Portobello and Havarti Burgers with Caramelized Onions
Servings 4
Equipment
- Large skillet
Ingredients
Ingredients:
- 2 tbsp butter or olive oil divided
- 1 yellow onion sliced thinly
- Sea salt and fresh cracked pepper to taste
- 4 large portobello mushrooms stems removed and cleaned
- 4 slices of Havarti cheese
Mushroom Marinade:
- ¼ cup of balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp fresh basil leaves chopped finely
- 1 clove of garlic minced
- Sea salt and fresh cracked pepper to taste
Roasted Garlic Mayonnaise:
- 1 bulb of roasted garlic see recipe here
- 2 tbsp mayonnaise
- Sea salt and fresh cracked pepper to taste
Serving:
- 4 hamburger buns toasted
- Tomato slices
- Fresh basil leaves
Instructions
- Caramelize the onions by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and sauté until caramelized and tender–about 25-30 minutes, stirring frequently. Season the onions with sea salt to taste. Set aside when finished.
- Meanwhile, marinate the mushrooms in a large zip-lock bag for 15-20 minutes before cooking.
- Make the aioli while the onions are cooking, by combining the roasted garlic with mayonnaise, then season with sea salt and freshly cracked pepper, to taste; mix well and set aside to allow the flavors time to mingle
- Cook the portobellos by heating the remaining olive oil in the same large skillet over medium heat. Once the skillet is hot, place the mushrooms in, top side up. Cook for 4-5 minutes, then flip.
- Pile the caramelized onions onto the mushroom, then place the Havarti cheese and cook for an additional 3-4 minutes.
- Spread the garlic mayonnaise on each side of the toasted bun, add the mushroom, then top with tomato slices and basil. Enjoy!