This veggie burger is meaty enough to satisfy even a carnivore.
- 1 (220ml) can chipotles in adobo
- ¼ cup olive oil
- ½ regular sweet onion, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- salt and pepper
- 4 large portobello mushroom caps ** wiped clean
- 140gr chevré goat cheese, crumbled
- 4 - ¼ inch slices sweet onion
- olive oil for basting
- 2 roasted red peppers, each cut into halves
- 4 leaves of lettuce
- 4 large kaiser rolls or buns
In a blender or food processor, combine chipotles and adobo, olive oil, chopped onion & garlic, vinegar and lemon juice. Puree until smooth and season with salt & pepper. Place mushroom caps in a glass or ceramic dish, gill side up. Spoon chipotle marinade on and into gill side. Cover and marinate in fridge for 30 mins to an hour.
Preheat grill, setting it up for both direct and indirect grilling zones. Remove mushrooms from the marinade and brush the onion slices with olive oil. If you wish, skewer the onion slices with two skewers each to keep them intact while grilling. Have goat cheese at hand. Place the mushrooms gill side down on the grill along with the onions over direct heat. After about 3 mins turn the mushrooms and onions over and move off direct heat if they begin to burn. Place dollops of cheese on each of the mushroom caps, gill side up, to melt in. Grill veggies until tender.
Place a mushroom on each bottom bun. Top with grilled onions, roasted red pepper halves, lettuce leaves, and top buns. Serve immediately before buns get soggy. Enjoy!
** If you can’t find large portobello caps you can substitute 2 - 3 baby bellos for each large.
variation of a recipe from BBQ USA by Steven Raichlen