Slow Cooker Mushroom Burger
In April we made a trip over to Hawaii to see the kids. As always, a trip to the Islands is such a treat and this time it was even more so because we went to see our Grandchild! Let me introduce you to Baby Juna!
I think I was in my happy place right here. At just 10 weeks old Juna is a happy little baby and just starting to develop her fun personality. Here she was sleeping in my lap and I was loving every minute of it! I was lucky enough to be her first babysitter when Dan & Melissa went out to do some grocery shopping….and boy did I have fun!
This is my favorite picture I took. Our Granddog Ingrid is very concerned when Mommy left and had to make sure I did everything just right! It was a precious moment.
And there were a few more fun ones…. I mean Juna was born in Hawaii so she obviously needs a hula skirt…right? My friend Gina made this for her and I thought it turned out super cute!!! Dan and I decided Juna should call us Grandma & Grandpa Tutu. (Tutu is Hawaiian for Grandma/Grandpa.) Ok….am I being the doting Grandmother? 😀 Needless to say, Juna has our hearts!
I did promise you a recipe today and that recipe is for a Slow Cooker Mushroom Burger. This burger was inspired by our visit to Hawaii. When we are there, we stay in Waimanalo which is on the eastern side of Oahu. It’s the most picturesque beach I’ve ever seen.
Miles of gorgeous beach. We usually have the beach to ourselves! Absolutely breathtaking beauty!
In the city of Waimanalo there is a tiny little five star vegan restaurant where we discovered the most amazing food! ‘Ai Love Nalo keeps sparse hours and doesn’t even have a telephone, but they have a line out the door and the food was spectacular. We enjoyed a couple of meals there and my personal favorite was the Mushroom Burger – hands down the most fantastic burger (beef, chicken or vegan) that I’ve ever eaten and I’ve done my best since we came home to replicate that burger!
And I might add…I’ve came pretty close! This burger is slow cooked with mushrooms, red onions and bell peppers. I’ve tried making my own bbq sauce and also using my favorite store bought sauce and you know what? Either way it’s equally as delicious so why not make it easy on yourself and just use store bought? These ingredients are tossed into your slow cooker and while the cooker is doing it’s thing, just make some coleslaw and toast your burger buns. That’s it!
As you can see it’s not complicated in the list – clean the mushrooms, put them in the slow cooker along with the peppers and onions and top with bbq sauce. Toast the burger buns because this is an oozy-gooey burger and toasting the bun keeps it from getting soggy.
Now that burger we had at ‘Ai Love Nalo was pretty fabulous and I have to say, I’ve worked to make this recipe comparable and my hubby says I’ve achieved it!
When you assemble the burger, place the portobello on the bun first stem side up. Placing it with the stem side up creates a natural bowl for the sliced mushrooms, peppers and onions and keeps them from sliding off – then top it off with a big dollop of cole slaw!
Portobello mushrooms give it that big steak flavor and making it in your slow cooker is super easy! You have to give this amazing burger a try and please let me know what you think!
Slow Cooker Mushroom Burger
The easiest and most delicious burger you'll ever try - this was inspired by our visit to Waimanalo and dining at 'Ai Love Nalo restaurant!
- 2 portobello mushrooms
- 1 16 oz package pre-sliced mushroom
- 1 red bell pepper
- 1/2 red onion
- 1/2 cup bbq sauce - use your favorite
- 1 teaspoon salt
- 1/2 teaspoon pepper
- healthy pinch red pepper flakes
- 1/2 head cabbage
- 2 carrots
- 1/2 red onion
- 1/2 cup mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Clean the portobello mushrooms, remove the stem & fins, place in the slow cooker. Top with the pre-sliced mushrooms.
- Slice the bell pepper, remove the seeds and slice into strips. Remove the outer peel from the onion and slice into strips. Place into the slow cooker with the mushrooms.
- Season the vegetables with salt, pepper & red pepper flakes, top with bbq sauce. Put the lid on the slow cooker & cook on high for 4 hours or low for 6.
- While the meal is cooking, make the cole slow. Thinly slice the cabbage, clean & shred the carrots (I use a box grater.), thinly slice the onions, place in a large bowl.
- Mix the coleslaw dressing together - it will be quite thick, but that's how you want it. Mix the dressing with the vegetables, refrigerate until ready to use.
- Toast the burger buns.