Portobello Veggie Burger
Here’s a great alternative to traditional burger without all the fat and calories. This Portobello Mushroom Burger is packed with protein and fiber thanks to the lentil filling.
Your taste buds will thank you!
PHOTO CREDIT: SHERRY WAY
When’s the last time you had a burger with only 1 gram of fat?
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Serves: 2
Time: 25 minutes
Ingredients
1 cup red onion (sliced)
1 small zucchini, sliced into rounds
1 yellow bell pepper, sliced in strips
2 T. Balsamic vinegar
2 tsp. garlic powder
Olive Oil Spray (as needed)
1 cup Water
Salt & pepper to taste
1 cup lentils (prepared, drained, rinsed)
1/4 cup fat free feta
1 cup mixed greens or spinach
Directions
Preheat the grill to medium-high heat.
In a mixing bowl, combine red onion, zucchini, yellow pepper, balsamic vinegar, and garlic powder. Spritz lightly with olive oil spray and season with sea salt and black pepper to taste. Toss well. Transfer to a grilling basket and place on the grill. Grill for 15 minutes, or until slightly charred. Toss periodically.
Spritz the insides of the portobello mushroom caps with olive oil spray. When there is about 5 minutes remaining for the vegetables, place the mushrooms caps face down on the grill and grill until slightly softened. Flip at the halfway point.
Remove grilled veggies and mushroom caps from the grill. Fill the inside of half the mushroom caps with grilled veggies. Top with lentils and mixed greens. Fill the other half of the portobello caps with feta cheese then place it on top to form the burger. Serve any leftover ingredients as a salad on the side. Enjoy!
Vegan
Skip the feta cheese and use pesto instead.
