There are many, many options for vegetarian cooking. Whether it is from tofu, beans, to mushrooms, the replacement for meat is filled with endless flavors and adventures. Want a healthy dinner to feed your hunger soul? Well. These amazingly juicy burgers will end your hunger from here on out!
I think I have been a vegetarian for almost 2 years, starting from my eighth grade to my sophomore year. After feeling sympathetic for the animals in our world, I wanted to contribute my life towards becoming a vegetarian. Being a vegetarian helped me explore new foods and allowed me to know the unique ways to replacing meats, fish, and pountry in many different recipes. Also, it allowed me to eat more vegetables in my daily diet, which was a huge change, considering that I used to eat mostly junk food 24/7. I really recommend trying out some vegetarian dishes, just to see how different people eat in the world, and to experience new and healthy ways in foods. If I were to start, I recommend trying dishes featured on this website, and go on and explore your curious taste buds! Happy eating~ 🙂
Portobello Mushroom Burgers
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons juice from 1 lemon
1 tablespoon Dijon mustard
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon Kosher salt
4 hamburger buns
4 pieces leaf lettuce, washed and dried
1 roma tomato, sliced (i used roasted red peppers)
- In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, mustard, garlic, thyme, and salt.
- Place portobellos in a large resealable plastic bag or a bowl. Pour in marinade, seal bag or cover the bowl, and
toss to coat mushrooms thoroughly. Let marinate at room temperature for 30 minutes to an hour.
- In a medium skillet, heat 2 tablespoon of butter on medium-high heat and melt the butter. Add in the sliced onions and cook the onions for 5-10 minutes, or until caramelized and translucent (the aroma and smell of the onions smell amazing). Turn off the heat and reserve the onions for the toppings.
- Preheat grill on medium-high heat. Brush the grill with oil and cook the mushrooms for 4-8 minutes on each side until tender. Reserve the juices for basting the mustrooms.
- Transfer portobellos to buns. Top with lettuce, tomato (or roasted red peppers), cheese, and caramelized onions. Serve.