Bacon-Pepper Jack Portobello Burger

So I like bacon on my veggie burger, can ya really blame me?

I would like to take a brief moment and just stare at the above picture. Is that just not the most beautiful picture you’ve ever seen? Behold a spicy marinated Portobello mushroom topped with oozy pepper jack cheese, crisp bacon, a ripe tomato slice, and luscious avocado chunks. Come on, even Texas-bred beef disciples have to admit that this burger looks divine. And it absolutely was.

The total cost for this masterpiece set me back about $9. Paying $4.50 for a burger isn’t too shabby in my book, no sir.

Ingredients for 2:

  • 2 hamburger buns
  • Butter for toasting buns, split
  • 2 Portobello mushrooms, cleaned and stemmed
  • 2-4 tablespoons Sriracha
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tomato slices
  • 1 avocado, sliced thick
  • 4-6 slices of cooked bacon
  • 2 thick slices of cheese (Pepper jack)
  • Olive oil for grilling
  • Salt and pepper
  • Mayonnaise (optional)

Marinate the mushrooms in a Ziploc bag with the Sriracha, garlic, and olive oil. Refrigerate for at least an hour.  Toss the mushrooms around at the 30-minute mark.

Heat a grill pan on medium-high heat and add olive oil. Add the mushrooms with the caps facing up. Season with salt and pepper.  Cook for 4 to 5 minutes each side. Then flip the mushrooms over again with the caps facing up and top with cheese and bacon. Cook for 1 more minute and remove. Allow the mushrooms to sit for a few minutes.

WARNING: The centers are VERY hot and filled with VERY hot juices

Butter the split buns and add them to the grill (or toast the buns in the leftover bacon grease).

Assemble the burgers however you wish and enjoy.


Published in: on December 14, 2010 at 7:06 am  Comments (3)  

The URI to TrackBack this entry is:

RSS feed for comments on this post.

3 CommentsLeave a comment

  1. Oh YUM. Just… YUM. I’m not sure how Stephen will feel about a non-burger burger, haha, but I am definitely trying this sometime!

  2. It’s worth it! 🙂 The mushroom ends up with a meaty texture and of course it just soaks up the marinade!

  3. […] I’m having a yummy Portobello burger, much like this one, but instead of avocado, bacon, and tomato, I smother it with a romesco sauce. The avocado and […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: