I created the most wonderful thing last night; Jason told me if I want to make these in the snowy winter, he will dig his way to the grill to help me. 😀
A “burger” with grilled portobello, red pepper polenta, vegan pepper aioli, roasted red peppers, butter lettuce and (gluten free) toasted tapioca hamburger buns.
Start with the portobellos:
Brush clean, marinate for one hour in a mix of balsamic vinegar, splash of lime juice, Garlic Gold Olive Oil:
While the portobellos were marinating, I made my aioli and polenta:
Vegan Red Pepper Aioli
1/2 cup raw cashews, soaked overnight
1/3 cup water
juice of 1/2 lemon
1/2 cup roasted red pepper
Pulse soaked cashews in food processor. Add water, lemon juice and peppers – pulse to combine.
Roasted Red Pepper Polenta
3 cups water
1 cup polenta (coarse ground cornmeal)
1 tablespoon Earth Balance
Bring water to simmer, add cornmeal. Stir consistently for first 5 minutes or so… I am never too far away, and was chopping peppers and cleaning lettuce, watching and stirring a lot. Once it comes together (20-25 minutes) add sea salt to taste. I also added Earth Balance for more flavor. 🙂
For this burger, I also added roasted red peppers to the polenta:
Jason grilled the portobellos and toasted the buns:
He showed me that our grill has a meat side and a veggie side! 😀 So awesome, I had no idea he did that…
Time to assemble the amazingness.
Hydroponic butter lettuce:
Building from ground up:
bun, roasted pepper slices, butter lettuce, portobello ‘burger’, polenta, vegan aioli, top bun.
Hello, Flavor. We loved these. I really am picturing Jason standing at the grill in the snow…
Do you grill year round, or is it strictly a summertime thing?