When three members of my extended family went vegetarian, my burger-grilling game suffered. I did what any well-intentioned but misguided carnivore would do: I bought some frozen veggie burgers and called it a day. Since then I’ve upped my veggie burger game, although the simplest veggie burger of all remains a family favorite: the giant portobello mushroom cap. Bonus: This dish is low-calorie, leaving wiggle room for cheese, sauce and a bun.
- 4 large portobello mushroom caps, gills removed
- 1 tablespoon balsamic vinegar
- Olive oil spray
- Salt and pepper, to taste
- 4 slices Gouda or other melting cheese
- 4 whole-grain hamburger buns
- 1 cup peppery greens, such as arugula or a mix
- 4 large slices of tomato, or 8 small slices
- 12 baked tortilla chips
- >> Sauce:
- 1/3 cup low-fat Greek yogurt
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons roughly chopped fresh cilantro
- 1 scallion, roughly chopped
- 1 garlic clove, roughly chopped
- 1 teaspoon Worcestershire or soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon water, if needed
- Pepper, to taste
Blend sauce ingredients until mixed, but with small flecks of green. Pour into bowl and chill, up to 3 days.
Heat grill to medium high. Brush mushroom caps with balsamic vinegar, spray liberally with olive oil, and season with salt and pepper. Grill 3 minutes on smooth side, then flip. Top with cheese and grill, covered, another 3 minutes, until mushroom is tender and cheese is melted.
Meanwhile, toast buns 1-2 minutes on cut side. Place greens on bottom of bun, then tomato. Place mushroom caps on tomato. Top with sauce, then 3 chips, then cover with top bun. Serves 4.
Approximate nutritional information, per serving: 357 calories, 15 g fat, 5 g saturated fat, 23 mg cholesterol, 626 mg sodium, 45 g carbohydrate, 8 g fiber, 9 g sugar, 15 g protein