Since it’s mushroom season, and the summer is coming to an end, I thought i would make some typical comfort food for fall. But I think there might still be a couple of evenings coming that are warm enough for a bbq, so why not do a summery veggie burger!
I wanted to make this burger for my boyfriend since forever, well at least since we met. The problem is I’ve been looking and looking for these special mushrooms for 3,5 years without any luck. Then yesterday, after dozing off in the park and a bike ride I decided to do some shopping. There they were, a basket with bouncy, firm, big (no not Kim Kardashians butt), PORTOBELLO mushrooms! Is it a mirage?! Am I crazy? I almost started dancing out of joy, but instead I carefully grabbed a bunch of them and started planning a burger dinner.
In this recipe I do use a lot of shortcuts, because when it’s the end of summer you don’t want to use those precious sun hours slaving in the kitchen but rather be outside. But if you have time, you can make your own mayonnaise, and burger buns! I just bought a nice ready made vegan mayonnaise and tasty, slightly chewy bread. I really appreciate smoky flavour, that’s why I’m using both chipotle powder and a smoked cheese, but if you wanna have a less smoky flavour, just remove those and use normal chili and no cheese (vegan!) or cheddar for example.
You can either use a barbecue to prepare the burgers and the corn that I serve with, or do it on the stove at home. Either way it will taste super duper! This recipe is calculated for 2 burgers.
What you need :
2 portobello mushrooms
1, 5 table spoon olive oil
0,5 table spoon balsamic vinegar
a dash of soy sauce
1/4 of a fresh chili
3 tablespoons mayonnaise
1 tablespoon dijon mustard
1 tea spoon honey
1 small sprig of dill
4 slices of smoked cheese
1/4 of a red onion
1/2 tomato (I used a yellow one)
1-2 corn on cob, depending on hunger
How to do it:
Cut the stem off the mushrooms, and stir the ingredients for the marinade together (oil,vinager, salt, pepper, honey, soy sauce, fresh chili, and chipotle powder). I would add some finely chopped garlic to the marinade here if you don’t have a sensitive stomach like me! Soak the mushrooms in the marinade for about 20 minutes.
Meanwhile you can prepare the sauce and the vegetables. Just cut all the vegetables thinly, and squeeze the lime juice on the avokado. Stir together mayonnaise, dijon mustard, honey, chipotle powder, salt, pepper! Clean the corn too!
Put the corn to a boil in salted water, and heat up a frying pan with some olive oil.
Now fry the mushrooms for about 5 minutes on each side. When the are done, put the cheese on top and let it melt for a minute. The corn should be done by now too.
Assemble the burger by cutting the bun in the middle and toast it slightly, then add the dressing on the bottom and top half. Put the ruccola, tomato and onion slices on the bottom half, add the mushroom and put the avocado slices evenly on top of the burger. Put the lid on! Serve with corn on the cob with butter and salt, and ENJOY!