Best Portabella Mushroom Burger With Carmelized Onions Recipes

PORTOBELLO MUSHROOM BURGERS WITH QUICK CARAMELIZED ONIONS

Steps:

• Preheat the grill.
• Take a large ziploc, and place mushrooms in the bag, add the balsamic vinegar and 1 tablespoon of olive oil, and seal bag. Shake the bag until the mushrooms are coated in the vinegar and oil. Let sit for a few minutes while preparing the other ingredients.
• Heat a non stick pan over med-high heat add in the sliced onions and coconut palm sugar, toss to coat the onions with the sugar, then add in the baking soda and toss to coat again.
• Lower heat to medium, and cook the onions, stirring often until they are soft and browned, about 10 minutes.
• Remove mushrooms from ziploc and place on the heated grill, rounded side up. Let cook for 3-4 minutes.
• Meanwhile, slice tomato, cabbage, and wash lettuce, and prepare any other preferred garnishes.
• Turn mushrooms over so they are flat side up and top the inside of the mushrooms with the caramelized onions and bits of the cashew or goat cheese.
• Continue to cook for 3 more minutes then remove from grill.
• Using your favourite gluten-free buns assemble burgers starting with the dijon mustard, then top with the mushroom filled with onions and cheese, then top with the cabbage, tomato, lettuce, and th other half of the bun.
• Enjoy!

PORTABELLA MUSHROOM BURGER WITH CARMELIZED ONIONS

Steps:

• Combine the vinegar,olive oil,basil, oregano,and garlic together. Place mushroom caps smooth side up in a shallow baking dish. Pour marinade over the mushrooms and let stand at room temp. for 15 minutes, turning the mushrooms over 2 or 3 times. The idea is not to drown the mushrooms, only coating them with a thin marinade to add flavor. Do not put them in a zip lock, as they will get soggy. Just brushing the marinade will do.
• To caramelize the onions, take your very thin slices of onion and add them to a frying pan with olive oil. Heating the oil first till it is hot. Then add your pinch of brown sugar, and over a medium low heat, caramelize the onions until they are transparent. I also like to add just a touch of the marinade the mushrooms are marinating in.
• You can grill these mushroom caps (oil the grill first to prevent sticking) or broil them at the lowest position away from heat source. Cook them until the edges just start to brown up (about 3-5 minutes) and then turn them and cook an additional 3-5 minutes. If you broil them, pat them with paper toweling after you remove them form the oven, to prevent them from dripping.
• I like to place a nice slice of cheese on the bun. mozzarella or provolone add much flavor to this. Then place the hot mushroom on top of cheese slice on bun. Then a slice of tomato, a bit of lettuce if you like, your caramelized onions and the alioli. Enjoy!

CARAMELIZED ONION AND PORTOBELLO MUSHROOM BURGERS

Steps:

• In a food processor, add black beans, mushrooms, garlic, Worcestershire sauce, water, lemon juice, chia seeds, onion powder, black pepper, salt and harissa. Pulse until mixture is a thick paste; chunks are OK.
• In a large bowl, beat eggs; add mushroom and bean mixture. Then add breadcrumbs, cheese and caramelized onions. Mix well.
• In a large frying pan, heat olive oil over medium heat. Once oil starts to simmer, 1-2 minutes, use dampened hands (the mixture will stick to you if you don't) and scoop a ½cup of mixture into the palm of your hand. Gently shape into a burger, all the while pressing together. The mixture should hold a burger shape. If it doesn't, add a tablespoon more of breadcrumbs.
• Place in frying pan, and cook 3-5 minutes per side, or until they're golden brown and a crust has formed on each side.

GRILLED PORTOBELLO BURGER WITH ONION JAM

Steps:

• Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
• Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
• Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
• Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.