A hearty vegetarian burger where large portobello mushrooms, marinated in garlicky olive oil, are grilled, melted with kaşar cheese, and added to a hamburger bun with fresh vegetables. With its meatless yet full-bodied texture, it offers a light alternative for everyday meals.
Rub the portobello mushrooms with olive oil, crushed garlic and salt, then let rest for 10 minutes.
Cook the mushrooms over medium heat in a pan or on a grill for 4-5 minutes on each side until softened and releasing their juices.
In the last minute of cooking, place kaşar cheese slices on top of the mushrooms and let them melt.
Lightly toast the bread and spread mayonnaise on the bottom, add the lettuce, tomato and onion, then the mushrooms, and close.
Important: While cooking the mushrooms, wait for the liquid they release to evaporate, otherwise the bread may get soggy. Allergen: contains dairy products (cheddar-type cheese) and gluten (hamburger bun).
If you add a few drops of balsamic vinegar while marinating the mushrooms, you can noticeably strengthen their meaty flavor.
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