BURGER MARINADE WITHOUT WORCESTERSHIRE SAUCE RECIPES
THE BEST GRILLED PORTOBELLO MUSHROOM BURGER - SKINNYTASTE
I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!
Provided by Gina
Categories Lunch
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Top the mushrooms with cheese during the last minute of cooking.
- While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
- To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
Nutrition Facts : ServingSize 1 loaded burger, Calories 295 kcal, CarbohydrateContent 31 g, ProteinContent 21 g, FatContent 13 g, SodiumContent 594 mg, FiberContent 11 g, SugarContent 6 g, SaturatedFatContent 1 g
PULLED PORK RECIPE - BBC FOOD
Donal's pulled pork recipe is perfect for a crowd and easy to make. The pork shoulder braises on the hob and transforms to tender shreds that can be piled into a soft roll. With sweet potato fries and spicy coleslaw, this American classic is complete.
Provided by Donal Skehan
Prep Time 12 hours
Cook Time 2 hours
Yield Serves 4
Number Of Ingredients 26
Steps:
- To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture.
- Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time.
- Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time.
- Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges.
- When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick.
- For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper.
- Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw.
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