Chef Justin Poole from Sunfare shows how to make a portobello garden burger.
Ingredients for Burger:
1 garden or Boca burger
2 portobello mushrooms (no stems)
Beefsteak tomato, sliced
Salt and pepper to taste
Ingredients for Marinade:
1 cup balsamic vinegar
1 Tbsp. Dijon mustard
2 garlic cloves, minced
1 Tbsp. parsley, minced
2 oz. olive oil
To make the marinade, place balsamic vinegar in a bowl. Add Dijon mustard and whisk until blended. Add garlic and parsley and whisk slowly to combine. Set aside.
Put the mushrooms in a pan (smooth side down so that the cups can catch the extra marinade). Pour marinade over the mushrooms and let sit for one hour. After mushrooms have marinated, grill veggie patty until it is fully cooked. While patty is cooking, sprinkle mushrooms with salt and pepper then place smooth side down on a cool part of the grill (watch closely as portobellos can burn easily). Grill mushrooms on only one side until the edges have softened, trying to keep as much marinade in the cups as possible.
To assemble burger, start with a mushroom, smooth side down, then layer with the veggie patty, goat cheese, spinach and caramelized onions; pour out the marinade from the other mushroom, then place that mushroom over the onions. Secure with a skewer.