Double-Decker Marinated Portobello "Burger"
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Ingredients (12)
- 1/4 cup balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 medium garlic cloves, finely chopped
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup olive oil
- 8 portobello mushrooms (about 3 pounds), stems removed and dark gills scraped out
- 1 loaf ciabatta bread
- 1/4 cup basil pesto
- 8 (1/4-inch) tomato slices (from 2 medium, ripe tomatoes)
- 10 ounces Monterey Jack or provolone cheese, thinly sliced
- 4 to 8 romaine lettuce leaves
Tip
How to Freeze Burgers
Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
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Tip
How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
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Next: How to Store Burgers
Tip
How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
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Next: How to Freeze Burgers
Portobello mushrooms are considered the vegetarian stand-in for meat on a burger, even if all the two have in common is being brown, round, and grilled. In this cheesy, double-decker sandwich, a slathering of pesto and a crunchy ciabatta bun add extra flavor and texture, for a truly tasty veggie burger.
This recipe was featured as part of our Burger Bonanza!
Instructions
- 1Place the vinegars, garlic, measured salt, and measured pepper in a medium, nonreactive bowl. While whisking continuously, add the oil in a slow, steady stream until evenly incorporated.
- 2Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them. Turn several times to coat, and let sit at room temperature for 30 minutes.
- 3Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Slice the ciabatta widthwise into 4 pieces, each slightly smaller than the width of the mushrooms (you may have some bread leftover). Slice each piece in half horizontally to make 4 tops and 4 bottoms. Place the halves cut-side down on the grill and cook until brown and toasted, about 2 to 3 minutes. Remove the bread to a cutting board or work surface.
- 4Spread 1 heaping teaspoon of the pesto on each ciabatta top and bottom (2 teaspoons per sandwich—you’ll probably have some pesto leftover). Place 2 tomato slices on each bottom and season with salt and pepper. Set aside while you grill the mushrooms.
- 5Place the mushrooms cap-side up on the grill, close the grill, and cook until just starting to become tender, about 4 minutes. Flip the mushrooms, top each with a quarter of the cheese, close the grill, and continue cooking until the mushrooms just give way when pierced with a knife and the cheese is melted, about 4 minutes more.
- 6Remove the mushrooms from the grill. Stack 2 mushrooms on top of each other, cheese side up, and place on a bottom piece of bread. Repeat with the remaining mushrooms and bread bottoms. Top with the lettuce leaves and bread tops and serve immediately.
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