Gourmet Cooking on a College Budget
Portobello Spinach Burgers on Homemade Buns with Pickled Eggplant
We have sound.
Tonight’s kitchen plan is simple, satisfying, and built entirely from scratch: spinach-stuffed portobello burgers on homemade buns, with a side of pickled eggplant. This is real food, made cheaply, without shortcuts, and without pretending that eating well has to be complicated.
Before anything else, we make the bread. Always make the bread first.
Homemade Sandwich Buns (No Stand Mixer Required)
This is a basic, flexible dough — closer to a pizza or baguette dough than a soft brioche. It’s sturdy, inexpensive, and perfect for sandwiches.
Ingredients
- 1 tablespoon active dry yeast
- 1 tablespoon cane sugar
- 1/2 to 3/4 cup warm water (bath temperature)
- 1/4 cup flour (for the starter)
- 1 1/2 teaspoons kosher salt
- Additional flour as needed
Method
- Activate the yeast
Mix yeast and sugar with warm water. Let it sit until foamy and fragrant. - Create the starter
Whisk in 1/4 cup flour and salt until smooth, pancake-like in texture. This step distributes ingredients evenly and reduces kneading later. - Build the dough
Gradually add flour until the dough comes together. If it feels dry, add a teaspoon of water. This dough does not require heavy kneading — gentle mixing is enough. - Rest and shape
Let the dough rest for about 10 minutes. Lightly flour your hands, divide into four portions, and shape into bun-sized rounds. - Rise briefly
Let the buns rest another 5 minutes, then gently flatten them into bun shapes. Lightly score the tops to help them rise evenly. - Bake
Bake at 375°F until lightly golden. They should be firm but not dry.
Spinach Preparation (Worth the Extra Time)
Spinach is one of the dirtiest greens you can buy. Washing it properly matters.
- Soak spinach in warm water with a tablespoon of vinegar to remove grit and reduce bacteria.
- Rinse thoroughly — once or twice more if needed.
- Drain well.
Removing stems by hand preserves flavor and nutrients and doubles as a quiet form of meditation.
Pickled Eggplant and Onions
This adds acidity and balance to the richness of the mushrooms and bread.
Ingredients
- Eggplant, diced
- Onion, thinly sliced
- Red wine vinegar
- Salt
- Black pepper
- Fresh thyme and rosemary
- Garlic, minced
Method
- Simmer onions gently in vinegar over low heat until softened and infused.
- In a hot pan, sauté onion and eggplant in olive oil with salt.
- Add vinegar, garlic, thyme, and rosemary.
- Let everything simmer until tender and glossy, absorbing the flavor.
Portobello Mushroom Burgers
Ingredients
- Large portobello caps
- Olive oil
- Salt and pepper
Cook mushrooms in a hot pan, covered, to allow steam to penetrate their thick centers. A splash of vinegar enhances depth and moisture.
Once cooked, remove mushrooms and use the same pan to sauté spinach quickly with garlic, salt, and pepper. The spinach should wilt but retain texture.
Assembly
- Place portobello cap on bun
- Top with sautéed spinach and garlic
- Add pickled onions
- Spoon pickled eggplant over the top
- Finish with crumbled feta cheese
- Add a thin slice of tomato, lightly salted
No heavy sauces needed. The balance is already there.
Final Plate
A homemade vegetarian sandwich built from basic ingredients:
- fresh bread
- properly cooked vegetables
- acidity, salt, fat, and texture
This is affordable, filling, and repeatable. It’s the kind of cooking skill that pays off for life.
Dinner finished. Dessert waiting from yesterday’s cookies. Movie on.
I’ll be back later.
