Portobello and Goats Cheese Burgers

    Portobello and Goats Cheese Burgers

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    A special vegetarian burger with layers of roasted beetroot, goats cheese, baby spinach and delicious grilled portobello mushrooms, dressed with lime aioli.

    Serves: 4 

    • 2 medium beetroots
    • 1/4 cup (65ml) olive oil
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon dried rosemary
    • 4 cloves garlic, minced and divided
    • 4 portobello mushroom, stemmed
    • 1/2 cup (60g) goats cheese
    • 4 hamburger rolls, split and toasted
    • 1 1/2 cups baby spinach leaves
    • 3 tablespoons mayonnaise
    • 2 limes, juiced

    Preparation:15min  ›  Cook:1hour  ›  Extra time:45min chilling  ›  Ready in:2hours 

    1. Preheat an oven to 200 degrees C.
    2. Cut the tops off the beetroots and place them in a baking dish with enough water to cover the bottom of the dish.
    3. Roast the beetroots in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Refrigerate until cool. Slice and set aside.
    4. Preheat the grill and set the rack to the second level from the heat source.
    5. Whisk the olive oil, balsamic vinegar, rosemary and 2 cloves minced garlic together in a bowl. Spread about half of this mixture over the ribbed side of the portobello mushroom caps; arrange the mushrooms on a baking tray with the ribbed sides facing upwards.
    6. Grill the mushrooms until tender, making sure not to burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the grill and cook until tender, about 5 minutes more.
    7. Spread equal amounts of the goats cheese on one half of each of the hamburger rolls. Top each with a portion of the sliced beetroot and the spinach. Whisk the mayonnaise, remaining garlic and lime juice together in a bowl; spread evenly over the remaining hamburger roll halves and top with one mushroom cap each. Bring the two halves together to form the burgers to serve.

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