{"id":803375,"date":"2020-01-23T12:00:00","date_gmt":"2020-01-23T19:00:00","guid":{"rendered":"https:\/\/www.summitdaily.com\/?p=377683"},"modified":"2020-01-23T12:00:00","modified_gmt":"2020-01-23T19:00:00","slug":"home-cooking-the-best-meatless-burger-youve-ever-had","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/ksmt\/local-news\/home-cooking-the-best-meatless-burger-youve-ever-had\/","title":{"rendered":"Home Cooking: The best meatless burger you\u2019ve ever had"},"content":{"rendered":"
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Portobello mushrooms topped with grilled, pickled onions<\/strong>
Courtesy photo<\/em><\/figcaption><\/div>\n<\/figure>\n

My vegetarian burger has to stay together, be grillable and firm, and need few, if any, condiments to make it taste good. Most important, it must be made from real food, not born in a laboratory. This is my choice for the \u201cmeatest\u201d plant-based burger I know. It\u2019s simple and inexpensive. I live in an apartment, so my grilling is inside on a cast iron skillet in a high oven. It\u2019s well seasoned and definitely one of my favorite pans when trying to get rich flavor out of the vegetables. It would work with a panini machine too. I would suggest roasting the sides of vegetables in the oven, though.  <\/p>\n

This recipe will work for two to four burgers depending on whether you are slicing the mushrooms after grilling or using them whole. If you have a good ciabatta bread or sliced pane, that is the best way to get grill marks on the outside of the bread.  <\/p>\n

The burgers are partnered with grilled onions, sweet potato fries and a side of bok choy. I found mini-heads, so I grilled those in lieu of a salad. They were amazing brushed with the white miso and extra-virgin olive oil, and the dash of white balsamic vinegar just brought them to a new level.   <\/p>\n

Portobello mushrooms topped with grilled, pickled onions<\/strong><\/h4>\n

Marinade<\/strong><\/strong><\/p>\n