Grilled Mushroom Burger with White-Bean Puree

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.
To clean mushroom caps, wipe with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.
Servings 4
- Amount Per Serving
- Calories 327
- % Daily Value *
- Total Fat 14g22%
- Cholesterol 15mg5%
- Sodium 358mg15%
- Total Carbohydrate 40g14%
- Dietary Fiber 7g29%
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
Directions
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.
To clean mushroom caps, wipe with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.