Ingredients

For ketchup, blend together:

2 tablespoons hoisin sauce
½ tablespoon ketchup
¾ teaspoon soy sauce
scant tablespoon sherry
¾ teaspoon rice vinegar

1. Mix all the ingredients together in a small bowl and set aside.

For slaw:

2 cups shredded napa cabbage
½ cup shredded carrot
¼ cup shredded radish
1 ½ tablespoons chopped chives

1. Toss together in a large bowl to blend.  Make the dressing.

For dressing:

¼ cup buttermilk
1 tablespoon mayo (regular or reduced fat)
1 tablespoon rice vinegar
½ teaspoon honey
1 teaspoon sriracha sauce, or to taste

1. Blend ingredients together in a small bowl or measuring cup.  
2. Pour over slaw as necessary to coat and bind together without over-dressing.

Chill until ready to use.

For “burgers”:

2 large Portobello mushrooms, cleaned, stems trimmed
1 to 2 tablespoons grape seed, canola, or vegetable oil
salt, pepper
2 whole wheat or multigrain buns

Directions

1. Brush the mushroom caps on both sides with a small amount of the oil.  Grind some pepper on the mushroom tops.  Let these sit for a minute while you heat a heavy skillet (or grill pan). 
2. Add a couple of teaspoons of oil to the pan and heat well.  The pan should just be glazed with the oil, enough to prevent sticking. When the pan is hot, place mushrooms top side down in the hot pan.  Sear until browned on one side, turn to cook the other.
3. Cook until mushroom softens a bit and heats through.  The finished mushroom should have a little give to it without being too soft or mushy.

Remove from heat and salt lightly if desired.

To assemble: 

Place buns on plates.  Divide ketchup between the bottoms halves of the buns, and place the mushroom on top of it, with the underneath side facing up like a cup.  Top this cavity with some of the prepared slaw and serve immediately.

Recipe courtesy of Jane Ward, www.foodandfiction.com, 2012.

By the time January 2 arrives, we’ve all had one too many cups of eggnog and helpings of turkey gravy and, sure enough, clothes don’t fit like they did in the days leading up to Thanksgiving.  Gym owners will tell you that memberships skyrocket in January, their gyms full of people newly dedicated to shedding a few extra pounds or to helping their arteries get back to normal by amping up the cardiovascular exercise.

If this sounds like you, you can assist your efforts to get back on a healthy track by making a few menu changes as well.  Instead of reaching for that favorite burger and fries, switch to a grilled Portobello mushroom burger topped with a generous helping of spicy slaw.  No, it’s not the same as a beef patty, but a Portobello mushroom makes a pretty satisfying “burger” nonetheless. Giant, meaty-textured Portobellos make the perfect no-fat but all-flavor substitute for a hamburger. 

Grill these mushrooms to a nice color and pliable texture, complement the barbecue profile with a smoky-sweet hoisin ketchup and fresh, crunchy Napa cabbage slaw, serve all this flavor on top of a hearty whole grain bun.  As you work on getting back to healthier eating after the holidays, swap the fatty flavors for punchier, spicier ones.  Swap the meat for meatless, if only once a week.  I guarantee it can be a tasty change to make.

This video was filmed in the Doyon's Kitchen & Appliance Showroom at the Doyon's location in Gloucester, MA. You can obtain more information at their web site; www.doyonsappliance.com

I am doing a lighter version of a hamburger today. There's a trend going around called meatless Mondays. It's a tradition that people are trying to start incorporating more vegetarian menus into their weekly meals. So even if you aren't a vegetarian, you could adopt to meatless Monday. It's a nice lighter, healthier way of cooking, especially after the holidays when you've eaten a lot of heavy roasts and a lot of heavy desserts and lots of fat.

It's a portabella mushroom burger topped with a Korean style barbecue, hoisin barbecue sauce and also Napa cabbage slaw. So we're going to grill the portabella mushrooms. And you can do these if you have an outdoor grill, gas grill in the winter time. You can do them out there on that if you're doing more than two, whatever you like.

But a nice hot steel pan will work just fine, too. And a portabella mushroom is one of these large brown mushrooms. And if you go to the market and you see the little brown button mushrooms or they're sometimes called crimini mushrooms, and they're also called baby bellas, it's because they're the immature version of the portabella. The portabella is the mature brown button mushrooms.

It gets very large. And it's a nice substitute for meat, because it's got a lot of substance to it. It has a great flavor. It comes to the stem like this. And before we do them for the burger, we're just going to remove the stem.

You just need to stick your knife in there and pull that out. And then it's done. So just give them a good cleaning, and you're ready to go. So we're going to do two today. These two I've already cleaned and prepared.

I'll put a little oil on the pan first. It's nice and hot. And then we're going to put a little oil on both sides of the mushroom. Just brush it on. And a nice hot pan will keep it from sticking, but you just want to make sure.

This is a light oil. This is a grapeseed oil, which is a very healthy oil for you, like a canola oil would be or an olive oil. But this has got a nice like flavor to it. You don't want mess with the flavors of the spices in your slaw and the spices in the rest of your burger.

So we're just going to use a real light flavored oil. Going to put them top side down and just what those cook for a minute. While those are top side down, put a little pepper on one side and on the other. And we'll let that grill.

So we've got our portabello mushroom caps going. And they've been cooking down on the top side for a few minutes. And we're going to check them. And they're getting nicely browned on the top, so I'm going to flip them.

We're trying to get them brown, but we're also trying to get them to soften up a little bit. And it'll take awhile, because they're big. There's the other one, and that looks good, too.

So let them cook on the other side for a bit. And as it does this, it's letting off some moisture. And that's good. That's going to help soften it up a little bit.

When you're cooking mushrooms, something I found really helpful, especially if you want to get that nice color on them, is don't salt them until the very end. If you salt them now, it's going to draw out a lot of the moisture and you're going to end up stewing them instead of searing them. So we're just going to let those sit for another few minutes in the hot pan and get the other side cooking.

They've been grilling for about five minutes on each side. They have a little give to them. You want them to still have some texture but have a little bit of softness-- beautifully golden brown on the back side and on the top. I will turn the heat off under those.

You want to serve them fairly quickly. So we're going to start to assemble the burgers. What I've got here is a hoisin barbecue marinade ketchup type of thing. And it is made with hoisin sauce and a little bit of ketchup, a little rice wine vinegar, a little soy sauce. And we're just going to divide this.

And if you're trying to lighten up your cooking, you want some things with a lot of flavor. And ketchup will be really flavorful, and people like it on their burgers. Sometimes it has the high fructose corn syrup in it, so you want to watch your labels. There are a couple of brands, maybe one or two brands that don't have that in there.

And if that's a concern for you, make sure you're checking your labels. But it's only about a teaspoon and a half in here, so even if it is, it's not that bad. And then we're going to take our mushroom and put that on top. We're going to put it bottom side up.

There's a reason for that. We're going to top this with a spicy slaw. It's going to be a nice messy burger, too, I guarantee. This is nice for the winter when you don't have fresh tomatoes that you can put on your hamburger-- winter time alternative with your root vegetables and the cabbage.

I'm going to give one of these a taste. This is a nice whole wheat bun, too. You don't have to use it, but it really adds nice texture. Really, when you cut into it, it's no different than cutting into a hamburger. I promise you won't notice that you're eating vegetables. Give it a taste.

It's messy. The hoisin sauce is so smoky, a little bit of sweetness. And the mushroom is really meaty. I wouldn't miss a hamburger at all if I had that. And the slaw itself just adds a nice crunch and a cool finish to the whole hamburger. And it's delicious.

Grilled Portabella Burger
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