This week's Culinary SOS comes to us from Stephanie Schultz in Playa del Rey:
My family and I just got back from a trip to Traverse City, Mich., where I had the absolute best veggie burger I've ever had. Is there any way you could coax North Peak Brewery Co. to give up its recipe for its Black Bean and Portobello Mushroom Burger?
This burger even had some non-vegetarians going for it. The restaurant sometimes serves it with provolone cheese and sliced avocado along with a dab of basil pesto aioli on toasted ciabatta rolls. Best part is, you can make them ahead of time and freeze until needed.
Enjoy, Stephanie! You can find the recipe here.
-- Noelle Carter
Photo: Bob Chamberlin / Los Angeles Times