My husband and I discovered the wonderful-ness of portobello mushroom burgers when we lived in England (when I followed a vegetarian diet). During our year in England, I went on a vegetarian burger adventure. Almost every time I was in a restaurant where vegetarian burger was served, I ordered it. Some of the places that we went to: The Eagle and the Child in Oxford (now it seems that they’ve removed it from the menu) and Gourmet Burger Kitchen in London. These two were ones that I remember for sure not to say other places weren’t memorable. Pubs in England were great – their food was great and they had good selections of beer (for the hubby). These were some of our favourite pubs in England: The Railway Hotel in Appledore’s pub, Ye Olde George Inn near Lullingstone Park in Kent, The Eagle in Cambridge, and The Coopers Arm in Rochester.
All the vegetarian burgers in pubs do not compare to this portobello mushroom burger, in my opinion. Especially when you’ve got the mushroom burger paired with home-made sweet potato fries.
Recipe adapted from All Recipes: Portobello Mushroom Burgers
4 portobello mushrooms (I kept the stem on, but you may prefer without)
A little less than 1/4 cup of balsamic vinegar (depending how big your mushrooms are)
2 tbsp olive oil
1 tsp of onion powder (or more if you prefer)
1 tsp oregano
1 tsp basil
salt and pepper to taste
slices of mozzarella cheese (what we had at home)
- Marinate the burgers in vinegar + spices + oil mixture for about 15-20 minutes. Turn over to coat all sides. We don’t like the vinegar flavour to be very strong, that’s why we reduced the amount of vinegar.
- Grill the burgers for about 5 minutes. Turn over and place cheese on top, grill for another 5 minutes.
- Serve with your favourite burger topping.
Sweet Potato Fries
Adapted from Spicy Baked Sweet Potato Fries and Taco Seasoning I Recipe
Sweet potato, cut into strips (fries-shaped) – I had about 3-4 medium sized sweet potatoes
2 tbsp canola oil
1/4 tsp cayenne pepper
1 tbsp chili powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1-1/2 tsp cumin
1 tsp salt
1 tsp pepper
Toss the sweet potato with seasoning. Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius. Spread the fries evenly on a baking sheet (edited: with a rack). Bake for 20-30 minutes or until brown and crispy. Turn over fries and bake for another 20-30 minutes. It depends on how thin you cut your fries.