What a conundrum Portobello burger or cheeseburger for lunch. I use to make high level decisions all day long and now I can't even make a choice on what to eat for lunch. I guess this is what happens when you are retired. So I decided to do both, portobello cap grilled with bourbon sauce and a mini cheddar jack hamburger on top. How could I possibly go wrong? Well I didn't and it was delicious which is why I am sharing.
This recipe is for one person but you can increase the ingredients to meet the desired serving amount.
Print Recipe
Ingredients
3 ounces of ground beef
Salt and pepper to taste
1 large portobello mushroom, rinsed with stem removed
1 tablespoon olive oil
1 teaspoon Worcestershire Sauce
3 teaspoons Bourbon
1/2 teaspoon garlic salt
1/4 teaspoon salt
Directions
Preheat grill
Press hamburger into a thin burger (it will puff up as you grill). Grill on medium heat until desired doneness.
Glaze mushroom with bourbon sauce and place on a sheet of tinfoil, drizzle remaining sauce over mushroom. Fold tinfoil around mushroom and seal tightly. Place on grill. When mushroom is close to being done, remove from tinfoil and place on grill for1- 2 minutes. Flip mushroom and grill on other side for 1-2 minutes.
Place mushroom on bun, place hamburger in middle of mushroom and sprinkle with cheddar jack cheese. Garnish as desired.
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Authored by +Terri Henkels
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