I’m a firm believer that my weekend just isn’t complete without a visit to one of the many farmers markets here in Little Rock. Often times, coming across all these fresh, locally-grown ingredients is all the inspiration I need to create a satisfying dish once I get home.
Truth be told, my recent visit to the Bernice Garden Farmers Market proved to be underwhelming, due in large part to an overall lack of produce selection. A little disappointed, I decided to wander over to the Kent Walker Artisan Cheese table, plunk down $10, and see what I could do with a small wedge of his goats milk gouda. I’ve always enjoyed the Kent Walker products, and what’s not to like about a local gouda “cave aged for at least 60 days?”
After several unsuccessful internet recipe searches based primarily around mac and cheese dishes, I decided to close up shop and collect my thoughts. Was I overthinking things?
Then it came to me … keep it simple, just make a great burger and top it with some of this fine cheese. Five minutes later, I found a great Portobello mushroom burger recipe.
I love how the recipe’s marinade is only comprised of six ingredients – many, if not all of which, are already lying around a well-equipped kitchen. Another bonus is the mushroom caps only need to marinate for two hours, as opposed to many much lengthier meat marinade recipes which sometimes require overnight prepping.
The grilling takes a few minutes per side, and once topped with the usual fixings like lettuce, tomatoes, and, of course, the melted gouda cheese, you’re left with a dynamite and fairly healthy burger.
And the best part?
Because it’s a vegetable marinade, you can take some of the reserve mixture, combine it with mayo, and create a delicious flavored mayonnaise for the burger. The earthy gouda is a wonderful complement to the meaty Portobello, and the tangy flavors of the mustard and balsamic vinegar meld nicely with the other ingredients.
Try it out for yourself and let us know how it goes!