Archive for the 'Dinner' Category

Burger Heaven

Sep. 11th 2013

Playing around on Pinterest the other day I was dismayed to see all the pumpkin recipes. The calendar may say September, but it’s pretty darn hot here. I’m boycotting heavy fall foods and savoring the last morsels of summer fare.

This is my go-to burger and it works equally well for cookouts, tailgating parties or weeknight dinners. Simple, easy and more flavorful than the average beef patty, this healthy version of the American sandwich even has a few omnivore fans. Head out to the farmer’s market (or backyard garden) for the tomatoes and basil…it really does make a difference.

Marinated Portobello Burger

4 portobello mushrooms, wiped clean, stems removed
1 large ball fresh mozzarella, sliced
ripe tomato, sliced
lettuce – I used baby romaine and spinach
pesto
4 sandwich buns

Marinade
1/4 cup balsamic vinegar
1/4 extra virgin olive oil
1 clove of garlic, minced

Using a paper towel, coat grill rack with olive oil. Pre-heat grill to medium high heat.

Place mushrooms in a gallon sized ziplock bag. Cover with marinade and let sit 30 minutes, turning once.

Grill mushrooms 8-10 minutes on each side. Toast buns if desired.

While mushrooms are cooking, whip up the pesto.  True confession: I sometimes pick up a container of Bear Pond Fresh Pesto at Whole Foods.

Pesto -slightly adapted from Vitamix 
1/2 cup extra virgin olive oil
1/2 cup grated pecorino romano cheese (Parmesan, made from cow’s milk,  is the traditional choice and would be absolutely acceptable.  I just prefer the sharpness of pecorino romano, made from sheep’s milk.)
4 garlic cloves
2 cups fresh basil leaves
3 tablespoons pine nuts (optional)
fresh ground pepper to taste

Place all ingredients in Vitamix or food processor and blend until smooth. Hint: Freeze leftover pesto in an ice cube tray. Once frozen, place in freezer bag. Great way to add a tablespoon of pesto to soups and sauces.

Spread pesto on top and bottom of buns. Assemble burger with portobello, mozzarella, tomato and baby lettuce. Accompany with ice cold beverage of choice.

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Posted by Deborah Buell | in Blog, Dinner, Dinner, Healthy Eating, Lunch, Recipes | Comments Off

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