Vegetarian Portabella Burger

Am not a vegetarian,  however it seems like I unconsciously eat that way, but every now and then I crave the greasy comforting taste of  a old classic.

We had one at one of the restaurants” The All American classic cheese  burger” along with this one and a tofu burger. If your like me and like tofu try the featured recipe with grilled tofu seasoned with soy sauce.

There is more to making sandwiches then slapping two pieces of wonder bread, spread with mayo together, and filling it with processed meats and cheese. The days of peanut butter any jelly sandwiches

The sandwich has become gourmet cuisine  since the day we started our first place, a hole in the wall sub sandwich shop, the likes of which this small town never saw before.

It was a busy place and stayed in the family for decades, before the city needed the land to put up a parking garage.That’s where our restaurant career started, I have fond memories of that first place,

My mother  came every morning   I looked forward to seeing her everyday  always with two bags one in each hand, filled with fresh produce from her garden or a friend’s or something she  made and wanted me to try.

Don’t get me wrong we had our moments, but the lessons I learned about cooking and life from her are priceless,  passed on from generation to generation from her mother, to my mother, to me,

to my children and their children,  lessons you can’t put a price tag on.

Happy May

 

Am not a vegetarian, but it seems like I unconsciously eat that way.  once a year around the Fourth of July I have a juicy medium rare sirlon burger at Mike’s at the crossroads.

If am going to have a burger I want what I think is the best and don’t mind driving the distance to get one.

We had one at one of the restaurants The All American classic cheese  burger

 

 

 

 

Ingredients

2 firm portobello mushrooms

2 brioche hamburger rolls or bread of your choice

1 avocado

2 tablespoons pesto spread

1 teaspoon chopped garlic

1 tablespoon mixed herbs ( preferably homegrown)

lettuce, tomato, red onion….anything else you like

 

1/3 cup vegetable oil

 

3 whole eggs or 6 egg whites

1 tablespoon vanilla

1 1/2 cup sugar

2 1/2 cups all purpose flour if using gluten free increase  by 1/2 cup

3 teaspoon baking powder

2 tablespoons grated lemon rind

1/2 cup freshly squeezed lemon juice

Process

Brush mushrooms on both sides with olive oil season with Italian herbs and garlic

Salt and pepper to taste

Grill or broil until cooked through but still firm

Add cheese of your choice (shown with sharp cheddar) last five minutes to melt

Toast or grill buns

Spread with pesto

line with condiments of your choice

Top with mushroom burger and enjoy!!!