You know what’s awesome? Burgers.
Hamburgers, turkey burgers, salmon burgers, black bean burgers – put a slab of protein on a bun, preferably cooked on a grill outside, and call it summer. Add the first tomatoes, cucumbers, and melons of the season, and you have the perfect recipe for the Fourth of July.
As much as I love my black bean burger recipe, it does take some actual planning. Whether I soak dried beans myself or use a can, they require some mixing and forming. That would be great if I had ten minutes to spare, but I have this baby who requires supervision.
I could just grab a box of frozen veggie patties, but A) compared to the homemade kind they taste of disappointment, and B) have you read the ingredients on those things?
So what’s a vegetarian burger fan to do?
All hail the mushroom.
You know what’s in a Portobello mushroom? Just mushroom. They’re also great for taking along to a friend’s house. So easy!
You can grill these bad boys (or elect a Grill Master to do so for you) or cook them in a frying pan or grill pan on the stove. (If you’re not a meat-eater and have to share a meaty grill, put it on a piece of tinfoil.)
Carmelized onions make everything better, so I threw on a mess of those, and I had some red pepper hummus in the fridge, so that went on, too. Other good options: pesto, microgreens, or blue cheese.
The photo was taken BB (Before Baby), and my delicious lunch was rounded out by warm red cabbage salad and some arugula.
For a summer picnic try these tips and recipes:
- Five Tips on Grilling for Vegetarians
- Quick and Easy Quinoa Salad
- No-Mayo Potato Salad
- White Whole Wheat Burger Buns
What’s your favorite summer picnic dish?
- 1 medium onion
- 1 clove garlic
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 large portobello mushroom cap
Prep time: Cook time: Total time: Yield: 1 burger