Summertime calls for simplicity.
But not really simplicity, because it wants bright, complex flavors that pop. It calls for food that, in all its simple preparation, wows you with the variety of flavors that combine to make a remarkable dish. And these burgers do exactly that.
Really, all we’ve got here is a large mushroom, a simple pesto, some arugula and a hamburger bun. But ohh man. You will never look at a burger the same after you’ve had one of these. I even converted AJ back in the day when he thought meat was the thing and that burgers necessarily consisted of cow and cheese. I’m tellin ya, these are good.
Another bonus? Super quick&simple (heya summer). I am LOVING the long days that we’re still having, but hating the 80 degree weather with 90% humidity that makes it feel like it’s about 105F and sticky as heck… gross. I know. I’m a spoiled brat. But anyway, the long days give us more than enough time in the afternoons to take Dedas for a bike ride after work, which is probably her favorite thing ever, except the tennis ball, of course. But when all that is said & done, it’s just about dinner time already and we’ve got to find something to get on the table right quick, else we’re eating dinner 10 minutes before we go to bed.
Answer? These burgers! A quick 20 minute marinate and 10 minutes on the grill means dinner’s ready to go in just a half hour, which is lightning fast for those of us who tend to slave in the kitchen given the time.
You’ll come back to these burgers time and again, just like we have. I tend to forget about them in the colder months (if that is even a thing around here any more), but I really can’t get enough when it’s warm.
Portabella Burgers with Sundried Tomato Pesto
A simple dish with complex flavors, easy enough for a summer weeknight! Balsamic marinated portabella mushrooms and a tangy sundried tomato pesto with artichoke hearts will make your taste buds sing.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 4
- Category: Dinner
- 4 large portabella mushrooms
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup sundried tomatoes (the kind packed in oil)
- 2 Tbsp extra virgin olive oil (I just take some from the jar of tomatoes)
- 1 whole canned artichoke heart, drained
- 1 cup packed basil leaves
- 1 Tbsp lemon juice
- 1/3 cup walnuts
- 4 hamburger buns
- 2 cups arugula
- Place the mushrooms in a large zip-top bag and add the balsamic vinegar and 1/4 cup olive oil. Seal the bag and gently toss around a bit, then let marinate for 20-30 minutes, tossing every now and then.
- While the mushrooms marinate, place the remaining ingredients in a food processor and pulse until it comes together into a course pesto. I tend to like it chunky, but go ahead and puree it if you prefer it smooth.
- Preheat the grill and cook the caps on medium-high for 4-5 minutes each side, until they just start to char. When they are just about finished, toast the buns on a higher rack until they are a light golden brown.
- Spread a quarter of the pesto on one half of each bun, then add a handful of arugula and a portabella. Serve with a small side salad, and enjoy!