Are you tired of the same old burger recipes and looking for a unique and delicious twist? Look no further than this Portobello and Peach Burger recipe! Combining the meaty texture of portobello mushrooms with the sweet juiciness of peaches, this burger is sure to satisfy your cravings. In this post, we will walk you through the steps of creating this mouthwatering dish, from grilling the portobello mushrooms to assembling the perfect burger. Get ready to elevate your burger game with this flavorful and satisfying recipe!
Ingredients:
- 4 portobello mushrooms
- 2 ripe peaches
- 1 red onion
- 4 burger buns
- 4 slices of cheese (optional)
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves
Instructions:
- Preheat your grill to medium-high heat.
- Wipe the portobello mushrooms clean with a damp paper towel and remove the stems.
- Peel and slice the peaches into thick wedges.
- Cut the red onion into thick slices.
- In a small bowl, mix together the balsamic vinegar and olive oil. Brush this mixture onto the mushrooms, peaches, and red onion slices.
- Place the mushrooms, peaches, and red onion slices on the grill. Cook for about 4-5 minutes per side, or until they are tender and charred.
- Toast the burger buns on the grill for a minute or two until they are lightly browned.
- Assemble your burgers by placing a portobello mushroom on the bottom half of each bun. Top with a slice of cheese (if using), grilled peaches, grilled red onion, and fresh basil leaves. Season with salt and pepper.
- Place the top half of the bun on top and secure the burger with a toothpick if needed.
- Serve your portobello and peach burgers hot off the grill and enjoy!
Tips:
- Feel free to customize your burgers with additional toppings like avocado, arugula, or a drizzle of honey.
- If you don’t have a grill, you can also cook the mushrooms, peaches, and red onion in a grill pan on the stovetop.
- Make sure to brush the vegetables with the balsamic vinegar and olive oil mixture to add flavor and prevent them from sticking to the grill.