Recipe: Perfect Chicken burger/roasted red pepper/balsamic portobello mushroom

Chicken burger/roasted red pepper/balsamic portobello mushroom. Grilled Portobello mushroom caps, prepared in a garlic and balsamic vinegar marinade, give these veggie burgers their meaty flavor and excellent texture. It's the steak of veggie burgers! The kind of hearty burger that meat eaters and vegetarians alike will love.

Popular with plant-based and meat eaters alike! If you've never tried a balsamic-marinated portobello mushroom, you probably haven't lived. Not only are these veggie burgers delicious, they're also. You can cook Chicken burger/roasted red pepper/balsamic portobello mushroom using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken burger/roasted red pepper/balsamic portobello mushroom

1. You need 1 of wholemeal bap.
2. Prepare 1 of small chicken fillet.
3. Prepare 1 of red pepper.
4. Prepare 1/2 of baby gem lettuce.
5. Prepare 1 of portobello mushroom.
6. Prepare Handful of basil.
7. You need 2 cloves of garlic.
8. You need 30 ml of olive oil.
9. Prepare 1 tbsp of balsamic vinegar.
10. You need of Sea salt.
11. It's 1 tbsp of good quality houmous.
12. You need of Black pepper.

The portobellos sat in a quick balsamic marinade for thirty minutes before being grilled. Finally, I understood why some people claim portobellos to be "meaty"—the juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger. While the day ended in my. Provolone, portobello mushrooms, roasted peppers, tomatoes, onions and balsamic vinaigrette.

Chicken burger/roasted red pepper/balsamic portobello mushroom instructions

1. Peel the skin off the mushroom.
2. Mix 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and brush the mushroom with it. Season with sea salt..
3. Brush the pepper with the olive oil.
4. On the preheated Bbq place the pepper skin up and mushroom skin down. Cook it using indirect method on medium heat for about 15 min. The skin on the pepper should start to seperate..
5. Cool down the peppers little bit and using fingers take the skin off..
6. Cut the chicken fillet in 2 thin slices.
7. Chop up basil and garlic fine. Add 1 tbsp of olive oil and a pinch of sea salt. Mix it up.
8. Cover chicken fillets with it.
9. Cook the chicken fillet directly on BBQ on medium/ high temparature. Cook it for about 5 - 6 minutes from both sides.
10. When chicken is almost ready toast the bap and heat up mushroom and peppers. Cut the core ot of the lettuce and place directly on the Bbq.
11. Spread the bottom of the bap with houmous. Place chargrilled lettuce on it. Make next layers of the chicken fillet, mushroom and pepper..

Grilled baby portobello mushrooms, fresh lettuce and ripe tomatoes, feta cheese, balsamic dressing and Grilled Chicken Sandwich Burger. These portobello mushroom burgers are marinated in an herby balsamic dressing, grilled and placed on a whole wheat burger buns Top each bun with the mushroom, followed by the onion, tomato, lettuce and condiments of choice. If you would like to add roasted bell peppers, see the video below. Roasted red peppers, caramelized onions, grilled portobello mushroom strips, and melted provolone cheese. This vegetarian Portobello Mushroom Burger has a meaty texture and tangy flavor.