The Roasted Vegetable Burger from Black Angus Steakhouse features a hearty blend of charred bell peppers, zucchini, and portobello mushrooms, topped with melted Swiss cheese and fresh arugula, all nestled in a toasted brioche bun, delivering a flavorful and satisfying plant-based meal.
Equipments
- Grill or grill pan
- Chef’s knife
- Cutting board
- Mixing bowl
- Tongs
- Spatula
- Baking sheet (optional for toasting buns)
- Oven or toaster
- Plate (for assembly)
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 2 portobello mushroom caps
- 1 tablespoon olive oil
- Salt
- Black pepper
- 4 slices Swiss cheese
- 1 cup fresh arugula
- 4 brioche buns
Using fresh, firm bell peppers and portobello mushrooms ensures the best texture and flavor in your roasted vegetable burger. Lightly brushing the vegetables with olive oil before grilling helps achieve a perfect char and retains moisture. Season with salt and black pepper to enhance the natural taste of the vegetables without overpowering them. Toasting the brioche buns adds a subtle crunch and prevents sogginess when assembling your burger. Your homemade version of the Roasted Vegetable Burger from Black Angus Steakhouse can deliver the same satisfying, plant-based flavor as the original menu favorite.
Instructions
- Preheat grill or grill pan to medium-high heat.
- Slice red and yellow bell peppers into thick strips.
- Slice zucchini into 1/2-inch rounds.
- Remove stems and clean portobello mushroom caps.
- Place vegetables in mixing bowl.
- Drizzle vegetables with olive oil.
- Season vegetables with salt and black pepper.
- Toss vegetables to coat evenly.
- Place vegetables on grill using tongs.
- Grill bell peppers, zucchini, and mushrooms for 3-4 minutes per side, until charred and tender.
- Place Swiss cheese slices on mushroom caps in last minute of grilling to melt.
- Toast brioche buns in oven, toaster, or on grill (optional).
- Place grilled portobello with melted cheese on bottom half of each bun, using spatula.
- Layer grilled bell peppers and zucchini on top of mushrooms.
- Top with fresh arugula.
- Place top half of brioche bun over arugula.
- Serve assembled burgers on plate.
Substitution
The Roasted Vegetable Burger from Black Angus Steakhouse copycat menu highlights a rich medley of grilled bell peppers, zucchini, and portobello mushrooms with Swiss cheese and arugula on a brioche bun. You can substitute Swiss cheese with mozzarella or provolone if preferred, maintaining the creamy texture without altering flavor significantly. If brioche buns are unavailable, whole wheat or ciabatta buns provide a sturdy base while adding wholesome texture. For stovetop preparation, a grill pan effectively mimics outdoor grilling to achieve that charred vegetable flavor. Toasting buns on a baking sheet or in a toaster helps prevent sogginess, ensuring your burger holds together well during assembly.
Tips
Ensure all vegetables are cut into similar sizes to promote even grilling and prevent some pieces from overcooking while others remain underdone. Use tongs to turn the vegetables carefully to maintain their charred exterior without breaking them apart. Toasting the brioche buns lightly enhances texture and prevents sogginess when holding the juicy grilled vegetables. Remember to place the Swiss cheese on the portobello mushrooms in the last minute of grilling to ensure it melts perfectly without overcooking the mushrooms.
Nutritions
The Roasted Vegetable Burger provides a balanced source of nutrients with its medley of bell peppers, zucchini, and portobello mushrooms, all rich in dietary fiber, vitamins A and C, and antioxidants. Swiss cheese contributes protein and calcium, essential for bone health, while olive oil adds heart-healthy monounsaturated fats. The brioche bun supplies carbohydrates for energy, making the meal filling and satisfying. You can enjoy this plant-based burger as a nutritious option that supports overall wellness without sacrificing flavor.
Storage
Store leftover Roasted Vegetable Burgers in an airtight container in the refrigerator to maintain freshness and prevent sogginess. Separate the components if possible, keeping the grilled vegetables and arugula wrapped in paper towels to absorb excess moisture. Your buns stay best when stored separately at room temperature or lightly toasted before reheating for optimal texture.
Variation or Alternatives
You can swap the Swiss cheese for provolone or gouda to add a different creamy texture and flavor to your Roasted Vegetable Burger. Roasting the vegetables in the oven with a drizzle of balsamic vinegar before grilling intensifies their natural sweetness and adds a tangy twist. Instead of fresh arugula, try baby spinach or watercress for a variation in leafy greens that complements the smoky vegetables. For a gluten-free option, replace the brioche buns with sturdy lettuce wraps or gluten-free buns to suit your dietary needs.
Allergies
The Roasted Vegetable Burger contains common allergens such as dairy from Swiss cheese and gluten from the brioche buns, which may cause reactions in individuals with lactose intolerance or gluten sensitivity. The mushrooms and bell peppers can also trigger allergies in some people, especially those sensitive to nightshades or fungi. If you have specific food allergies, carefully review the ingredient list to ensure your safety while enjoying your meal.
Why this recipe?
The Roasted Vegetable Burger at Black Angus Steakhouse is popular for its perfectly grilled, seasoned vegetables that deliver a robust and smoky flavor. The combination of fresh ingredients, including tender roasted peppers, zucchini, and mushrooms, creates a satisfying and healthy alternative to traditional burgers. You will appreciate the unique blend of textures and tastes that make this dish both nutritious and indulgent. Recreating this burger at home allows you to enjoy a gourmet experience while customizing the flavors to your preference.