Portobello Mushroom Burgers
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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