I love portobello mushroom burgers! I’ve been perfecting my combination for years and here it is! Feel comfortable serving this to anyone meatie or meatless they will love it! : )
Makes 2 burgers
What you’ll need:
2 medium to large portobello mushrooms
2 hamburger buns
1 medium onion, halved and sliced
2 large handfuls of arugula
about 1 tbsp. pesto, homemade or store bought
about 2 tbsp. of mayo or veganaise
What you’ll do:
Pesto smear. Combine your pesto with the veganaise (or mayo) in a small bowl. Adjust the amounts till you have the ratio you’d like.
Caramelize the onion. Caramelization is the key to deliciously sweet onions! Place a small pad of butter with a quick drizzle of olive oil in a pan and let the butter melt on medium low to low. Add in the onions and toss to coat. Now let them sit. This will take about 15 minutes. Toss probably two to three times in this time period. You don’t want to touch them too much or they won’t cook right.
While the onions are doing there thing on the stove. Grill the mushrooms on an indoor grill or outdoor. They only need about 2-3 minutes on each side.
I also like my buns toasted, so I toss them open face down on the grill for a minute too.
Smear the creamy pesto on the top bun. For assembly, Bottom Bun. Mushroom. Onions. Arugula. Top Bun. Done. Serve immediately.