broiled portabella burgers with garlic aioli and fresh cut fries

patrick and i went shopping at the farmer's market at greensgrow farm a few days ago and picked up some big portabellas, a candyhead onion, and butterhead lettuce. the portabellas looked so good that i knew i had to make burgers with them. portabella burgers are a fantastic veggie substitute - they're so juicy and meaty and have a really refreshing texture from veggie burgers. i also have an old french fry cutter i found when cleaning out my parent's kitchen before i moved back - it worked great and i went through four potatoes in a matter of minutes. i baked my fries at 450ºF for 30-45 minutes.
for two burgers you will need:
2 portabella mushrooms
4 leaves of lettuce, rinsed
1 onion, sliced
1 tomato, sliced
2 slices of cheese (daiya if you're vegan)
2 good rolls or buns

for the garlic aioli:
1 garlic clove, pressed or finely minced
1 tbsp mayonnaise or veganaise
first you need to wash the mushrooms. don't run mushrooms under water - they absorb it and become too mushy. instead, gently wipe off the top of the cap with a damp towel to get rid of any excess dirt. flip the mushroom onto its cap and gently scrape off the gills with a knife - the gills will absorb too much of any oil or vinegar you use, and will blacken the mushrooms as they cook. slice off the stem and rub both sides of the mushroom with oil.

broil the mushrooms at 450ºF for 20 minutes or grill them for 5-7 on each side. toast the buns and spread each side with the garlic aioli before assembling your burgers with the lettuce, tomato, onion, and cheese.
also, instead of ketchup for the fries we used banana sauce - it's an asian condiment that resembles tomato ketchup, but is slightly sweeter. you can get it at most asian grocery stores, and i actually like it better than the regular heinz 57.

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