There’s nothing like biting into a big, fat juicy burger. And just because it’s Meatless Monday, there’s no need to forgo a burger when the craving strikes. Substituting meaty portobello’s for beef can be more satisfying than you think. Give them a try.
These delicious burgers also make great sliders. Just use medium size mushrooms and slider rolls. Makes a great addition to you Superbowl spread!
Bello Burgers
4 large Portobello mushrooms
2 -3 tablespoons olive oil
1 tablespoon balsamic vinegar
1- 2 tablespoons chopped fresh thyme (or 1 teaspoon dried thyme)
2 – 3 large cloves garlic, minced
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 sandwich buns
Caramelized Onions (see below)
1/4 cup crumbled blue cheese
Combine olive oil, balsamic vinegar, thyme, garlic, salt and pepper. Rub olive oil mixture all over mushrooms. Marinate 2 hours to overnight. Grill, broil or roast mushrooms until tender.
Serve on buns, topped with caramelized onions and crumbled blue cheese.
(This recipe can easily work as vegan by omitting the blue cheese and using vegan buns.)
Caramelized Onions
1 very large sweet onion
2 tablespoons olive oil
½ teaspoon kosher salt
2 tablespoons olive oil
½ teaspoon kosher salt
1 tablespoons balsamic vinegar
1 teaspoon sugar
Cut onion into 1/4-inch thick slices. In 10-inch skillet over medium to medium low heat, in hot oil, cook onion and salt until very tender, about 20 minutes. Stir in vinegar and sugar; cook about 5 minutes until golden and caramelized.
