Mediterranean Portobello Burger

A portobello cap makes a meaty vegetarian burger, but the secret here is the salad that rides on top. Jarred roasted red peppers, chopped tomato, crumbled feta, briny Kalamata olives, and a red-wine vinegar dressing get tossed with baby greens so every bite gets that Greek-salad punch alongside the smoky grilled mushroom.

Mashing garlic into a paste with salt (using the flat of a knife) sounds fussy but takes 30 seconds and gives you a smoother, more even garlic flavor than minced cloves. Brushed on the mushrooms and bread, it permeates both before they hit the grill.

Grill the mushrooms gill-side up first so they hold their juices, then flip for char marks on the dome. Toast the sourdough just long enough to crisp, not dry it out. Stuffed and served open-face, these land halfway between a burger and an open-face sandwich.

Kitchen Tips

• Scrape out the dark gills from the mushrooms. They release a lot of inky liquid that can make the bread soggy.
• Don’t skip the pepper-tomato-feta mixture as a separate step. Letting the veggies marinate in the vinegar a few minutes amplifies the flavor before tossing with greens.
• Use sturdy country sourdough. Soft sandwich bread collapses under the juicy filling.
• If grilling outdoors isn’t an option, a ridged grill pan on high heat works great.

Variations

• Sub crumbled goat cheese for feta for a creamier profile.
• Add sliced cucumber for extra crunch and cool contrast.
• Drizzle with tzatziki instead of the vinaigrette for a richer finish.