Meatless Dinners: portobello burgers

Whoever said vegetarian dishes were reserved for meatless-Monday? After spending Saturday at the beach, my cousin and I were craving burgers for dinner. In need of some inspiration, we searched through some pins on my burgers board, eventually deciding to make our own version of SELF Magazine's 'Bello Burger. We also cooked up some carrot fries to complete our veggie take on the all-American classic.

Though the original burger recipe sounded delicious, we definitely strayed from it, having decided to sauté our mushroom caps in a bit of olive oil rather than grilling them, used Morning Star Spicy Black Bean Veggie Burgers for our meat substitute, and then topped them off with tomatoes, onions, and sautéed spinach. As for the carrot fries, we seasoned them with some ground black pepper, cayenne chili pepper, garlic, and tossed them in some olive oil. We took them out of the oven before they had gotten crispy (cooking really takes a toll on your rising-hunger), but they still tasted great regardless.

To make this meal gluten-free, simply swap out the Morning Star Spicy Black Bean Veggie Burger (which contains wheat) for a gluten-free patty such as Dr. Praeger's Gluten Free California Veggie Burger, or simply add in some additional veggies or mozzarella cheese (like SELF's recipe) to give your burger more substance. Monday is a long ways away, so if the craving for a 'bello burger strikes, don't burden yourself with the anticipation. This meal will taste just as good 6 days later for a second round.