Grilling

So let me tell you a little about my living situation at the moment… I’m living at my house with my dad and my dad’s friend’s son who has basically become a part of the family for the summer… and they’re both HUGE carnivores. As you all know by now, I’m a pescetarian, however, what you may not know about me is that I definitely do not try to change other people’s eating habits apart from telling them what are “greener” options. Therefore, when they decided to grill up some pork chops tonight, I decided to embrace the grill and make myself a vegan grilling alternative: a Portobello Mushroom Burger. Furthermore, as much as I talk about whole wheat being the “greener” alternative to white flour products, the boys had a TON of white burger buns and the greenest choice is to always make sure not to waste anything so that’s what I used for my burger. I also utilized a delicious seasonal vegetable that’s super easy to grill: CORN! During summer, it has such a delicious sweet flavor and it was really a great side. It doesn’t take much to make corn taste good–>we grilled it in its husk so it got a “smoky husky flavor” as my dad and Alex would say. Earlier this summer, my mom topped our corn with olive oil, lime juice, salt, and pepper while today I just buttered it a little. Either way, it really doesn’t take much. Regardless, here’s a great portobello mushroom burger recipe you’ll have to try! And if you’re more of a meat eater, the marinade would taste delicious on a regular burger as well!

Portobello Mushroom Burger

  • 1/3 cup White Wine
  • 2 tbsp. Tamari Soy Sauce
  • 2 tbsp. White Balsamic Vinegar (or any other vinegar)
  • 2 tsp. Ground Ginger
  • A dash of Cayenne Pepper
  • 1 large Portobello Mushroom
  • Burger Bun (preferably whole wheat)
  • 3 tbsp. Unrefined Sugar
  • optional: Any veggies such as Roasted Pepper, Lettuce, Cabbage, Tomato, etc. that you have on hand.

Mix the white wine, tamari, vinegar, garlic, and cayenne together in a plastic bag. Place the portobello mushroom in the bag for 10 minutes or longer so it can marinate. Take the portobello out of the bag but DO NOT TRASH THE LIQUID. Grill for 3-5 minutes a side or until tender. Meanwhile, place leftover liquid and the sugar into a pot and reduce until it becomes syrupy. Toast bun. When portobello is off of the grill, place onto bun and top with the reduced liquid.

This is a super easy really delicious portobello burger so I hope you enjoy it!

ECO-BENEFITS

  1. Grilling is super versatile! You can make an entire meal on a grill which means no extra energy from other appliances!
  2. Using a marinade as a topping means no waste and you definitely get the delicious flavor!
  3. Corn is in season and easy to find locally and organic. Plus it’s super delicious right now and doesn’t need much to make it delicious!
  4. Vegan cooking is great because you have no animal production wastes involved (which can lead to high greenhouse gas emissions, water pollution, excess crop production, etc.)
  5. A lot of times if you use less ingredients in a recipe you have less packaging involved (which causes waste and can be energy-intensive).
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3 responses to “Grilling

  1. Terry Coleman

    I am getting a thorough kick outta’ your blogs and recipes. The portobello mushroom burger sounds delicious and will be made in my house! Thank you for keeping this going… your enthusiasm is really fun, and contagious.

  2. Terry Coleman

    p.s. great photos!

  3. girl this porto burger blows mine outta the water. Why didnt I marinate mine? Duh……

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