New Year’s Eve Mini Portobello Burgers

What a year it’s been and a New Year’s Eve bash is the perfect way to celebrate past triumphs and new expectations.  As the new set of New Year’s resolutions are mulled over and weighed, we thought we could get things started with a healthier finger food favorite - New Year’s Eve Mini Portobello Burgers. With succulent texture, color, and flavor, these vegetarian delights are a delicious late-night treat that doesn't weigh you down or cause sluggishness when you're supposed to be getting your groove on.  Topped with Swiss cheese and garnished with grilled eggplant, squash, and zucchini, these mini-burgers are robust and filling.

Simple to prepare, begin by trimming the stems from the mushrooms and slicing the vegetables for grilling.  Brush with canola oil, season with sea salt and grill the veggies over medium-high heat until beautifully charred.  To finish, prepare the grill for indirect heat by turning off all the burners save one, layer the burgers in a baking pan with the Swiss cheese on top, roast in baking pan for another minute for the cheese to melt, top with bun and sesame seeds, and then serve hot.  Earthy, salty, and moist, these mini-burgers are a perfect size and resonate with fresh aromatics and New Year wisdom.  We at Summerset celebrate with you and yours with wide-eyed wonder, expectancy, and grilling enthusiasm for all that’s ahead in 2020 – happy New Year!

Makes 12 mini-burgers

Mini Portobello Burgers Ingredients

  • 12 medium portobello mushrooms
  • 2 small Italian eggplants
  • 2 yellow squash
  • 2 zucchini
  • 1/2 tsp. Sea Salt
  • 12 mini brioche buns or dinner rolls
  • 1 1/2 tsp. sesame oil
  • 1/2 tsp. sesame seeds
  • 9 oz. Swiss cheese

Mini Portobello Burgers Directions

  1. Heat grill to medium-high heat.
  2. Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. (Brush with oil as needed to prevent sticking.)
  3. Transfer to a baking pan. Turn down the grill to low by turning off all burners, but one. Place the baking pan over the unlit side for indirect heat.
  4. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and roast until cheese melts, about 1 minute. Top with remaining seeded bun tops and serve hot.

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