Vegan Grilled Portobello BurgersPrint
- 1/4 cup canola or vegetable oil
- 1/4 cup balsamic vinegar
- 2 Tbsp. dry white vermouth
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. Old Bay Seasoning
- 2 tsp. low-sodium soy sauce
- 1/2 tsp.–1 Tabasco sauce
- 2 jalapeños, finely chopped
- 1 tsp. freshly ground white pepper
- 2 Anaheim peppers, seeded and each carved into 2 wedges
- 8 portobello mushrooms, black gills under the caps scraped out
- 2-3 tsp. chopped fresh tarragon leaves
- 1/4 cup vegan mayonnaise
- 4 burger buns
- 4 romaine lettuce leaves, halved and trimmed to fit inside the rolls
- 1 tomato, sliced
- 1 red onion, thinly sliced
- Whisk the oil with the vinegar, vermouth, garlic powder, onion powder, Old Bay Seasoning, soy sauce, Tabasco sauce, jalapeños, and 1/2 teaspoonful of the pepper in a large bowl. Add the pepper wedges and mushrooms and toss to coat thoroughly. Marinate at room temperature for 45 minutes.
- Lightly oil the grates, if necessary, and heat the grill to medium. Grill the pepper wedges, skin side down, until blackened, about 10 minutes, turning after 5 minutes to create crisscross grill marks. Set aside until cool enough to handle, then rub off the skins with a paper towel.
- Meanwhile, grill the mushrooms, covered, until tender, about 8 minutes, turning once after about 6 minutes. Remove from the heat and set aside.
- Stir the tarragon into the vegan mayonnaise in a small bowl. Generously spread on the inside of each burger bun. Place 1 pepper wedge and 2 grilled mushrooms on the bottom half of each burger bun and top with a lettuce leaf and one slice each of tomato and onion. Close the burgers and serve promptly.
Makes 4 burgers
Adapted from The Ultimate Beer Lover’s Happy Hour by John Schlimm. Suggested beer pairings: Belgian ale, American wheat ale, or an American or English pale ale.