1 Video | Photo: The Girl Burger Recipe
Ingredients
- 1/3 cup vegetable oil, plus more for grill grate
- 8 pieces asparagus, trimmed
- 1 sweet onion, cut into 1-inch rings
- 1 bell pepper, trimmed, cored, and quartered
- 4 large portobello mushrooms, stems and gills removed
- Salt and freshly ground black pepper
- 1/4 cup prepared pesto sauce
- 4 tablespoons Cajun mustard
- 4 ciabatta buns, halved and toasted
- 4 ounces crumbled goat cheese
Directions
Heat a grill to medium heat and rub the grate with a towel dipped in oil. In a large bowl, add the oil and the vegetables and toss. Season with salt and pepper, to taste.
Grill the vegetables, turning rarely, over medium heat until soft and charred, about 5 minutes for the asparagus, 10 minutes for the onions, 15 minutes for the peppers and mushrooms. Take vegetables off the grill and put in a bowl. Add the pesto sauce to a small bowl and add the grilled mushrooms. Toss to coat the mushrooms with the pesto.
For each burger, spread 1 tablespoon of the mustard on the bottom of the bun, top with 1/4 of the goat cheese, then layer on the mushrooms, onion, bell pepper, and asparagus. Cover with the top of the bun and serve.
Cook's Note: You can also use an indoor grill to grill the vegetables.
Per serving: Calories 499; Total Fat 31.5 grams; Saturated Fat 8 grams; Protein 16 grams; Total Carbohydrate 36 grams; Sugar: 10 grams; Fiber 4.5 grams; Cholesterol 18 milligrams; Sodium 738 milligrams;
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By daneroo
Fargo
on August 08, 2011
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I LOVED this recipe! I am trying to watch what I eat, and this was the perfect solution for a tasty burger without the beef! I really love hamburgers, but I didn't miss the meat on this one. I loved the combo of pesto, goat cheese and mustard. The flavors were not too much for me. I only had regular yellow mustard on hand, but added in some cajun seasoning and it was perfect. And yes, the mushroom gills come out much easier with a grapefruit spoon! I highly recommend making these for your next BBQ for any of your vegetarian friends!
By Collierville Cook
on July 27, 2011
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This was really good. I did think the mustard was too much with the goat cheese and pesto. Also, you couldn't really taste much of the asparagus, so it wouldn't be awful to leave that off. But, tasty sandwich -- I'll make again! PS -- if you have trouble cleaning the gills out of the mushrooms, I use a grapefruit spoon to scoop them out and it takes just seconds.
By TorensMom
Spokane, WA
on June 22, 2010
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Wow, what a great take on a veggie burger! This was a nice change from the usual veggie "patty", the pesto really made it delicious! The only negative thing I have to say is that I had a heck of a time removing the gills from the mushrooms. They ended up breaking apart into pieces, but were still excellent! I made this for my vegetarian boyfriend last night and we're having them again tonight :
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