A delicious vegetarian burger that’s sure to please.
Makes 4 burgers
- 2 large garlic cloves, minced
- 2 tablespoons chopped fresh thyme
- 1 cup cooked or canned cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 8 large portobello mushroom caps (about 1 pound), stems trimmed
- 4 teaspoons balsamic vinegar
- 2 large red onions(about 1 pound), peeled and cut into thin rings
- 4 whole-grain hamburger buns
- 2 ounces smoked cheddar cheese, thinly sliced into 4 equal portions
- 1/2 small bunch arugula (about 2 1/2 ounces), rinsed well and dried
- Olive-oil cooking spray, for onions
Heat grill or grill pan over medium heat.
In a food processor or blender, combine 1/4 of garlic (about 1/2 teaspoon), 1 tablespoon thyme, beans and 1 teaspoon oil: process to form a smooth and spreadable paste. If mixture it too thick, add 1 teaspoon water. Season with pepper and pulse to combine. Set aside.
Combine remaining garlic, tablespoon thyme, and oil on a plate or baking pan. Gently toss musroom caps in the mixture. Season with pepper and drizzle with vinegar. Lightly coat onion slices with cooking spray; grill until lightly charred on both sides. Transfer onions to a clean plate; keep warm.
Grill mushrooms stem side up until browned and juices have begun to collect in centers, about 5 minutes. Flip mushrooms, and continue cooking until center is tender, about 4 minutes more.
Split hamburger buns in half and place cut side down on grill; cook until warm and toasted. Spread 1/4 cup puree on bottom half of each bun, top with two grilled musroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.
Notes: To clean mushroom caps, wipe with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.
Amount Per Serving
Cals: 327 From Fat: na
Total Fat: 14 G
Cholesterol: 15 MG
Sodium: 358 MG
Total Carb: 40 G
Dietary Fiber: 7 G
Protein: 14 G