Grilled Portobello Burger with Roasted Red Pepper & Feta Salsa
with arugula and strawberry salad
This is the simplest veggie burger - no mixing or food processor needed. Grill up meaty portobellos and top it with a delicious salsa for added flavor. Even non-vegetarians will love this meal.
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Ingredients
Grilled Portobello Burger with Roasted Red Pepper & Feta Salsa:
- Mushrooms, portobellos - 4 , stem removed
- Bell peppers, red - 2 , cored and halved
- Basil - 3 Tbsp , chopped
- Hamburger buns - 4
- Feta - 2 oz , crumbled
- Vinegar, balsamic - 1 Tbsp
- Olive oil - 1 Tbsp
Arugula and Strawberry Salad:
- Vinegar, balsamic - 1 1/2 Tbsp
- Cooking oil - 3 Tbsp
- Strawberries - 8 oz , sliced
- Arugula - 5 oz
Prep
- Portobellos / Red peppers - Remove stem from portobellos. Core stem out of red peppers and cut in half. (Can be done up to 3 days ahead)
- Basil - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Oven instructions - Turn on the oven’s broiler . Place portobellos and peppers, skin-side up, onto a sheet pan and brush with some oil and sprinkle with some salt and pepper. Broil peppers, until charred, ~5 to 7 minutes. Mushrooms should be broiled for 8 to 10 minutes, flipping once midway. While you have the broiler on, you can also toss the buns in and broil for ~1 minute on each side. Once peppers are done, place in a mixing bowl and cover with a plate for ~5 minutes to steam off skins. When cool enough to handle, peel skin off of red peppers and discard (use this video for help). Roughly chop pepper.
- Grill instructions - Fire up grill to 500F (260C). Brush portobellos and peppers with some oil and sprinkle with some salt and pepper. Grill peppers skin-side down on grill, ~5 to 7 minutes. Mushrooms should be grilled for for 8 to 10 minutes, flipping once midway. While you have the grill on, you can also grill the buns for ~1 minute on each side. Once peppers are done, place in a mixing bowl and cover with a plate for ~5 minutes to steam off skins. When cool enough to handle, peel skin off of red peppers and discard (use this video for help). Roughly chop pepper.
- Make vinaigrette by whisking together balsamic vinegar and cooking oil. Season with salt and pepper.
- Slice strawberries.
- Make salsa by mixing together chopped peppers, basil, feta, balsamic vinegar, and olive oil.
- Toss vinaigrette with strawberries and arugula.
- Assemble burgers with portobellos and red pepper salsa (you can also add a few of the arugula leaves from the salad) and enjoy with salad on the side.
- Slow cook chicken for tomorrow's dinner if you want to get a head start!
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