Satisfy all persuasions with grilled portobello burgers

(Grilled portobellos are a perfect alternative to hamburgers on the grill/Associated Press photos)

Vegetarians don't have to feel left out at barbecues these days with so many options for meatless meals available. And those who host vegetarians at a get-together need not feel overwhelmed about what to prepare.

These portobello mushroom burgers are perfect for vegetarians and easy to grill. The best part is meat eaters will love them, too, as grilled portobellos have a "meaty," satisfying texture and taste.

Today's Busy Cook in the Poughkeepsie Journal features this recipe and a recipe from The Associated Press for Potato Sourdough Buns that are a perfect pairing.
Try this combo at your next cookout and you're likely to find that no one will miss the meat.

Portobello Burger with Sun-Dried Tomato Mayo

Start to finish: 25 minutes
Servings: 4

For the mayo:

1. 1/2 cup reduced-fat mayonnaise
2. 2 tablespoons prepared sun-dried tomato pesto
3. 1 teaspoon lemon juice

For the burger:

1. 1/3 cup red wine vinegar
2. 1/4 cup extra-virgin olive oil
3. 2 cloves garlic, minced
4. 1 teaspoon Dijon mustard
5. 1/2 teaspoon salt
6. 1/2 teaspoon ground black pepper
7. Four 5-inch round portobello mushroom caps
8. Four 1/2-inch-thick slices red onion, cut from a large red onion
9. 1 yellow or orange bell pepper, quartered lengthwise and seeded
10. 4 kaiser rolls, split
11. 1 cup baby arugula

• In a small bowl, stir together the mayonnaise, sun-dried tomato pesto and lemon juice. Cover and refrigerate until serving time.
• In a large bowl, whisk together the vinegar, oil, garlic, mustard, salt and pepper. Add the mushrooms, onions and peppers, turning to coat with the marinade.
• Heat a gas grill to medium-high or light a charcoal fire.
• Remove the vegetables from the marinade, letting any excess drip off. Reserve the marinade. Grill the vegetables until browned on both sides and tender, about 5 minutes per side, brushing once with additional marinade during cooking.
• Meanwhile, toast the rolls at the edge of the grill or in a toaster.
• To assemble the burgers, divide the arugula among the 4 roll bottoms. Top with onions and peppers. Set the mushroom caps on top. Spread a quarter of the mayo on each roll top and set on top of the mushrooms.

Nutrition information per serving (values are rounded to the nearest whole number): 430 calories; 207 calories from fat; 23 g fat (4 g saturated; 0 g trans fats); 1 mg cholesterol; 47 g carbohydrate; 9 g protein; 4 g fiber; 895 mg sodium.



The best hamburger buns have a subtle flavor that doesn't overpower the burger, as well as enough heft to stand up to numerous toppings and condiments. These rolls do just that.
This recipe combines a hearty white bread with deep sourdough flavor and tender potato texture. These rolls can handle your favorite burger recipe with ease.
This simplified sourdough is very forgiving. If you don't have the time to wait the full 8 hours, the recipe will still work, it just won't have quite the same flavor.
And if you need more time, just stick it in the refrigerator, then bring it back to room temperature when you are ready to proceed with the recipe.

Potato Sourdough Buns

Start to Finish: 14 hours (30 minutes active)
Makes 12 rolls

For the starter:

1. 12-ounce baking potato
2. 1 1/2 cups water
3. 1 teaspoon instant yeast
4. 1 cup all-purpose flour

For the rolls:

1. 1/2 cup milk
2. 1 egg
3. 2 tablespoons sugar
4. 1 tablespoon salt
5. 4 to 4 1/2 cups bread flour

• To prepare the starter, microwave the potato on high for 5 minutes. Set aside until cool enough to handle, then peel the potato.
• In a medium bowl, combine the water and the yeast. Add the flour and the cooled potato, mashing them together until they are well combined.
• Loosely cover the bowl and allow to sit unrefrigerated for at least 8 hours and up to 24 hours.
• When ready to proceed, in a large bowl or in the bowl of a stand mixer, combine the starter and all of the roll ingredients. Mix on low speed or with a wooden spoon until the dough comes together. The dough should be very soft and slightly sticky. If needed, add a little more flour.
• Knead for 5 minutes, or until the dough becomes smooth and elastic.
• Cover and let rise for 1 hour, or until doubled in size.
• Heat the oven to 350 F.
• Shape the dough into 12 balls (about 4 ounces each). Flatten each roll with the palm of your hand until they measure about 3 inches across. Place the rolls on a baking sheet, cover with a cloth and let rise until puffy, about 45 minutes.
• Sprinkle the tops of the rolls lightly with flour. With a sharp knife, score 2 lines in the top of each.
• Bake for 15 to 20 minutes, or until golden brown on the top and bottom.

Nutrition information per serving (values are rounded to the nearest whole number): 256 calories; 13 calories from fat; 1 g fat (0 g saturated; 0 g trans fats); 19 mg cholesterol; 51 g carbohydrate; 8 g protein; 2 g fiber; 334 mg sodium.