5.28.2013

Happy National Hamburger Day!

I don't have to tell you that I don't like cows in my burgers, do I?  Nope, didn't think so!

There are lots of things that I *do* like in my burgers - mushrooms, primarily.  And every now and then I like to go for the classic vegetarian "burger": the Portobello mushroom cap.

To make these, I simmered portobello caps in veggie broth, a little balsamic vinegar, and a few dashes of liquid smoke, along with the usual suspect spices (Tony's, onion powder, garlic powder, and such and so forth) until the caps were nice and soft - 10 to 15 minutes.  Served on nice soft buns with Vegenaise and lots of fresh spring greens!  Enjoy.

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