Grilled Portobello Mushroom Burgers with Pickled Red Onions

Grilled Portobello Mushroom Burgers with Pickled Red Onions

When you're looking for a lighter burger but don't want to sacrifice taste, choose this Wisconsin smoked gouda and mushroom variety. You won't be disappointed.

servings
4

Ingredients



















Cooking Instructions

For quick pickled red onions:


1

Place onion slices in pint jar with lid. Set aside. Combine vinegar, sugar, sea salt, cumin seed, peppercorns and red pepper flakes in small saucepan over medium heat. When mixture starts to steam, stir to dissolve sugar and salt. Remove from heat and pour over onions. Set aside, uncovered. When onions are cool, place lid on jar to seal and refrigerate at least 45 minutes or, preferably, overnight.


For burgers:


1

Make a marinade by combining shallots and rice wine vinegar in small bowl. Whisk in olive oil, 1/2 teaspoon sea salt, black pepper and red pepper flakes. Set aside.


2

Carefully remove and discard stems from mushrooms and place caps on deep-sided tray. Brush mushrooms completely with marinade and sprinkle tops with 1/4 teaspoon sea salt. Set aside to marinate 30 minutes.


3

Prepare charcoal grill or grill pan. When coals are hot but not flaming, place portobellos on grill stem-side-down. Grill 3 to 4 minutes, flip and grill additional 3 to 4 minutes. Flip so mushrooms are stem-side-down again. Top each mushroom with 2 slices of gouda. Cover grill for 1 to 2 minutes, or until cheese is melted. Remove from heat. Place buns on grill to toast lightly (1 to 2 minutes).


4

Place grilled portobellos on toasted buns. Garnish with quick-pickled red onions and condiments of your choice.


Ingredients



















Cooking Instructions

For quick pickled red onions:


1

Place onion slices in pint jar with lid. Set aside. Combine vinegar, sugar, sea salt, cumin seed, peppercorns and red pepper flakes in small saucepan over medium heat. When mixture starts to steam, stir to dissolve sugar and salt. Remove from heat and pour over onions. Set aside, uncovered. When onions are cool, place lid on jar to seal and refrigerate at least 45 minutes or, preferably, overnight.


For burgers:


1

Make a marinade by combining shallots and rice wine vinegar in small bowl. Whisk in olive oil, 1/2 teaspoon sea salt, black pepper and red pepper flakes. Set aside.


2

Carefully remove and discard stems from mushrooms and place caps on deep-sided tray. Brush mushrooms completely with marinade and sprinkle tops with 1/4 teaspoon sea salt. Set aside to marinate 30 minutes.


3

Prepare charcoal grill or grill pan. When coals are hot but not flaming, place portobellos on grill stem-side-down. Grill 3 to 4 minutes, flip and grill additional 3 to 4 minutes. Flip so mushrooms are stem-side-down again. Top each mushroom with 2 slices of gouda. Cover grill for 1 to 2 minutes, or until cheese is melted. Remove from heat. Place buns on grill to toast lightly (1 to 2 minutes).


4

Place grilled portobellos on toasted buns. Garnish with quick-pickled red onions and condiments of your choice.


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