Tag Archives: burger

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).

The Magical Fruit

Lets talk “green” beans… green meaning eco-friendly… not actual green beans. I felt like I had to get to them eventually… they are in the title of my blog. So… what makes a bean eco-friendly?

  1. Eating less meat may be one of the most effective ways to fight global warming… and an easy way to cut back on meat (but keep up protein) is BEANS!!!!! (And as the song says: the more you eat…–> and who doesn’t want to stay regular?)
  2. Plant protein uses 1/10 of the fossil fuel than animal protein!
  3. Even when you buy beans in a can, you’re still eating at a much greener spot on the food chain.
  4. Less water is used in the production of beans (and all plant proteins) than animal proteins as well!!
  5. Beans have a super long storage life (canned or dried) so they won’t go bad!

And as an added bonus: the obesity rate among vegetarians is much lower than the average American (only 0-6% as opposed to 2/3 people in the normal population).

So yay for beans BEANS the magical fruit!

Black Bean Quinoa Burgers

  • This recipe serves like 4-6 people (I made it for me and my roommates) so keep that in mind if you need to cut it back.
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 large finely grated carrot
  • 1/4 cup chopped cilantro
  • 1/2 can organic, vegetarian, refried black beans
  • 1 egg
  • 1/2 cup whole wheat flour
  • 1 shallot, diced
  • cumin
  • garlic salt
  • cayenne pepper
  • curry powder
  • extra virgin olive oil

Cook the quinoa by boiling the 2 cups of water. Then add the quinoa, lower to a simmer and cover for 15 minutes.

Mix the cooked quinoa with carrot, cilantro, and spices. Meanwhile, Saute the shallot and add the black beans.

Mix the shallot and the quinoa mixtures together. Add the egg and flour. When everything is mixed together, make into uniform-sized balls. Place olive oil in a pan, flatten the balls and fry until cooked through. You can also bake them in the oven if you prefer.

Topped with salsa and placed on cracked wheat bread, black bean quinoa burgers are great for lunch or dinner!

I topped my burger with salsa, but the original recipe called for topping with guacamole. My roommate, L, topped hers with ketchup and said that the burger was better than her frozen TexMex (individually wrapped) vegan burgers–> they’re more sustainable as well!!

Lessons Learned

  • Beans are a great plant protein alternative to animal proteins.
  • Although they come in packaging, they will not go bad and the savings in fossil fuels by avoiding the animal protein is worth it.
  • Less water usage!
  • If you want to stay regular you know what the magical fruit is 🙂

2 Updates

  1. I made this recipe again for dinner but wrapped it up in a tortilla and it was so good!
  2. I also used the leftover black beans on top of a piece of wheat naan, added cheese and salsa and had a Mexican pizza! (I think I was craving that sort of food today).