Meatless Monday: Paventi-style veggie burgers


I know that we have done grilled portabella mushrooms here before. Still, I was looking for a way to bring something different to the usual balsamic vinegar and fungus that I usually grill during the summer.

Over the weekend, I grilled a bunch of summer veggies as a side dish and I wanted to put them to use before they went bad. I figured that meant Monday or Tuesday, at the latest. Wrapped in foil with a quick reheat on the grill, and the veggies made a natural pairing.


WHAT WORKED: The spicing and flavoring of the veggies. The white wine vinaigrette was still a factor in the leftover veggies. I used Trader Joe’s reserve balsamic vinaigrette with some salt and pepper for the mushrooms, and a garlic-infused olive oil on the buns to flavor them and expedite toasting.

WHAT DIDN’T: I pulled the buns a little too quickly, so they didn’t toast as much as I hoped.

WHAT DID THE WIFE SAY: “Can you use less onions next time?”

WILL IT MAKE ANOTHER APPEARANCE: Highly likely, though with less onions.

IMG_3613Paventi-style veggie burgers
By Jared Paventi

  • 2 portabella mushroom caps, stems removed
  • 3/4 cup balsamic vinegar
  • 1 cup grilled summer vegetables
  • kosher salt and freshly ground black pepper to taste
  • 2 kaiser rolls
  • garlic-infused olive oil

Mix the balsamic vinegar, salt and pepper in a small bowl. On a large plate, turn the mushrooms capside down and pour the vinegar slowly into the webbed area. Let stand 30 minutes.


Add mushrooms to a medium grill, capside down, cooking 5-7 minutes. Slice rolls and brush with olive oil. Toast on the bun warming rack of the grill. Flip mushrooms and cook 5-7 minutes more.


Place mushrooms on the toasted bun and top with the grilled veggies. Serve hot.


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