Gardenburger Porta(/o)bella(/o) Patties

Remember that Gardenburger I had last Tuesday? It catalyzed not only the subsequent yam fries, but seems to have reversed my aversion to Gardenburgers.

Traditionally I like neither Gardenburgers nor portobella mushrooms, either as a sandwich or an entree, largely due to fourteen years of vegetarianism, which included the dark years when most tofu was only served in Chinese food restaurants and Starbucks didn't offer soy milk. Back in the day, vegetarians were stuck with the ubiquitous Gardenburger at every family BBQ, camp dinner, team function, and school lunch. Pretty much the only place you couldn't find a Gardenburger was at fast food joints on the way home from away games with high school sports teams, so you'd make do with a large milkshake and fries and remind yourself to bring an apple next time.

Times have changed, and I generally prefer to take advantage of the more exciting (and often more nutritious) options now available to the vegetarian crowd. However, portobellas (the spelling of which can't seem to be agreed upon -- variations include portobello, portabella, and portabello) are now treated as the "steak of the forest" (credit Ruth Ryus).

But for some reason as I was browsing through the grocery store these Gardenburger Portobella Burgers caught my eye, and when I got home from class this afternoon I knew exactly what I wanted. Layered with avocado, thick slices of tomato, spring mix, and mayo and mustard on whole grain bread, this managed to satisfy my lately insatiable appetite.

Next time, I'm using sriracha, kim chee, and alfalfa sprouts. Other good burger-topping combinations?