Yesterday, I shared our new Meatless Monday meal plan. For health and the environment’s sake, we’re cutting meat out of our dinner one night a week. Several of you mentioned that you might like to take up the challenge, so I thought that I’d share another Meatless Monday recipe: Mediterranean Mushroom Burgers with Sweet Potato Fries. We made them last night with some gorgeous portobello mushroom caps and sweet potatoes from our Greenling local box. It was a quick and easy meal that we threw together after a bike ride… and it was delicious!
Mediterranean Mushroom Burger
For the Burgers
1/3 c. olive oil
1/3 c. white wine vinegar
2 tsp. white sugar
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
2 cloves garlic, minced
2 large portobello mushroom caps, stem removed
2 roma tomatoes, diced
2 c. loosely packed salad greens (we used simple leaf lettuce)
1/2 c. feta cheese
1/4 c. sliced Kalamata olives (unless you’re like Kevin and think olives are the devil)
2 whole wheat hamburger buns
For the Fries
2 large or 6 small sweet potatoes, peeled
1 Tbsp. olive oil
1/2 tsp. salt
- Using a damp paper towel, gently clean your portobello caps. If you buy them from the supermarket they’re usually cleaned before packaging, but if yours come from a direct source like ours, you’ll want to make sure to get all the compost off.
- Combine olive oil, vinegar, sugar, garlic, oregano, salt, and pepper in a bowl with a whisk, then transfer to a large zip-top bag. Add the mushrooms and allow to marinade for at least an hour (we went on a bike ride while ours were doing their thing).
- Preheat your oven to 475 F, then julienne the sweet potatoes into half inch square match sticks. Toss the potatoes with the olive oil and salt, then spread onto a cookie sheet. Bake potatoes for ten minutes, then remove from the oven and flip the fries. Return fries to the oven, repeating this process until the fries reach the your desired crispness (ours baked for about 35 minutes).
- Grill your mushroom caps until tender (about 3-4 minutes per side) over medium flame, reserving the marinade.
- Using the reserved marinade, dress the salad greens, tomatoes, feta, and olives as you would a salad.
- Place the grilled portobello caps top side down on the hamburger buns (we like our buns toasty 😉 ), then top with the salad mixture. Serve with the sweet potato fries.
You could make this recipe substituting a burger for the mushroom (and we probably will at some point). The mushroom is a blank canvas, though, and we’re hoping to get more portobello caps so we can try other variations on this theme!
What are your favorite burger toppings? Anyone else obsessed with sweet potato fries?