With veggies of course. Lots and lots of veggies.
A year ago I saw this idea to use portobello mushrooms as a burger bun as a gluten free way to enjoy a good ol’ beef burger. So I decided to try it. I was amazed at how well it actually works. It was super juicy and surprisingly satisfying. I also recently saw a great idea in a Denis Cotter cookbook to use thick slices of eggplant as an interesting burger bun option. So I decide to mash those 2 ideas together. As it turns out it…it turned out pretty darn great.
I love this whole “thinking outside the box” thang. Mushrooms as bread? Crazy right?
Until you’ve tried it of course!