Tasty grilled veggie burgers will leave even carnivores hungry for more
Print Edition
MAY shepherds in the season of the backyard barbecue, and for us that means one thing: burgers. Let me back up and say that just about anything I make on the grill in warmer months, I also make regularly inside on the stovetop. And while I do love a flat-top-smooshed burger with its crusty, dangly edges, the backyard barbecue burger remains in a league of its own.
Our family’s burger bonanzas are a little legendary in our social circle (OK, so maybe with just my kids, nieces and nephews). The herby-garlicky sauce I make, called “magic” sauce by those in the know, is particularly popular. So when three of my extended family members went vegetarian, my burger-grilling game suffered. I did what any well-intentioned-but-misguided carnivore would do: I bought some frozen veggie burgers from the grocery store and called it a day. Now, to be fair, some of those veggie burgers are downright tasty. But, homemade-with-love-magic-sauce-worthy? Not so much. So, I upped my veggie burger game. While I do love the black-bean, quinoa or legume-based versions I’ve created over the years, 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), and it’s nearly fool-proof — no falling apart and disappearing into the flames between the grill grates.
I used cilantro in this version because it pairs nicely with the baked corn tortilla chips (just a few go a long way to add satisfying crunch), but feel free to experiment with other herbs, such as basil, or mint. Even carnivores might be converted.
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