Description
A meatless burger with all the trappings and toppings of a steakhouse steak.
Ingredients
Units
Scale
- 2 Portobello Mushrooms, cleaned and stem removed
- 1/2–2/3 cup Steak Marinade, I used A1 Steakhouse Peppercorn
- 1 yellow onion, sliced
- 4 strips Bacon, fried*optional – omit if you choose to have this meatless
- 3 Tbsp Butter*
- 1/2 cup BBQ Sauce of choice,
- 1/4 cup Crumbled Blue Cheese
- 2 Whole Wheat Burger Buns, toasted
- 3 Tbsp Canola Based Mayonnaise
Instructions
- In a zip and seal plastic bag, place mushrooms that have been cleaned and stemmed. Pour in marinade and cover mushrooms. Seal and place in fridge for about 1 hour or longer.
- *For Bacon version* In large sauté pan, fry bacon until crispy. Remove bacon and drain on a paper towel. Leave bacon grease in pan. Toss sliced onion into the same pan with the bacon grease and caramelize. Set aside caramelized onion for topping later.
- *For Vegetarian Version* If you want to omit bacon, heat pan over medium high heat and melt butter. Toss in sliced onion and caramelized. Set aside caramelized onion for later.
- Heat grill to medium high heat. Place mushrooms onto grill and allow to heat up about 4-5 minutes depending on grill. When they have heated and left grill marks, turn over and allow to finish grilling on the other side. Set aside when cooked through.
- Toast burger buns, place mushroom into bun and top with desired ingredients like onions, blue cheese crumbles, mayo and BBQ sauce.
- Promptly devour.