This is my daughter Hannah’s creation from her cook book The Good ‘Witch 🙂 It’s a super yummy veggie option at BBQs, and it’s a hit with a lot of people, not just vegetarians!

This particular version looks a bit too big to fit into my mouth, but I think it’s just showing off for the camera! In real life we’d squish it down a bit and perhaps only add one slice of tomato.

The Missed-Steak All-Veggie Burger

Makes 4 large sandwiches

INGREDIENTS

• Hummus, to taste, recipe below
• 4 large portobellos, black gills removed and tops wiped clean with damp paper towel
• 8 ¼” slices zucchini
• 1 red onion, cut into slices about ¼” thick
• 2 large bell peppers—choose your color!
• 1 large tomato, sliced
• olive oil
• salt and pepper
• 6 oz sprouts
• 4 ciabatta rolls or hamburger buns

DIRECTIONS

For Grilling

1. Place prepared portobellos in a large Ziploc bag with ¼ cup olive oil and salt and pepper. Toss to coat.  Let sit until ready to grill—approximately 20 minutes
2. Place prepared zucchini strips in a large Ziploc bag with ¼ cup olive oil and salt and pepper. Toss to coat.  Let sit until ready to grill—approximately 20 minutes
3. Place sliced red onions in a large Ziploc bag with ¼ cup olive oil and salt and pepper. Toss to coat.  Let sit until ready to grill—approximately 20 minutes
4. Set a grill to super hot. 
5. When ready, place bell pepper directly onto grill.  Char on all sides until pepper is blistered and black. 
6. Place charred peppers into a Ziploc bag and let sweat for 15 minutes. 
7. When cool, remove peppers from bag, and slice open and scrape out seeds. Using a sharp knife, scrape charred skin off of the bell peppers.  It’s quite alright if a little bit of charred skin remains. Cut peppers into 4-5″ (or bun sized) pieces.
8. Reduce grill to medium high heat. Add prepared mushrooms and zucchini to grill.  Grill veggies on each side about 4-5 minutes—until cooked through, softened, and juicy.  Remove from heat and set aside until ready to assemble.

To assemble sandwiches

1. Slice open ciabatta rolls, or the hamburger buns and brush with olive oil.  Season with salt.  Place oiled rolls cut side down on a hot grill.  Cook until bread it’s toasty and slightly charred.
2. Place toasted ciabatta on a large cutting board.  Spread both sides of the bread with hummus, to taste.
3. On the bottom half of ciabatta or roll lay a portobello mushroom.  Top with grilled zucchini, bell pepper, and a few onion rings
4. Add a fresh tomato slice and some sprouts.  Sprinkle lightly with salt and pepper, if desired. Close with the top half of ciabatta. 

HUMMUS

Makes approximately 2 cups

• 1 can garbanzo beans—drained, liquid reserved
• 4 garlic cloves, minced
• ½ cup Tahini
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• salt to taste
• paprika—optional

1. Drain the garbanzo beans, reserving the liquid.  Place drained garbanzo beans and ½ cup reserved garbanzo bean liquid, lemon juice and olive oil in a blender.  Process until smooth. 
2. Taste. Add more reserved liquid, lemon juice and salt as needed.

Enjoy! Thanks for stopping by Hannah’s kitchen today!