Backpacker Magazine – August 2008

Trail Recipes: Portable Pub Grub

We'll show you how to adapt you favorite bar food for the trail: Mushroom-Asiago Veggie Burgers, Spicy Sweet Potato Fries, Hot Spinach & Artichoke Dip, and Toasted Tortilla Chips.

by: Joann Winberg

 

 

There's a good reason salt-depleted backpackers crave chips and burgers after a hard trip. But there's no need to wait until you hit the pub on the way home to replenish what you've lost through sweaty hiking. Here's how to dine from the bar menu before you've even left the backcountry.

Mushroom-Asiago Veggie Burgers

1 cup Nature's Burger veggie burger mix (6 oz.)
1 cup boiling water
2 large cremini mushrooms
1/2 cup grated Asiago cheese
Olive oil (optional)
4 large burger buns
Condiments, such as mayo, ketchup, mustard, lettuce, onion, and tomato

At Home
Pack buns in your cook pot or a smash-proof plastic container. Do not dice or wash mushrooms, as this can accelerate spoilage.

In Camp
Place burger mix in a heat-safe bowl. Add boiling water, stir and let stand for 10-15 minutes or until mixture is cooled and set. Dice mushrooms and work into mix along with cheese. Form into four patties. Pan-fry in a non-stick skillet (with olive oil, if using). Fry each side until browned and burger is cooked through. Add bun and fixings. Serves 4.

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