Portobello Vegetarian Burger

No burger week would be complete without a vegetarian burger. In the past we have done various versions of veggie burgers such as black bean burgers and last year we even made delicious buffalo chick pea burgers. This year we switched it up and stuck with SIMPLE. These Portobello Mushroom Burger are so amazing and incredibly easy to make, you really can top them with whatever you want. We were really pleased with how these turned out by keeping it simple and only adding alfalfa sprouts, red onion and a garlic aoili.

Ingredients

• 2 Keizer Buns

• 2 Large Portobello Mushrooms, stems removed

• 4 Pieces of Vegetarian Bacon (optional)

• 1 Cup Alfalfa Sprouts

• 1/2 Cup Garlic Aioli

• 1/4 Red Onion, sliced

• 2 Slices Monterey Jack Cheese

• 1-2 Tsp. Worchestershire Sauce

• 1-2 Tsp. Olive Oil

• 1-2 Tsp. Soy Sauce

• 1 Tsp. Salt

• 1 Tsp. Pepper

• 1 Tsp. Garlic Powder

Directions

• Lay the portobellos gills up in a large container and combine the Worcestershire, soy sauce, salt, olive oil, pepper and garlic powder together in a measuring glass. Drizzle the mixture overtop of the gills, cover the container and allow to sit in the fridge for a minimum of 1 hour.

• When you are ready to begin cooking, preheat BBQ to about 350F-400F degrees.

• Lay the mushrooms on the BBQ tops down and allow to cook, really working to get some grill marks on the tops of them. Cook for about 10-12 minutes, then flip and cook another 4-5.

• Add the cheese slices to the top of each portobello mushroom when there is about 2 minutes left in the cooking process.

• While the mushrooms are cooking you can lightly butter the buns and lay on the top rack of your BBQ to brown.

• Dress your bun and top the bottom bun with a mushroom each! Serve with our delicious OG Salad to really complete the meal.