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Portobello Burgers

These burgers may be meat-free but they are so satisfying, no one will miss the meat.

6 portobello mushrooms, stems removed, gills intact, brushed free of dirt
2-3 tablespoons extra virgin olive oil or avocado oil
1 tablespoon balsamic vinegar
generous pinch crushed red pepper flakes
sea salt

caramelized onion topping
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
5-6 red onions, thin half moon slices
sea salt
mirin or white wine
generous pinch crushed red pepper flakes
juice of one half lemon
6 whole grain burger buns
Ketchup (optional)
Mustard (optional)
6 leaves fresh Romaine lettuce
1-2 ripe tomatoes, sliced into rings

Preheat the grill to hot or warm a lightly oiled grill pan over medium heat. Whisk together olive oil, vinegar red pepper flakes and a generous pinch of salt. Rub each mushroom thoroughly with the oil mixture and grill on both sides until tender and lightly browned, 5-6 minutes each side. Set aside.

Place a small amount of oil, garlic and onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt, a generous dash of mirin and red pepper flakes and saute for 3-4 minutes. Season lightly with salt and continue to cook, stirring frequently until the onions begin to caramelize, as long as 25 minutes. Remove from heat, stir in lemon juice and set aside to cool slightly before making the sandwiches.

To assemble the burgers, brush one side of each slice of the rolls lightly with oil and grill, oil-side down, until lightly browned, about 2 minutes. Lay the bread slices, grilled side up, on a dry work surface. Spread ketchup and mustard, if using on each cut side. Lay a lettuce leaf and tomato slice on six halves of the rolls. Lay a whole portobello mushroom on top of the lettuce. Mound caramelized onion topping on each mushroom and top with sprouts. Place tops of buns on top and serve.

Makes 6 burgers.


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