A Portobello & P’tot Pairing
Vegetarian fare perfectly suited for a late lunch. Best enjoyed on a patio during a warm, breezy day in the company of a few good friends.
- Marinate portobello caps, per balsamic portobello burger recipe.
- While burgers are marinating, make black bean salad and let chill.
- Prepare p’tot wedges for cooking, and set aside.
- Adjust rack to top position and preheat oven to 435º F. Then warm up the grill for medium-high temperatures and oil the cooking grate.
- Whip up some spicy garlic aioli while your oven and grill come to temperature.
- Slice up your burger fixins.
- Toss your p’tot wedges in the oven.
- Wait 5–10 minutes, then grill your burgers. This should have your burgers finishing about 5 minutes before the p’tot wedges.
- Lightly toast 4 brioche buns before the grill cools down.
- While you wait for the p’tot wedges to finish cooking, make a few palomas. You can make about 4 in typical cocktail shaker, so make enough to share!
- Now’s probably a good time to remove the p’tots from the oven.
- Remove the salad from the fridge, and top with fresh cilantro.
- Assemble burgers and serve each with salad, p’tot wedges, and a gin cooler. Don’t forget the aioli for p’tot dipping!