It might be a blanket statement but who cares? Dads love to grill. There is just something fun about getting outdoors and enjoying the fresh air while firing up the grill and throwing down some delicious vegetables. Wait… What???
That’s right! So I grew up in a home that believed you should always have some type of beef, pork, poultry, or fish in every meal. No thanks to evolutionary psychology we have that primal urge to sink our teeth into some previously living creature to satisfy our taste buds and appetite. Being so focused on eating a main course of meat probably left little time to care about the sides. But today, thanks to social media and the internet we are able to share countless recipes to upgrade vegetables to the main course and not make a fuss because they can taste great. The secret to good tasting veggies is and always has been the seasoning and cooking methods used. So if you’re wondering why the kids are not clamoring for seconds of boiled vegetables, my guess would be that they just have not had a seasoned vegetable that was to their liking. This does not mean that we need to drench vegetables in dressings and sauces, perhaps tossing these vegetables on the grill will change their perspective.
Grilled Portobello Mushroom and Hatch Pepper Burger
The Grilled Hatch Pepper Portobello Mushroom Burger is an easy recipe that takes no more than 15 minutes to grill and enjoy. Change things up by adding other vegetables to the grill using the same seasoning. Grill sliced potatoes smothered in garlic, sliced zucchini, and seasoned asparagus to add a healthy kick.
Dice two cloves of Garlic and place it in a plastic storage bag.
Pour 2 tablespoons of Olive Oil into the plastic bag with the Garlic. Add 1/2 tablespoons of your favorite seasoning. I highly recommend adding the “Everything Seasoning” it’s the #1 Best-Selling 5oz. Flavor God Seasonings (Everything Seasoning, 1 Bottle). Check it out. You won’t be disappointed.
Place the Portobello Mushrooms into the plastic bag and shake well to coat the entire mushroom.
Fire up your grill so that the surface temperature is between 300 to 350 degrees.
Place the Portobello Mushroom and the Hatch Pepper on the grill and let it cook for 5 to 7 minutes then turn it on the opposite side to cook for an additional 5 to 7 minutes. Once it’s cooked on both sides, get a slice of Havarti Cheese and place it on top of the mushroom and let it melt a bit, this should take no longer than 1 to 2 minutes. Toast the Onion Hamburger Rolls for 1 to 2 minutes until they are warm.
I recommend taking 1 or 2 tablespoons of your favorite dijon mustard and putting it on the bun.
Remove the seeds from your grilled Hatch Pepper and slice the pepper into long strips. Stack your Hatch Pepper, Tomato slices, Spinach, Portobello Mushroom, and top with a dollop of Fresh Guacamole or Avocado slices.
Finish with a pinch of sea salt and enjoy!
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