We were looking for an alternative to portobello burgers, which are usually pretty soggy. I checked out a few different recipes and came up with this...
large portobello mushroom caps, 1 per person
olive oil (1Tbs per burger plus more for greens)
fresh thyme, roughly chopped (about 1 tsp per burger)
balsamic vinegar (about 1tsp per burger plus more for greens)
mixed greens
tomato
goat cheese
loaf of crusty bread
mix together olive oil, balsamic, and thyme. set aside.
remove the stem and brush clean each portobello. score the top of each burger in a criss-cross pattern to help release the extra moisture, be careful not to cut too deep. (thank you ATK for this great tip!)
grill the burgers top side down on a hot grill for 5 to 8 minutes. flip them over and brush the bottom
with the oil, vinegar, thyme mix. let them cook another 10 minutes or so until tender. you can flip them as needed once the marinade soaks in. during the last few minutes of cooking, top the burgers with sliced tomato to warm the tomato through. you can also add the goat cheese at this time, if you want to warm that through too.
meanwhile, toss the greens with a little oil and vinegar. cut the bread into thick slices, butter both sides and throw on the grill for a few minutes to toast.
to assemble: place portobello burger with the tomato and cheese on the toasted bread. top with mixed greens. grab a knife and fork, and enjoy!
