Summer means grilling and BBQ’s, and what’s a delectable grill without big, fat, juicy burgers? Yea – right, say all you vegetarians. Oh ye of little faith, heed now what I say. You can indeed have a gorgeously grilled burger; and I’m not talking about some pathetic, commercial, dry, over salted and over priced meat substitute.
If you refrain from consuming your fellow citizens of this planet, yet yearn for the joy of sinking your teeth into a fat, succulent burger, do give this a try.
For Each Burger
A large portabello mushroom
Roasted red ripe pepper
Sweet purple onion
Condiments of choice
A bun of choice: hamburger bun, crusty French roll, onion roll, etc.
Fire up your grill. Remove the stem from your mushroom. Save it to add to your stock pot. Depending on the size and thickness of the mushroom, you may wish to slice it into steaks. Paint the mushroom with olive oil and balsamic vinegar and place on the grill. Continue painting occasionally with the oil and vinegar until the mushroom is done to your liking. Place the roasted peppers on the grill to heat. Split the buns or rolls and toast on the grill. When toasted, spread the buns or rolls with mashed roasted garlic. Add the mushroom, roasted pepper, slice of sweet purple onion and crisp lettuce. Enhance with salt and fresh, coarse ground black pepper and condiments of choice. Pour yourself a glass of cold beer or ice tea, sink in your teeth and enjoy. If you want to gild the lily you may add a slice of Mozzarella cheese.