Last Friday, the hubs and I had a double burger date with one my best friends. She is also pregnant too! So I’m looking forward to continuing to have these double dates with our babies! We both wanted burgers, and she lives in Ashburn so she suggested Burger 21, since I’ve never been there.
The place was pretty cool. It had its own shake bar, and a sauce station. Lots of different sauces, Cajun Mayo, Toasted Marshmallow (what?!), Thai Ketchup, Ranch…etc. Plus plenty of types of burgers to choose from, cow, chicken, seafood, turkey, veggie and hot dogs!
There’s also a selection of ways you can get your fries. I went for half and half. Over all I really liked the taste of the burgers and options of toppings and sides!
43800 Central Station Drive
Ashburn, VA 20147
Yes, I tried to make and eat a vegetarian burger. Yes it was good, but NO I WILL NOT CRAVE THIS. I love burgers. I love the beef, I love the bacon. This will never replace a juicy, bacon-y burger with crunchy tangy pickles and oodles of cheese. Nope, not for me. But some of you did ask how I did it (via my instagram) and I am happy to oblige!
Portobello Mushroom “Burgers”
6 portobello mushrom caps, stem removed
2 tbsp olive oil
Ground Black Pepper
Steak Seasoning (optional, your favorite kind will do)
Preheat the oven to 425F. In a roasting pan, toss the mushrooms, and olive oil with a little seasoning. Place is stem side down and add 3/4 cup of water. Cover pan loosely with foil. Bake for about 40 minutes, or until the mushrooms are tender.
Add it to a toasted bun with your favorite toppings and enjoy! You might wonder why I chose this way versus grilling. I feel like grilling it would make it lose its juiciness, and yeah it would have that charred taste you love from a burger, but its not the same kind of protein so it won’t work.