When I eat burgers not made with meat I often think back to my childhood and giggle. It was a summer month and I was with my dad vacationing on Nantucket Island visiting my aunt and uncle. My aunt’s sister’s husband prepared us all eggplant burgers. It was the first time that I had ever tried anything with the title burger not consisting of meat. I immediately fell in love with the burger and raved about it to my grandparents once we returned home from vacation. I proudly exclaimed, “I ate a burger, loved it and it wasn’t even made of meat!” I am sure at that point I confused my grandparents with my statement and had to elaborate. Nonetheless, I know whatever they kindly responded with at the time to appease me, they were thrilled that I was open to trying new things and loved my vegetables so much.
These days you cannot keep me away from my vegetables. I try to incorporate as many fresh ingredients into our meals at home during the work week. The weekend…yeahhh..those are more of our cheat nights. Hey! we all need our cheat days to keep sane.
After crazy days of work there isn’t anything more that I look forward to than cooking in our kitchen, just Mr. B and I. I love how creative we get never knowing what concoction we might whip up. I love the moments of when he gets excited to have me try a new sauce he’s made. It takes the edge off the day. Cooking together and being in the kitchen releases tension, worries and stressors that might be plaguing me at the moment. I often think of my in-laws home where everyone always gathers in the kitchen, always such a homey and welcoming environment.
Tonight’s meal I am sure you guessed revolves around a meatless burger, a portobello burger with swiss cheese and caramelized onions sided up nicely with oven roasted crinkle cut sweet potato french fries.
Portobello Swiss Cheese Burgers with Caramelized Onions
Source: Prevention Cookbook
2 Tsp. olive oil
1 Medium onion, thinly sliced
1 Tsp. sugar
1 Tbsp. balsamic vinegar
4 Portobello mushroom caps
⅛ Tsp. salt
¼ Tsp. freshly ground black pepper
4 Slices Swiss cheese, for each mushroom
4 Buns of choice
In a nonstick skillet over medium-high heat, heat 1 tsp. of oil. Add onion and sugar and cook, stirring occasionally, about 5-6 minutes or until lightly browned. Remove from heat.
In a separate bowl, combine vinegar and remaining oil. Brush over mushroom caps and sprinkle with salt and pepper. Grill, covered, turning occasionally, about 9-11 minutes or until tender. Top each mushroom with slice of cheese and continue to grill about 1-2 minutes or until cheese melts. Transfer to plate and keep warm.
Top off bun with 1 mushroom and caramelized onions. Repeat for dinner guest and eat!