A Great Burger

I wanted a burger. In the process of scouring my fridge for a burger I thought of the word and what it means in today's connotations. In reality, a burger has no taken on a completely different connotations. If there is no hamburger in it is just a sandwich, or can we accept that it could be a burger. Are we so pigeon holed into our language that we won't let the speakers morph and bend it? Of course not. So, when I looked on the counter I had a very odd concoction, and my mouth(like yours will be) began to water. The recipe that I give you here is a recipe I created at 1am out of desperation and cravings. i know I'm not the only one who has been there. I know a grand many people who succumbed to their late night craving by dipping a Hershey candy bar in a peanut butter jar. This dish seems to be a lot more acceptable, if not a masterpiece you'd expect to see in a restraunt.

Need:

Two portabello mushroom caps
Dijon Mustard (I prefer Grey Poupon)
Honey
Two burger buns
Leaf of cabbage
shredded swiss
olive oil (EVOO)

Start out by prteheating your over to 350 degrees. Place your mushroom caps in a glass dish with some olive oil in it. Bake them in the over for 10 minutes or until they are sizzling.

While they are in the oven, place 2 tablespoons of the dijon mustard on a plate. Add a good amount of honey to the mustard and mix well. Lather the entire mixture over the two buns.

Place the leaf of cabbage onto the "bottom" piece of the bun.

Once the caps begin to sizzle, fill one cap with as much swiss cheese as you can stuff in it. Place back in the over till the cheese is completely melted. This will mean you have to watch it constantly. When the cheese is completely melted, take the caps out of the oven. Place the empty cap over the filled cap.

Place the two caps on the bed of cabbage and then place the bun over the top of the mushroom.

Enjoy your Portabello burger.