EGGPLANT BURGER WITH PORTOBELLO BUNS

I loved this idea of the portobello caps as the burger buns! It’s so fun and way more tasty (and healthy) than a traditional burger bun. Just like a traditional burger, you can also add any toppings you like. I found the eggplant and zucchini with tomato and onion work really well together. The pesto sauce slathered on each mushroom cap is the piece de resistance!

Serves 2

Prep time: 10-15 minutes

Cook time: 15-20 minutes

Ingredients

  • 4 Portobello mushroom caps
  • 1 eggplant
  • 1 large zucchini
  • 1 large tomato
  • 1/2 red onion
  • Spinach leaves or any other leafy green
  • 2 tablespoons white or black sesame seeds
  • Pesto sauce

Optional ingredients: roasted red pepper

Instructions

  1. Preheat the oven to 450 F.
  2. Using a paper towel, wipe the tops of each mushroom cap. Then, remove the stem.
  3. Spray oil each mushroom on both sides and season the underside with salt and pepper.
  4. Set them on a baking sheet with the tops of each mushroom facing down.
  5. Slice the eggplant into 3/4 inch to 1 inch round slices. place them on the same baking sheet. Slice the zucchini into 1/2″ strips, season with salt and pepper and place on baking sheet. Bake them all for 15-20 minutes, flipping the eggplant and zucchini halfway through.
  6. Slice the tomato into 1/4-1/2″ rounds.

Note: You can remove the zucchini at the 15 minute mark if you don’t want them too soft.

Assembling the Burgers

  1. Lay the mushroom caps top down on separate plates. Two of these will be your bun ‘bottoms’.
  2. Spread pesto sauce on each of the mushroom ‘bottoms’.
  3. Next, lay your greens on, then 1 to 2 slices of roasted eggplant, 2 slices of roasted zucchini, and a large slice of red onion, tomato and more greens.
  4. Top each sandwich with the second mushroom cap, sprinkle on a few sesame seeds to resemble a real bun!
  5. Bring a big napkin because these are juicy!
  6. Serve with a cabbage slaw or potato salad.
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Trackbacks & Pingbacks

  1. Edible Musings | July 4th Recipes & Farmers Markets says:
    July 1, 2014 at 10:13 am

    […] tomato slice. You’ll get rave reviews when you build this burger from the Edible Musings recipe index using the Portobello caps as the buns….how […]

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