Portobello Mushroom Burgers

Portobello Mushroom Burgers

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Ingrediënten

Makes 6 servings / Prep: 20 min., Soak: 30 min., Grill: 10 min.

  • Mesquite wood chips
  • ⅓ cup olive oil
  • 1 tablespoon minced garlic
  • 1 medium-size red onion cut into 6 slices
  • 6 large portobello mushroom caps
  • 6 hamburger buns split
  • 1 cup light mayonnaise
  • ⅓ cup basil chopped fresh
  • 2 tablespoons Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 6 romaine lettuce leaves
  • 2 tomatoes cut into 6 slices each

Instructies

  • Soak wood chips in water at least 30 minutes; drain.
  • Prepare a charcoal fire on grill, and scatter wood chips over hot coals.
  • Whisk together oil and garlic; brush on both sides of onion and mushrooms.
  • Grill onion and mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until tender.
  • Grill bun halves, cut sides down, 2 minutes or until lightly browned.
  • Stir together mayonnaise and next 5 ingredients.
  • Layer bottom bun halves evenly with mayonnaise mixture, lettuce, onion, mushroom, and 2 tomato slices; top with remaining bun halves.
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