So, tonight, I made portobello-gouda burgers. Yum-my!
2 tablespoons brown spicy mustard
3 tablespoons balsamic vinegar
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon hot sauce
lean ground beef (I always patty hamburgers with a splash of Allegro marinade — my secret culinary weapon — and a dash of Montreal Steak Seasoning)
4 portobello mushroom caps (I use slices, caps freak me out)
4 slices Gouda cheese
1/2 cup mayonnaise
4 hamburger rolls
1 red onion, sliced
(lettuce, tomato are optional)
Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
Remove the portobellos from marinade (do not discard marinade) and place gill side down on preheated grill over medium-high heat. Grill 3-4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
In a medium bowl, combine 1/2 cup mayo and 2 tablespoons of the marinade.
Spread the flavored mayo onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Enjoy with friends and/or family: