Portobello Mushroom Burger

burger
vegetarian
mains

What you need

Portobellos

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dark soy sauce
  • 2 teaspoons coarsely ground black pepper + more to taste
  • 4 large portobello mushrooms, stems removed

Caramelized fennel and onion

  • 1 tablespoon extra virgin olive oil
  • 1 large red onion, sliced into thin crescents
  • 1/2 large fennel bulb, thinly sliced
  • 1/2 teaspoon unrefined sugar
  • 1/4 cup dry red wine
  • 1 tablespoon balsamic vinegar

Aioli

  • 1/2 cup mayonnaise
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon minced garlic
  • 1 tablespoon minced fresh oregano leaves
  • 2 tablespoons minced parsley leaves
  • 1 teaspoon finely minced lemon zest
  • 1 tablespoon extra virgin olive oil

Burgers

  • 4 rolls, halved lengthwise
  • Black pepper to taste
  • Cheese
  • Little Gem lettuce leaves

How it’s done

Portobellos

Preheat the oven to 180

Mix extra virgin olive oil, tamari and black pepper- rub onto mushroom caps

Place cap side down on a rimmed baking sheet and bake for about 15 minutes

Cool to room temperature; set aside.

Caramelized fennel and onion

Add oil, onions and fennel to pain on medium head

Cook until onions are soft, about 4-5 minutes.

Add the sugar and saute 1 minute

Add the red wine and balsamic, cover and simmer 10 minutes

Remove the lid and cook until most of the liquid evaporates

Remove from the heat and season to taste with salt and pepper

Aioli

Whisk together mayonnaise, mustard, garlic, oregano, parsley, lemon zest and olive oil

Refrigerate until ready to use

To serve

Slice the mushroom caps, arrange on baking tray and sprinkle with ground pepper.

Place 2 to 3 tablespoons of the caramelized onions on top.

Bake for 5 to 7 minutes.

Meanwhile, warm the rolls in the oven.

Assemble burger with aioli, mushroom, onion, cheese and salad