You don’t really have to make these vegetarian “burgers”–they make themselves. All you do is coat portobello mushroom caps with olive oil and a mixture of spices that you already have in your cupboard. The burgers work beautifully on the grill or in the pan, and you can serve them in burger buns or on top of rice.
What a welcome way to heat up your summer foods. The magic of these burgers is in the combination of spices: Jamaican jerk really sizzles!
2 teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly-grated nutmeg
4 large Portobello mushrooms, stems removed
2 tablespoons extra-virgin olive oil
1. Mix the spices in a small bowl.
2. Coat the mushroom caps with 2 tablespoons of the oil, then coat evenly with spice mixture.
3. Grill over medium-hot fire until done, about 5 minutes per side, or pan-fry in about 2 tablespoons extra-virgin olive oil, about 5 minutes per side, until done.
4. Serve on toasted burger buns, or on top of rice.
Inspired by Vegan Planet, by Robin Robertson (Harvard Common Press, 2001).