Grilled Portobello Burger With Onion Jam Recipes

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GRILLED PORTOBELLO BURGER



Grilled Portobello Burger image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 16m

Yield 7 servings

Number Of Ingredients 14

7 plum tomatoes, seeded and diced
1/2 cup diced red onion
2 red peppers, grilled, seeds removed
1 cup crumbled feta cheese
1 tablespoon red wine vinegar
1 tablespoon cracked black pepper, or to taste
1 1/2 tablespoons freshly chopped oregano leaves
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon salt, or to taste
1 tablespoon pepper, or to taste
7 portobello mushroom caps, stems and gills removed
7 sourdough rolls, split in 1/2
2 cups spring mix greens

Steps:

  • Preheat the grill 350 degrees F.
  • In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
  • In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
  • Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.

THE ULTIMATE GRILLED PORTOBELLO BURGER



The Ultimate Grilled Portobello Burger image

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Yield 2 burgers

Number Of Ingredients 12

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

Steps:

  • Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
  • Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
  • Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
  • Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.

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