Like these burgers. Similar to my Portobello Pesto Sandwich, these burgers have big, juicy, marinated mushrooms on a fat bun with a delicious goat cheese and fresh basil spread.
I’m still working on finding proper lighting in the new apartment. These photos show some harsh light coming in from the window, but strangely, I’m into it. In the winter, these photos wouldn’t fly, but in the summer I like the way they highlight what’s going on outside of the shot as well as the delicious food within the shot.
As in, I want to eat these burgers real bad and then go for a long walk in the sun.
Or sit outside on a terrace with a pint.
Or sit on the patio with a jug of sangria.
All are good options.
Wishing you guys a big-time happy weekend with tons of gorgeous food + drink. My in-laws are coming to visit us, which means a heck of a lot of walking around Montreal. SO EXCITED.
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 minced garlic cloves, divided
- Salt and fresh cracked pepper, to taste
- 3 portobello mushroom caps, gills and stems removed
- 4 oz goat cheese
- 1 cup fresh basil
- 3 burger buns
- Butter, for bun toasting
- Suggested toppings: sliced tomato, greens, and roasted red pepper.
- In a shallow dish, whisk together the oil, vinegar, 1 minced garlic clove, salt and pepper. Add the mushroom caps and marinate at room temperature for 30 minutes (or refrigerate overnight).
- To make the goat cheese spread, combine the goats cheese, fresh basil, and the other minced garlic clove in a food processor. Process until smooth. Keep in the fridge until ready to use.
- In a medium skillet over medium heat, add a pat of butter and let it warm with the pan. Toast the buns by pressing them into the warm butter and allowing them to toast until the surface is golden. Repeat with any buns that didn't fit in the pan, adding more butter as necessary. Transfer the toasted buns to a serving plate.
- Increase the heat to medium-high and when you see the first wisp of smoke, you're ready to cook the mushroom caps. Cook mushrooms for about 6 minutes per side, or until they are very tender and juicy.
- To assemble the burgers, place a large spoonful of goat cheese spread on each bottom bun, topped with a grilled mushroom cap and your additional toppings of choice.
- Enjoy hot!
Recipe adapted from Eat, Live, Run