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Week of 8/10/15

Grilled Portobello Burger with Eggplant 'Buns'
with arugula and strawberry salad

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Grilled Portobello Burger with Eggplant 'Buns'
This is the simplest veggie burger - no mixing or food processor needed. Grill up meaty portobellos and use eggplant slices in place of buns. Topped with a delicious salsa for added flavor, even non-vegetarians will love this meal.
Tags
Low Calorie, Grill Friendly, Freezer Friendly
Cuisines
American
Save recipe
82

Ingredients

Metric
Servings:
4
Grilled Portobello Burger with Eggplant 'Buns':
  • Mushrooms, portobellos - 4 , stem removed
  • Eggplant, Italian - 1 , sliced into 1/2" or 1.25 cm thick pieces
  • Bell peppers, red - 2 , cored and halved
  • Basil - 3 Tbsp , chopped
  • Capers - 2 Tbsp , drained
  • 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

  1. Portobellos / Eggplant / Red peppers - Remove stem from portobellos. Slice eggplant into ½” (1.25 cm) thick slices. Core stem out of red peppers and cut in half. (Can be done up to 3 days ahead)
  2. Basil - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Oven instructions - Turn on the oven’s broiler. Arrange portobellos, eggplant slices, and peppers, skin-side up, onto one or two sheet pans. Brush with some oil and sprinkle with some salt and pepper. Broil peppers, until charred, ~5 to 7 minutes. Mushrooms and eggplant should be broiled for 8 to 10 minutes, flipping once midway. 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.
  2. Grill instructions - Fire up grill to 500F (260C). Brush portobellos, eggplant slices, and peppers with some oil and sprinkle with some salt and pepper. Grill peppers skin-side down on grill, ~5 to 7 minutes. Mushrooms and eggplant should be grilled for for 8 to 10 minutes, flipping once midway. 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.
  3. Make vinaigrette by whisking together balsamic vinegar and cooking oil. Season with salt and pepper.
  4. Slice strawberries.
  5. Make salsa by mixing together chopped peppers, basil, capers, balsamic vinegar, and olive oil.
  6. Toss vinaigrette with strawberries and arugula.
  7. Assemble ‘burgers’ by sandwiching portobellos between eggplant slices and filling with red pepper salsa (you can also add a few of the arugula leaves from the salad) and enjoy with salad on the side.
  8. Slow cook chicken for tomorrow's dinner if you want to get a head start!

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