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Wednesday, August 1, 2018

Mini Portobello Burgers


Each succulent mini burger also features tenderly grilled zucchini, squash, and eggplant. Serve with oven-fried potatoes and a green salad.

PREP: 0:10
COOK: 0:35
YIELD: 12 burgers

12 medium portobello mushrooms
2 small Italian eggplants
2 yellow squash
2 zucchini
½ tsp. Sea Salt
12 mini brioche buns or dinner rolls
1½ tsp. sesame oil
½ tsp. sesame seeds
9 oz. Swiss cheese

Heat grill or grill pan to medium-high heat.
Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. (Brush with oil as needed to prevent sticking.)
Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and broil until cheese melts, about 1 minute. Top with remaining seeded bun tops and serve hot.

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