Portobello-Balsamic Burgers with Blue Cheese and Caramelized Onions

By Ira,

The Portobello mushrooms are marinated in balsamic vinegar, garlic, and fresh rosemary which makes them very delicious. After cooking them, they are topped with blue cheese and caramelized onions. I recommend you use fresh rosemary instead of the dried one for this meal. You can marinade the mushrooms in the morning, but you can also do that just before you cook dinner.

Serves 4 – Adapted from a recipe from Emeril Lagasse

Caramelized onions:

  • 1 teaspoon butter or olive oil
  • 1 large sweet onion, thinly sliced into rounds
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon fresh rosemary, minced
  • 1/2 teaspoon sugar
  • salt and pepper

Portobello mushroom burgers

  • 4 Portobello mushrooms
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves, chopped finely
  • 1 1/2 teaspoons fresh rosemary, minced
  • 1 teaspoon butter or olive oil
  • blue cheese crumbles or slices
  • salt and black pepper
  • 4 whole wheat burger rolls

Salad:

  • 1 bag of mixed greens
  • 1 avocado
  • lemon juice from 1/2 lemon
  • 1 tablespoon olive oil
  • salt

In a medium skillet over medium heat, add the butter or oil, then the onions, balsamic vinegar, salt and pepper, and rosemary.

Cook until the onions start to caramelize, about 10 to 15 minutes, stirring occasionally. Set them aside.

Meanwhile, cut the stalks off the mushrooms. Add them to a plate, caps side down, and divide the balsamic vinegar, garlic cloves, and rosemary equally among the 4 mushrooms. Set it aside until the onions finish cooking.

You can cook the mushrooms in the same skillet as the onions (2 at a time), or you can use a separate larger skillet (more washing up!). Add butter or oil to the skillet over medium heat, and add the mushrooms caps side down. Cook on one side for a few minutes, flip and cook the other side. Sprinkle with salt and pepper.

While the mushrooms are cooking, prepare the salad by mixing all the ingredients in a large bowl.

Cut the burger rolls and toast them slightly under the broiler. On each roll, add a portobello burger,

top it with the blue cheese,

then the caramelized onions. Serve it with the salad.

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