Portobello Veggie Burgers with Goat Cheese

Ready to fire up the grill one last time before summer bids us farewell? This week’s recipe is a showstopper: Portobello Veggie Burgers that are as satisfying as they are delicious.

INGREDIENTS
1 Red Onion (sliced)
1 Courgette (sliced into rounds)
1 Yellow Bell Pepper (sliced into strips)
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
340 grams Portobello Mushroom Caps
1 cup Lentils (cooked, drained and rinsed)
100 grams Goat Cheese (or feta)
1 cup Mixed Greens

DIRECTIONS
1. Preheat the grill to medium-high heat.

2. In a mixing bowl, combine red onion, courgette and yellow pepper. Drizzle with olive oil and season with sea salt and black pepper to taste. Toss well.

3. Transfer to a grilling basket and place on the grill. Grill for 15 minutes, or until slightly charred. Toss periodically.

4. Brush the insides of the portobello mushroom caps with olive oil. When there is about 5 minutes remaining for the vegetables, place the mushrooms caps face down on the grill and grill until slightly softened. Flip at the halfway point.

5. Remove grilled veggies and mushroom caps from the grill. Fill the inside of half the mushroom caps with grilled veggies. Top with lentils and mixed greens. Fill the other half of the portobello caps with goat cheese then place it on top to form the burger. Serve any leftover ingredients as a salad on the side. Enjoy!

NOTES
VEGAN
Skip the goat cheese and use pesto instead.
MEAT LOVER
Top the grilled vegetables with thinly sliced grilled steak, chicken or bacon.