Perfect Portobello Burger

This burger has it all: heartiness from the Portobello, smokiness from the paprika, sweet tanginess from the balsamic vinegar, and a rich lushness from the roasted red pepper. For an extra protein punch, spread garlic hummus on one side of the bun.

Course: Main Courses

Cuisine: American

Servings:

Cost: 10

Ingredients

3 garlic cloves, sliced along the length
1/4 tsp Salt
1/2 tsp Paprika can be substituted for smoked paprika
2 Whole wheat buns
2 Portobello Mushrooms de-stemmed
Malt or Balsamic Vinegar to taste
1 Red Pepper can be substituted for yellow or orange
1/4 Yellow Onion Optional

Instructions

Add about 1/4-inch of water to a sauté pan and bring it to just
above medium heat. Add the garlic, salt, and smoked paprika to the water and
stir. Add the portobello caps. Cook until the portobello is no longer raw on
either side. Replenish the water as necessary so that the portobello and garlic
are not left to cook in a dry pan. Once the portobello is cooked, allow the
water to evaporate from the pan.

Immediately remove it from the heat and stir the portobellos around so that they pick up the residual salt and smoked paprika on the bottom of the pan. Remove
everything from the pan as soon as possible and set the portobellos and garlic aside. Sprinkle or quickly dip the bottom buns in the malt vinegar. Add the portobellos, roasted red pepper halves, and lettuce to the buns and serve.

Over medium-high heat, sauté the sliced onion until it is golden brown and very
soft. If it starts to stick, add a very thin layer of water to the pan and
repeat until the onion has fully cooked and is thoroughly browned. Add the
onion to the burger once the portobellos are done. You can also toast the
buns either in the oven directly on the rack at 350 F for 2 to 3 minutes
or in a dry pan over medium heat for about 2 minutes.