Portobello Mushroom Burgers With Quick Caramelized 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!

PORTOBELLO MUSHROOM BURGER WITH CARAMELIZED ONIONS

Steps:

• Combine the white wine, dijon mustard, pepper, and garlic in a bowl or pyrex large enough the fit all of the portobello mushrooms.
• Add the portobellos to the marinade and swish around to ensure they are evenly coated. At this point you can allow to marinate overnight or just rest for a few minutes depending on how much time you're working with.
• Meanwhile thinly slice the onions and bring a nonstick pan to medium heat with avocado oil. Add the onions and stir every so often, cooking until caramelized (around 30-40 minutes).
• Heat a large cast iron pan on medium-high heat with a bit of avocado oil and add the portobellos to the pan. Let cook for around 3-5 minutes on each side until golden.
• Add any leftover marinade to the pan and allow the mushrooms to keep cooking. After a minute or two add some more white wine or water to deglaze the pan. Cover and cook gill side down for 5 more minutes or until collapsed.
• To serve, toast your buns and add chipotle aioli to both sides. Top with the portobello mushroom, arugula, tomato, and caramelized onions. (If you want to simplify, you can skip the chipotle aioli and add dijon mustard to your buns).

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!

FRENCH ONION PORTOBELLO BURGERS

Steps:

• Preheat the broiler. Line a rimmed baking sheet with aluminum foil.
• Melt the butter in a medium skillet over medium-low heat. Add the sliced onions, 1 tablespoon fresh thyme or 1 1/2 teaspoons dried, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 15 minutes. If the skillet gets too brown, add 2 tablespoons water and scrape the brown bits from the bottom of the skillet with a wooden spoon; continue to cook until all the water has evaporated. Add 1 tablespoon of the Worcestershire and stir until completely absorbed, about 1 minute more.
• Meanwhile, place the muffins or buns on the prepared baking sheet and broil until toasted and browned along the edges, 1 to 2 minutes. Set aside for serving.
• Put the mushroom caps, gill-side up, on the same baking sheet. Broil until they release their juices and soften slightly, about 6 minutes. Flip the mushrooms, brush the tops with the oil and season with the garlic salt. Broil until lightly browned and the juices have cooked off, about 6 minutes more. Top each mushroom with 1/4 cup cheese, then return to the broiler until the cheese melts, 1 to 1 1/2 minutes.
• While the mushrooms are broiling, stir together the mayonnaise, garlic, remaining 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme and 1 teaspoon Worcestershire in a small bowl until smooth. Season with a pinch of kosher salt and pepper. Spread on the inside of the toasted muffin or bun tops. Place 1 portobello mushroom on each muffin or bun bottom. Layer with the caramelized onions and crispy fried onions, then close the burgers and serve.

ROASTED PORTOBELLO MUSHROOM CHEESEBURGERS WITH CARAMELIZED ONIONS AND PIMENTO AIOLI

Steps:

• For the burgers: In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)
• For the onions: In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.
• For the aioli: Combine all ingredients in a small bowl. Refrigerate until serving time.
• To finish the burgers: Preheat oven to 450 degrees F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly. Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.