Summer Barbecue Recipes
Vegetarian Barbecue Recipes

BBQ Recipe Index | Cooking with Fresh Herbs

Summer Barbecue & Luau Party Planning

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Grilled Onion and Portobello Mushroom Burgers w/ Mango Chutney

Whenever I am hosting a BBQ, I always make at least one vegetarian barbecue recipe for my friends who prefer not to eat meat. This vegetarian burger recipe (if you use soy yogurt, it's a vegan burger) creates a portobello mushroom burger that even your meat eating friends will love. And the addition of mangoes gives a kick of vitamin A, Vitamin C and Vitamin E to help keep everyone healthy through the rounds of summer partying. If you don't have easy access to a grill, it's OK to broil the mushrooms and onions instead. Choose mangoes that have a yellow, red or orange tint to them; if they are totally green, they have been picked too early and may never ripen properly, even if left to sit on the counter or put in a paper bag overnight. A ripe mango will yield to gentle pressure, and have a sweet aroma at its stem end; if the smell's not right, know that this fruit is past its prime, and it's best to choose another. Mango chutney is an East Indian condiment that can be found in most Indian specialty stores, and in th eethnic food section of many regular grocery stores. It combines the sweetness of mango with sweet, sour and spicy overtones.

Ready charcoal grill or preheat gas grill to medium heat for 10 minutes. (You can use grill pan or electric grill too.)

In a bowl, stir together yogurt, chutney and mint until well combined. Set aside at room temperature.

Destem mushrooms and save them for making soup stock or discard. Wipe or brush away visible dirt using a mushroom brush, but do not wash in water. Peel onions and cut crosswise into 4 slices each. Brush vegetables with olive oil, and season to taste with salt and pepper.

Grill mushrooms and onions until lightly charred on one side (about 5 min). Carefully turn vegetables over. Cook until tender, another 3 to 5 minutes.

Meanwhle, toast buns at the edge of the grill or under the broiler. Just before vegetables are done, spread about 2 tbsp. of the yogurt mixture on each bottom bun and mound on shredded cabbage. Top each bun with a mushroom cap and 2 onion slices. Use remainder of yogurt mixture on top of the onions. Cover each with a bun top and serve immediately.