Basil Burgers and Carrot "Fries"

This was our first attempt at a cleaner burger....and very delicious, although more of a fork and knife kinda meal.

Basil Burgers

1 lb ground beef
2 TBS chopped basil
S&P
onion and garlic powders

4 Portobello mushroom caps, brushed with olive oil and seasoned with S&P (we used pretty large caps and found them to be too big, so either use smaller ones, or else perhaps just one.

Mix and form into 4 patties.  Grill burgers and portobellos to your liking.  Place burger between 2 mushroom caps.  We served ours with leftover tomato and onion salsa and fresh spinach.

For the Carrot "Fries"

1lb peeled carrots.
EVOO
S&P
Garlic and onion powders
1 TBS balsamic vinegar

Peel 1 lb carrots and toss with EVOO, S&P, and garlic and onion powders.  Roast in a shallow pan for 20 minutes and then drizzle balsamic vinegar over them.  Toss and roast for 3 minutes more.