I was cleaning up the RECIPES tab and came across this recipe that I don’t think was ever actually published. These are so tasty, and you can really sink your teeth in – my meat eaters even love them. You can do them on the grill or in a large skillet. And instead of chips, try Ina Garten’s Mashed Potatoes (link at the bottom).
(a hacked and shortened version of Sara Moulton’s)
4 big Portobello caps, de-gilled, de-stemmed and cleaned (try a grapefruit spoon for de-gilling)
3 T. balsamic vinegar (+2 T. for mayo)
3 chopped garlic cloves
1 T. thyme
1/4 c. evoo + more for grill/skillet
feta or gorgonzola (about 1 T per patty)
shredded basil, maybe 3 leaves per burger
1/2 red bell pepper (optional)
buns….big ones, don’t let ur burgers hang off the sides of some skimpy rolls
Marinate the Portobello in the next 4 ingredients for 2 hours in a plastic bag. Turn often.
Put a little oil in your largest skillet (or oil your grill) and heat the “burgers” until they get all sweaty and ready, flipping occasionally, 6-10 minutes. When they look done enough, turn off the heat, and fill them with the cheese. Put top on skillet or close grill and let cheese warm and soften.
Toast the buns.
Add 1-2 T balsamic vinegar to 1/4 C. mayo and spread on buns.
Add cheesy patty.
Add basil the diced bell peppers.
Cut burgers in half.
and a Rolling Rock beer.