A delicious vegetarian burger that’s sure to please.

Makes 4 burgers

Ingredients:

• 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

Preparation:
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.

NUTRITION FACTS

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

Sugars: na

Protein: 14 G

Source: Compl