RECIPES: Recipe Details

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Panzanella Burger


1/2 medium sized loaf of stale french or italian white bakery bread.
Small bunch fresh basil leaves
4 celery stalks-including leaves if any
1 medium sized cucumber
4 medium ripe tomatoes
2 tablespoons red onion
Small bunch flat leaf parsley
1/4 cup plus 3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Salt to taste
Freshly cracked pepper to taste
1/4 cup extra virgin olive oil
6 large portabello mushroom caps
Salt to taste
Freshly cracked pepper to taste
6 large white pita pockets


To make panzanella salad:
In a large bowl, tear the bread into large chunks, cover with cold water and let the bread soak for about 30 seconds. Remove the bread and squeeze out excess water, bread should not be soggy. Tear approximately 15 basil leaves into small pieces. Chop the celery stalks coarsely. Peel the cucumber and chop it coarsely. Chop the tomatoes and onions coarsely. Take approximately 1 handful of the parsely remove stems and chop coarsely. Combine the bread,basil leaves, celery, cucumber, tomatoes, onions and parsely, set aside. In a small bowl, whisk the olive oil and vinegar together well and pour over bread mixture. Add salt and pepper to taste.
For the portabello mushrooms:
Remove stems from mushrooms and wipe any dirt away with a damp cloth. Brush each mushroom cap with olive oil on both side and sprinkle with salt and pepper. Grill the mushrooms over medium heat for approximately 3-6 minutes on each side (depending on cooking temperature), or until the mushrooms are tender and golden. When mushrooms are cooked remove from grill and place on a plate under a piece of foil to keep them warm. In the meantime take the pita pockets and grill them for about 1 minutes on each side to warm them through. To assemble burger, split open the pita pocket and place a mushroom cap inside. Then fill the mushroom cap with some of the bread mixture allowing it to flow over into the pita.
Eat and enjoy!