Earlier this summer as the produce was slowly growing in, picking up ingredients to challenge myself for this series was limited. We had a late start to spring and once it came, it was more like dog days of summer weather. If I’m being honest, those dog days never left. It’s been one 80-100 degree day to the next with small breaks here and there. With that said, our produce season went from bare to bountiful what seemed like overnight. I took trip after trip and stopped going because we were tiring of asparagus. After taking a month or so off from my Sunday morning market adventures, I returned to see that there was produce but still not a ton. Most of the vendors who would typically sell produce were selling plants and flowers for early planting. Before turning around feeling once again defeated, I decided to head to this one vendor all the way in the far corner of the market.
This particular vendor is my favorite during summer and fall seasons. They have the most produce out of anyone and it’s always fantastic. From farther away, it still looked like they were only selling plants, flowers and herbs for planing. But as I got closer I could see the far table full of produce. Finally! What I had been waiting for since March was finally here! All kinds of leafy greens, radishes, spring onions, root veggies and more. There were barely two long folding tables full of veggies but it was more than I had seen since the previous fall and I was ready to dive in. It was these veggies that inspired a simple green salad. Fresh green leaf lettuce gets tossed together with bright cherry tomatoes, cucumber slices, spicy radishes, and scallions. To keep the dressing from overpowering the veggies, mix together a simple vinaigrette with equal parts olive oil and balsamic vinegar.
I wanted to pair the salad with something hearty but still light enough for those hot summer days. Another vendor close to this one sells all kinds of great mushrooms. The portobello caps were a fantastic deal and looked amazing so I decided to grab a few for Grilled Portobello Burgers. They marinate with balsamic vinegar before grilling up pretty quick on the stove or outdoor grill. We never actually filled our propane tank this summer so I’ve been going crazy using my grill pan. It works just as well, the only difference is you don’t get a smoky, charred flavor like on the grill. The cook time varies depending on the size of the portobello caps. The result you’re looking for is grill marks on both sides of the mushroom and for it to be slightly softened. It needs to be sturdy to act as the main meat of the burger and mushy mushrooms aren’t appetizing anyway. For the condiment, whip up the simple garlicky mayo. A clove of garlic minced or grated mixes into about a quarter cup of mayo. You can also use Veganaise to keep things 100% veggie-based.
Grilled Portobello Burgers with Simple Green Salad
2 tbsp. Olive Oil
2 tbsp. Balsamic Vinegar
2 Portobello Caps
1 Garlic Clove, minced
¼ cup Mayonnaise or Veganaise
2 Hamburger Buns
2 Lettuce Leaves
2 Tomato Slices
1 head Green Leaf Lettuce, roughly torn or chopped
1 pint Cherry Tomatoes, halved
½ Cucumber, halved and sliced
1 bunch Radishes, sliced (or appx. 10 radishes)
3 Scallions, chopped
4 tbsp. Olive Oil
4 tbsp. Balsamic Vinegar
Shredded Parmesan Cheese, for garnish
1 - Whisk together the olive oil and balsamic vinegar. Pour into a plastic sealable bag or a bowl with the portobello caps. Let marinate for 10 minutes. Meanwhile, mix together the mayonnaise or veganaise and the garlic in a small bowl to create a garlic mayo.
2 - Preheat a grill or grill pan over medium-high heat. Take the portobello caps out of the bag or bowl and place cap down. There’s no need to pat dry. The balsamic vinegar will caramelize slightly for a nice, rich flavor. Let the mushrooms cook about 6-10 minutes per side* until softened and grill marks have formed. Once the mushrooms have finished cooking, spread a little garlic mayo on the bottom half of each bun. Place the Portobello over the mayo and top with lettuce and tomato. Serve!
3 - While the portobello burgers are cooking. Prep the salad. In a medium to large bowl, toss together the lettuce, tomatoes, cucumber, radishes and scallions. Whisk together the olive oil and balsamic vinegar and drizzle over the salad. Top with Parmesan Cheese for garnish and serve alongside the burgers.
*NOTE: For the mushroom’s cook time, it varies depending on the size of the portobello cap. Larger caps will take longer time to soften. Smaller ones will cook quickly so be vigilant and don’t be afraid to peek and see if grill marks have formed occasionally.