For a healthier burger: Try a portobello mushroom cap

Wednesday, 08 February 2012 01:00

For those of you who have followed us through the years, you know we have grown up with grocery stores on both sides of our family. Our grandfather, a great butcher, took his skills very seriously, and with great pride bring home the finest cuts of meat that were available that week.

His famous “triple grind” ground beef used for his special hamburgers were amazing, and the texture of the beef was like velvet. It was like eating the most tender, juiciest filet mignon on a bun.

We just can’t give you a recipe for a healthier beef burger, because if we did, it would be full of deliciousness, loaded with melted, gooey cheese and crispy fried onions, and the first bite so juicy it would be running down our faces.

But wait — we are supposed to be sticking to our New Year’s resolutions and making healthier choices!

We wanted to share another recipe from our new “Slim&Trim” with the TwiceBakedTwins and decided to test a few healthier burger recipes. The hamburger is pretty hard to make lowfat even if you use the leanest ground beef.

So, by completely staying away from a beef-type patty, the oversized cap from a portobello mushroom, was perfect. The mushroom caps can be as meaty as a burger, a perfect alternative to red meat, and when paired with a great whole grain chiabatta roll, it is a combination that pleases both non-meat and meat eaters, and also makes a great vegetarian alternative.

Below we have chosen our favorites to top our burger, but use whatever you like, you cant ruin it.

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Portobello burgers topped with roasted tomato bruschetta

Whole wheat buns/chiabatta rolls

2 portobello mushroom caps

2 tablespoons olive oil

kosher salt

pepper

1 small bunch arugula

Tomato brushetta

1 pound tomatoes, any kind, quartered

1-2 large shallots, quartered

2-3 cloves garlic

3-4 turns of good olive oil

1-2 teaspoons coarse salt

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

Preheat oven 375ºF. Toss tomatoes, shallots and garlic cloves in olive oil, sprinkle generously with salt and pepper. Roast for about 35-45 minutes until soft and charred. There will be juices left in the pan, but do not throw them away, they are delicious. Dip bun/roll halves into juices before topping with mushroom caps.

If using a grill pan, brush grill and caps with olive oil and sprinkle with salt and pepper, we call it S’wepper*. Grill each side about 10 minutes until grill marks appear and mushroom is slightly soft. Set on top of chiabatta roll and top with roasted tomato mixture and some great peppery arugula.

S’wepper — A Twice Baked Twin favorite, mix one part pepper to two parts salt.

Oven method: Place mushrooms on a parchment lined cookie sheet. – Sprinkle with s’wepper. Cover loosely with foil and place in oven. Bake for 30-40 minutes, or until soft and cooked through.

Watch us on WFSB Channel 3 Better Connecticut as we show you just how easy it is to make this treat. Feel free to contact us at TwiceBakedTwins@aol, and visit our website TwiceBaked Twins.com.