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Burgers & Hot Dogs
Courtesy of Bull Outdoor Products
1 - 2 hours
20 - 60 minutes
Current rating: 0 (0 ratings)
1 T Olive oil
1/2 C Finely chopped red onion
2 cloves Garlic, minced
1 C Cooked lentils
1 can Less-sodium black beans, drained and rinsed
3 T Canned diced green chilies
1 t Chili powder
1/2 t Curry powder
1/2 t Ground cumin
1/3 C Cornmeal
1/2 C Panko bread crumbs
1 T Soy sauce
4 Burger-sized portabello mushrooms, stems and gills removed
Vegetable oil for grilling
4 Slices Smoked Gouda
1 or 2 wood grilling planks soaked in water for at least 1 hour; if over 1/2 inch thick, soak 2 hours
Heat the oil in a large skillet over medium-high heat.
Add the onions and sauté until onion has softened – about 4 to 5 minutes.
Add the garlic and sauté for 30 seconds more.
Add lentils, black beans, green chilies, chili powder, curry powder and cumin; sauté for 5 minutes until well combined and heated though.
Transfer to a large mixing bowl and let cool enough that you can put your hands in it.
Add the remaining ingredients and smoosh though your fingers and hands until well combined.
Press the mixture into the four mushroom caps and make level.
Toast the wood planks for about 1 minute on each side, this will help ease any warping.
Place the porto-burgers on the planks and close the grill cover.
Cook for 12 to 15 minutes.
Stay near and check from time to time to be sure the plank has not ignited.
Keep a squirt bottle of water on hand just in case.
Add a slice of Gouda and cover grill during last 2 minutes.
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