PORK AND PORTOBELLO BURGERS
This is a new-age version of a veggie burger (as in half and half, not a burger made from vegetables and grain), which you might also think of as a stuffed mushroom. It's terrific, hearty, unusual and really cool: a portobello filled with sausage meat and grilled. In this instance, a broiler will work, as will a skillet.
Provided by Mark Bittman
Categories easy, quick, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill; the heat should be medium-high and the rack about 4 inches from the heat.
- Combine the ground pork, garlic, rosemary and a sprinkle of salt and pepper. Use a spoon to lightly scrape away the gills of the mushrooms and hollow them slightly. Drizzle the mushrooms (inside and out) with olive oil and sprinkle with salt and pepper. Press 1/4 of the mixture into each of the hollow sides of the mushrooms; you want the meat to spread all the way across the width of the mushrooms. They should look like burgers.
- Grill the burgers, meat side down, until the pork is well browned, 4 to 6 minutes. Flip and cook until the top side of the mushrooms are browned and the mushrooms are tender, another 6 to 8 minutes. If you like, use an instant-read thermometer to check the interior temperature of the pork, which should be a minimum of 145 degrees.
- Serve the burgers on buns (toasted, if you like) with any fixings you like.
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Rockar Javed
[email protected]These burgers were a bit too salty for my taste. I think I would use less salt next time.
KHURAM SIPRA
[email protected]I love the combination of pork and portobello mushrooms in these burgers. They're so flavorful and juicy.
Mamie Wallace
[email protected]These burgers were delicious! I used a mix of ground pork and ground beef, and they were cooked perfectly. The balsamic glaze added a nice touch of sweetness and acidity.
Sadullah Khaskheli
[email protected]I'm not sure what I did wrong, but my burgers turned out really dry. I followed the recipe exactly, but they just didn't have any moisture.
Katlego Thomas
[email protected]These burgers were easy to make and very tasty. I used a mix of ground pork and ground turkey, and they were still very juicy. The balsamic glaze was the perfect finishing touch.
Shemsu Habib
[email protected]These burgers were amazing! I will definitely be making them again.
Mhd Thasneem
[email protected]I love the idea of these burgers, but I found the balsamic glaze to be a bit too sweet. I think I would use a different sauce next time.
viky bhai
[email protected]These burgers were a bit too dry for my taste. I think I would add some more moisture to the mixture next time.
elias longoria
[email protected]I'm not a big fan of pork, but these burgers were surprisingly good. The portobello mushrooms and balsamic glaze really helped to balance out the flavor of the pork.
Ghada Shalaby
[email protected]Delicious!
Glenda Toribio
[email protected]These burgers were easy to make and turned out great. I used a mix of ground pork and ground beef, and they were still very juicy. The balsamic glaze added a nice touch of sweetness.
random hex
[email protected]I love the idea of using portobello mushrooms in burgers. They add so much flavor and moisture. The balsamic glaze was also a great addition.
Janii Janii
[email protected]These burgers were a hit! The combination of pork and portobello mushrooms was delicious, and the balsamic glaze added a perfect touch of sweetness. I will definitely be making these again.