Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.
The other day, I was contemplating the meaning of the veggie burger, and all of a sudden I was hit in the frontal lobe with an idea. Rather than making veggie burger patties, which can be time consuming, sometimes fall apart, and require more bases than I’m willing to put out on most evenings after a long day of work, why not just make a veggie burger that is just that – veggies. No fancy patties, just some grilled (or roasted) vegetables stacked on top of each other with a funky fresh sauce. BOOM! Satisfaction.
So that’s what I did. I basically put everything I could think of that goes together on this burger. I grilled up a couple portobello mushrooms and an eggplant, and topped those veggies with roasted red bell pepper (I used jarred, but you can certainly roast your own peppers if that’s your preference), red onion, arugula, and pesto sauce. I toasted up some potato buns (you can use a gluten-free bun or go bun-less) with havarti cheese to sandwich everything together. And believe you me, this thing just jives.
Let’s talk grilling side dishes. Truth be told, if I’m grilling up a main entree, I typically do something simple for the side dish so that there’s less back and forth between the kitchen and the backyard. Alongside my hefty pile of grilled veggies, I enjoyed a heaping portion of BUSH’S® Steakhouse Recipe Grillin’ Beans®. Sounds like an unsuspecting combo with a veggie-centric burger? I hear ya, but let’s be real: delicious baked beans go with eeee’erythang, amIright? Right.
Optional changerooskis to the burger? We’ve got plenty. You can add sun-dried tomatoes, whip up a homemade pesto or red pepper aioli or go with a reduced balsamic drizzle, grill or caramelize the onions rather than leaving them raw, add grilled asparagus or sweet potato, replace the arugula with spinach, etc, etc, etc. Spread your veggie burger wings and flyyyy.
Get your grill on!