Ingredients
For the portobello burgers
¼ cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
1 large clove garlic, minced
4 large portobello mushroom caps, wiped clean and stems removed
For the chimichurri sauce
½ cup chopped fresh Italian parsley leaves
¼ cup chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
¼ cup red wine vinegar
3 large cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon crushed red pepper
¼ teaspoon ground cumin
Freshly ground black pepper, to taste
½ cup extra virgin olive oil
For assembly
5 ounces plain goat cheese, crumbled
4 hamburger buns (sesame, brioche, or onion preferred)
Optional Ingredients
Sliced tomatoes
Directions
Make the portobello marinade by combining the balsamic vinegar, olive oil, mustard, salt, cumin, paprika, black pepper and garlic in a bowl.
Pour the marinade over the mushroom caps (gill side up), then brush it all over the mushrooms, covering until ready to cook.
To make the chimichurri, combine the parsley, cilantro, oregano, red wine vinegar, garlic, salt, pepper flakes, cumin, and black pepper, then stir in the olive oil and add more salt if necessary.
Preheat the grill to medium-high.
Grill the mushrooms, gill side up, for 3-5 minutes or until lightly charred.
Turn the mushrooms over and grill the other sides for 5 minutes.
Turn the caps gill side-up again and divide the goat cheese between them.
Turn the grill off, but let the mushrooms sit on the grates until the cheese melts a bit.
Put each mushroom on a bun and top with chimichurri.
Add a tomato slice, if desired, then close the sandwich with the top half of the bun.
