Portobello Burgers

Name: Portobello Burgers with Avocado, Caramelized Onions, and Spicy Mayo
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 jar Mayonnaise; 1 unit Roma Tomato; 1 unit Yellow Onion; 2 teaspoon Hot Sauce; 2 teaspoon Olive Oil; unit Salt; unit Pepper; 8 ounce Portobello Mushrooms; 2 tablespoon Balsamic Vinegar; 2 bun Potato Buns; 1 unit Avocado; 2 ounce Arugula

with Avocado, Caramelized Onions, and Spicy Mayo

Recipe Development TeamPublished on May 16, 2016

3.4

(822 customers rated)

Get Free Steak + 10 Free Meals

Juicy portobellos are so hearty, they make the perfect vegetarian “burger”. Seared and finished with balsamic vinegar, these portobellos are served with caramelized onions, mashed avocado, and our favorite condiment: spicy mayo. A side salad rounds out this hearty summer meal.

Tags:

Spicy

•Veggie

Allergens:

Eggs

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 jar

Mayonnaise

(Contains: Eggs)

1 unit

Roma Tomato

1 unit

Yellow Onion

2 teaspoon

Hot Sauce

8 ounce

Portobello Mushrooms

2 tablespoon

Balsamic Vinegar

2 bun

Potato Buns

(Contains: Eggs, Milk, Soy, Wheat)

1 unit

Avocado

2 ounce

Arugula

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories542 kcal

Energy (kJ)2267.7 kJ

Fat34 g

Saturated Fat4 g

Carbohydrate53 g

Sugar13 g

Dietary Fiber9 g

Protein10 g

Sodium342 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pan

•Bowl

Instructions

Wash and dry all produce. Peel the onion, then slice end-to-end into thin rings. Separate the rings. Thinly slice the tomato into rounds. In a small bowl, combine the mayonnaise and as much hot sauce as you like.

Heat a drizzle of olive oil in a large pan over medium heat. Add the onions and cook, tossing for 4-5 minutes, until softened and slightly golden. Season with salt and pepper. Remove from the pan and set aside.

Heat the same pan over medium heat. Rub the Portobello caps on each side with olive oil and season with salt and pepper. Add them to the pan and cook for 4-5 minutes per side, until very soft. Add 1 ½ Tablespoons balsamic vinegar to the pan (reserving the rest for the salad) for another minute, until the vinegar reduces by half. After tossing the Portobellos in the balsamic glaze, remove from the pan and set aside.

Toast the buns: Split the buns. Clean out the same pan and heat over medium-high. Add the buns to the pan cut-side down and toast for 3-4 minutes, until golden brown.

Halve, pit, and scoop the avocado flesh into a small bowl; mash with a fork and season to taste with salt and pepper.

Finish and serve: In a medium bowl, toss the arugula with a drizzle of olive oil, the remaining balsamic vinegar, and pinch of salt and pepper. Spread the buns with the spicy mayo and top with the Portobello caps, tomato rounds, onions, and mashed avocado. Serve the arugula salad to the side and enjoy!