It’s NY Burger Week and American Craft Beer Week. The Great GoogaMooga Festival is happening this weekend. And on top of all of that, I am participating in a cook-off on Sunday, which mean two sets of 3-course meals. Yes, six courses. It’s going to be a few days of extreme indulgence.
So, last night the boyfriend and I wanted to detox a little before our food-laden weekend, but also still celebrate Burger Week. He came up with a brilliant plan: mushroom burgers.
I’ve had my share of veggie burgers, but never a mushroom burger. I made the first recipe for mushroom burgers that came up on my Google search. I’m not really into packaged, manufactured bread so I wasn’t feeling the burger bun idea. I whipped up some 10-Minute Buttermilk Biscuits instead. I marinated the portobello caps using fresh basil leaves (apartment garden for the win) and cooked them on a grill pan. I topped the burgers with some grated parmesan, a few salad leaves, and served it up with a side of asparagus. And beer, naturally.
We sat on the balcony and enjoyed our detox burgers, and a bowl of roasted berries for dessert. A delicious, clean meal. Bring on the weekend. We’re ready.