingredients
- 4 portobello mushrooms
- 4 burger buns
- 1/2 avacado
- 1 tomato
- butter
- condiments; to taste
marinade;
- 2 tbsp white vinegar
- 1 tbsp light soya sauce
- 1 tbsp vegetable oil (or olive oil)
- 1/2 tbsp oregano
- 1/4 tbsp basil
- 1/4 tbsp barbecue sauce
- salt & pepper; to taste
Method
- mix together the vinegar, soya sauce, oil, oregano, basil, barbecue sauce, salt & pepper in a small bowl.
- remove the stems from mushrooms.
- place the mushrooms in shallow bowl and pour the marinade mixture over.
- leave to sit for 15 to 20 minutes, turning once and coating the other side with mixture.
- place in a tray to grill, making sure to brush marinade mixture over.
- grill in the oven for 10 minutes, flipping once.
- put some cheese on top about 2 minutes before taking out of the oven.
- in the meantime, cut the buns in half and preheat in oven.
- place the avocado slices and tomato slices on bun.
- add your toppings as to your taste.
Sometimes I brush the marinade mixture onto the bread as well for extra taste. You can even use it as a salad dressing! It’s not as thick as most dressings, but the flavour is there.