The Kitchn: How to make a better burger
I used to cook portobello mushroom burgers all the time, but that went out the door as soon as I met my now-fiance. The thought of a "burger" that was not a burger at all did not exactly appeal to him.
This recipe changed all that. He gobbled his mushroom burger up and asked if we could make them again the following week. That's because these aren't just any mushroom burgers. Topped with gooey smoked Gouda, a slew of tangy Peppadew peppers, and a handful of peppery arugula, the result is a meatless burger that's so far from ordinary, it's one that both vegetarians and carnivores can 100 percent get behind.
What makes this portobello mushroom burger better than all the rest is that it's layered with flavor. While portobellos have a great earthy, meaty flavor all their own, they do need a little something to give them spunk. Filling their caps with smoked Gouda quickly solves that problem. It melts while the mushroom caps cook and infuses its smoky flavor into the vegetable.
Slid on a bun that's swiped with Dijonnaise, all this meatless burger needs to make it really sing is a sprinkling of juicy, tangy, just-a-touch-spicy Peppadew peppers and some fresh arugula.
Smoky Portobello Mushroom Cheeseburgers
Serves 4
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
4 large portobello mushrooms, stemmed
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