It’s meatless Monday!
Today I decided to shake up the classic summertime burger with a vegetarian option.
I love Portobello caps, stuffed (and here and here) or as burgers, but I often find myself hungry soon after eating if the Portobello is the main entrée. Which is why my favorite portbello burger topping is an egg – it adds in some staying power plus the extra protein. And the gooey yolk…heavenly!
Additionally, if you’re not too concerned about the vegetarian aspect of the burger, a slice or two of thick-cut bacon, fried crisp, would take these burgers to an amazing breakfasty level!
2 large Portobello caps
Extra virgin olive oil
Salt & pepper
Pinch of garlic powder
Pinch of smoked paprika
2 homemade buns, split
2 slices swiss cheese
2 eggs, fried
½ avocado, diced
1 tbsp mayo + squirt of sriracha (or hot sauce)
Scoop the stems and gills from the Portobello caps (save them for stock) and brush both sides with olive oil. Season with salt, pepper, garlic, and paprika.
Heat a skillet to medium. Add the mushrooms, top side down and cook for 5 minutes or until liquid begins to bead up inside the mushrooms. Flip and cook for another 3 minutes or until tender.
Generously butter the split sides of the buns. Place in the skillet, butter side down, and cook until the buns are toasted.
In the same skillet, fry the eggs.
Mix the sriracha and mayo and spread generously onto the buns. Top with a cooked mushroom, egg, cheese, and avocado. Repeat with the second burger and serve.