Sunday, August 14, 2011

Eggplant-Portobello Mushroom Burgers

Hey! Jeremy here!

A cooking experiment that I've wanted to try for a long time finally came to fruition today and it was a great success! (for the most part).

You know how Vern's pizza is all layered with salty meat and creates a textural sensation of magic in your mouth? I've always wanted to try it with eggplant and portobello mushrooms, and make it into burgers instead of pizza. I layered the thin slices with smooth almond butter, marmite and sesame oil. I baked them at 350 for ten minutes on each side and enjoyed them on a toasted ciabatta bun with Riki's homemade guacamole, mayo, Bull's Eye BBQ sauce, thinly-sliced red onion, tomato, a raw green cabbage leaf, romain lettuce, blue cheese and sharp cheddar. YYYUUUUUMMMMM!!! What a delicious AND nutritious combination!... Baby purple potatoes from our garden were boiled as a side and were enjoyed with plain yogurt.

Things to do differently next time:
  1. Add more layers of thinly-sliced meaty vegetables (a mandolin is going to be my next big purchase, so that I can get the veggies nice and thin).
  2. remove the peel from the eggplant
  3. use more oil (they were a bit dry)
  4. try breading them with panko or corn-meal and frying them (just to try something new)
  5. Try making it into pizza and call it Merv'sTM (the vegetarian version of verns)*


The patties


The condiments


OOOOOoOOOOOooo!!!


This one is MINE Biatch! Get your own!


MMMMmmmmMMMMMmmmm!!!

Well, until next time, try it out yourself and let me know how it goes! :)
- Sir J D Oliver

*The TM symbol was used here for sense of humor and does not claim to have an propriety over Merv's PizzaTM

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