Grilled Portobello Mushroom Burger w/ Chipotle Mayo & Roasted Kale

Let's be honest. Mushrooms go ON a burger... not in place of. Don't hate! This non-beef take on a patty is pretty darn tough to distinguish for even the most ferocious carnivore. And the best part of all... it's mind blowingly delicious, cheap, simple, and way, waaaaaay healthier!

The family and I are on a no-meat kick. No, not an "eliminate-meat-for-good" thing. It's more like a, "no-meat-with-every-single-dinner-all-the-time" thing. Which is hard. Both my husband and I came from meat-n-potatoes families. After all of the bad press about slime in ground beef , and daily scientific reports proving that too much meat is rotten for your health, Mr. Kertney suggested we try some meat-less dinners... And I agree. I'll bet we aren't the only families out there with this new meatless outlook?

The problem is:

I LOVE A GOOD HAMBURGER!

What am I going to do when I want a burger and I don't have the budget to buy organic, grass fed chuck that is being ground before mine eye? Is there anything that can save me?

Portobello Mushroom Burgers
 *with Chipotle Mayo and Roasted Red Potatoes and Kale

2 Large, bun sized, Portobello Mushroom Caps
Marinade
Buns
Mayo
Cheese
Fix'n's

*1hr before grilling, prepare your mushrooms. Wipe any dirt or blemishes off of them with a paper towel. Set them on a plate "gill" side up and add the marinade. Let that absorb into the mushrooms for 1 hour.

Marinade: Mix together
1/4 Cup Balsamic
1 Crushed garlic clove
1 tsp of Mrs. Dash Original seasoning
1/2 tsp. Salt
2 tbsps. Extra Virgin Olive Oil

1/2 tsp. Montreal Steak Seasoning- sprinkle this onto the mushrooms right before you grill them. 

You can use whatever steak seasoning you like, unless I am coking over for dinner? In which case, please use Montreals. 

Chipotle Mayo:

2 tblsp. Mayonnaise
1/2 tsp. Adobo chile sauce from can- you can get these everywhere. Just look in the "International aisle."


*Mix the two together and done. If you want a little more heat, and add a tiny chunk of the actual chile to the mayo, but, don't get cocky. Those chile's are NO JOKE HOT! Trust me, you'll be fine with just the red adobo sauce. You can also buy prepared chipotle mayo, but, the flavor doesn't come anywhere close to this. Hell, I'll bet you start craving it and putting it on your everyday sammys... like me!  Let it chill in the frige until you are ready to assemble the burger.

Finishing Touches: 

Spray your grill grates with nonstick cooking oil and fire it up-  medium high heat. You want a char!   Let it cook for 5 minutes on each side. (More time may be needed, depending on how thick the mushrooms are) Add a slice of cheese (I used muenster- yum!) at the end of the grilling process. While you're at it, nonstick spray your buns and grill/toast those for 2 minutes. Add a dollop of chipotle mayo on the bottom buns and your Portobello Patty on the top. Add whatever fix'n's you like (I used Kumato tomatos and pickles) and DIG IN!

I guarantee that this will be the juiciest, hearty, most delicious brain fake on the planet- without the slightest worry of ground beef slime.


Enjoy!

Looking for the roasted kale and spuds? Check out my "Sides" page on the top.