A Tale of Two Portobello Burgers

Ray and I gave up meat for Lent, so we’ve been experimenting with a lot of vegetarian recipes over the last ten or so days. I’ve been wanted to learn how to recreate my favorite vegetarian burger, the portobello from GoodBurger here in NYC. The mushroom tastes juicy and tender and the burger is topped with basil pesto, cabot cheddar and roasted red peppers (which I usually have removed).

I searched online and found two recipes that sounded good, bought some organic portobellos from the local farmer’s market and decided to make two of each. Only substituting the GoodBurger toppings for the ones described in the respective recipes.

Burger “A” seen in the front/left came from Martha Stewart’sEveryday Food site. This was the easier of the two, but slightly more time consuming.

After cleaning the mushroom caps, I put them in a rimmed baking pan with water, olive oil and salt and baked them for about 35 minutes. Exact instructions can be found by following the link.

Burger “B,”  shown in the back right, looks pretty much the same as “A” but these cleaned portobellos were marinated in a balsamic vinegar, olive oil, garlic and italian spice mix. That recipe came from AllRecipes.com. After marinating, I grilled the mushrooms while continually basting them.

Find out our opinions of the burgers after the jump.

Both burgers were great! I would make either again, but my personal favorite was burger “B” marinated in the balsamic mixture. It was a little juicier and had an extra burst of flavor which I loved. Burger “A” was a little drier and more savory because it wasn’t flavored with the balsamic. The salt on Burger “A” came through a little more which was delicious.

Ray also participated in the taste test. He favored burger “A” because it was less sweet. He, too, said both were good and he would eat either again, but his clear favorite was the baked version.