As the mercury rises and the charcoal begins to glow, we’re participating in a ritual that stretches back to the indigenous Taíno people of the Caribbean. Their barbacoa, a method of slow-roasting meat over a wooden grate, was eventually adopted by Spanish explorers and transformed into the quintessential American backyard BBQ. However, while the 19th-century cattle drives solidified the beef burger as a symbol of rugged frontier life, the modern appetite for heavy, calorie-dense patties is a relatively recent departure from the more balanced, plant-forward diets of our ancestors.
Enter the BBQ Portobello Burger, a sophisticated nod to those who want the smoky nostalgia of the grill without the caloric weight of the steakhouse era. While mushrooms have been foraged and prized for their “umami” richness since ancient Roman times, often referred to as the “food of the gods” the Portobello specifically offers a hearty, steak-like texture that satisfies the most dedicated carnivore. By swapping the traditional beef for a marinated cap, you’re enjoying a lighter, vegetarian alternative that honors the ancient tradition of live-fire cooking while keeping your waistline in check for the summer season.
Servings
4
Prep Time
10 minutes
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Cook Time
10 minutes
Ingredients
3 tablespoons light mayonnaise
3 tablespoons BBQ sauce
3 cups shredded red cabbage
4 portobello caps
2 tablespoons grapeseed oil
2 teaspoons dry rub seasoning
4 slices gouda
4 whole wheat buns
Preparation
In a bowl, whisk together mayonnaise and BBQ sauce.
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Toss with red cabbage and set aside.
Preheat grill over medium heat. Clean and grease the grates.
Remove stems and gills from mushrooms.
Brush with grapeseed oil and season with dry rub.
Grill for about 5 minutes on each side or until tender.
Top each with a slice of gouda.
Serve on buns with prepared slaw.
Serve with additional BBQ Sauce if desired.
