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This is a great vegetarian burger recipe with a zesty twist of Siracha Mayonnaise and roasted red bell peppers. Surprise your friends at your next BBQ and you'll be surprised! Serve with Bokisch Tempranillo, Monastrell or Graciano!
Ingredients
- Bun Sized Portobello Mushroom (1 per person)
- Hamburger Buns (whole grain)
- Siracha Mayonnaise
- Favorite Sliced Cheese
- Jar of whole Roasted Red Peppers (drained)
- Arugula
- Onion
- Optional: Fennel Bulb
Instructions
- Fire up your grill and open a bottle of red wine!
- Prepare your veggies for the grill by thickly slicing the onions and removing the stem from the mushrooms. Note: If the mushrooms are too large, you can trim off the sides. Some people like to remove the gills but we like to keep them on. Remember your mushrooms will shrink considerably.
- Drizzle olive oil over the onions and mushrooms, season with salt and pepper.
- If you can't find Siracha Mayonnaise at your local grocery store, make your own by mixing Siracha hot sauce into mayonnaise a little at a time until you reach a level of spicy that you enjoy.
- When grill comes to temperature put the onion slices and mushroom on for about 5-7 minutes per side. Start the mushroom with the underside up. After turning them, add a slice of cheese over the mushrooms during the last few minutes of cooking.
- Brown the buns during the last minute of grilling.
- Assemble your burger with the mushroom & cheese, drained peppers, arugula and siracha.
- Optional: If you are a fennel lover like us, slice and grill your fennel like the onions and add to your burger stack.
Notes
This recipe pairs great with a hearty red wine like our Tempranillo, Monastrell and Graciano.
