roburado
New member
De Bebe and I decided to make some burgers this evening. We don't really eat bread in this household. So, we did them on some meaty portobello mushrooms.
We started with roasting some tomatoes on the MAK as we were getting the grill up to temperature.
While those were on the grill, we got the portobellos seasoned with some olive oil, salt, pepper, a tiny bit of Desert Gold. We did olive oil and Desert Gold on some onions, which we packed in foil.
We put the onion pack on direct heat on the grill grates. Then, we moved them over as we got the grill temp up to about 400F--just because I couldn't wait any longer. I put the burgers on the grill grates.
After the burgers were mostly done, the portobellos went onto the grill grates. One burger was a bit bigger than the rest. So it stayed on the grates a bit longer. The others went to the indirect side.
A bit of cheese melting while De Bebe finished the portobellos.
We started to pull things off the grill. First the onions.
We started with roasting some tomatoes on the MAK as we were getting the grill up to temperature.
While those were on the grill, we got the portobellos seasoned with some olive oil, salt, pepper, a tiny bit of Desert Gold. We did olive oil and Desert Gold on some onions, which we packed in foil.
We put the onion pack on direct heat on the grill grates. Then, we moved them over as we got the grill temp up to about 400F--just because I couldn't wait any longer. I put the burgers on the grill grates.
After the burgers were mostly done, the portobellos went onto the grill grates. One burger was a bit bigger than the rest. So it stayed on the grates a bit longer. The others went to the indirect side.
A bit of cheese melting while De Bebe finished the portobellos.
We started to pull things off the grill. First the onions.