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Portobello Burger with Caramelized Red Onions

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"A far cry from the standard grilled-mushroom-cap-as-burger, these portobello patties get a further umami boost from garlic and steak sauce - a winning match for a flavorful topping of melted blue cheese and caramelized red onions."

List of Ingredients

For the Portobello Burgers:
◦  8 large portobello mushroom caps
◦  4 cloves garlic, minced
◦  3 Tbsp steak sauce, such as A1
◦  ¾ cup dried bread crumbs
◦  1 egg
◦  ½ tsp freshly ground black pepper

For the Caramelized Onions:
◦  3 Tbsp unsalted butter
◦  1 large red onion, thinly sliced
◦  2 Tbsp balsamic vinegar
◦  2 tsp dried thyme
◦  Kosher salt and freshly ground black pepper, to taste
◦  2 Tbsp olive oil
◦  ¼ pound blue cheese, crumbled
â—¦ 4 hamburger buns, split and toasted


Recipe

Make the portobello burgers: Place the mushroom caps in a bamboo steamer over simmering water, or over a steamer inserted in a 6-quart saucepan. Cover and steam until mushrooms are tender, about 7 minutes. Place cooked mushrooms in a food processor with garlic, steak sauce, bread crumbs, and egg and season with black pepper. Pulse just until mixture comes together, about 20 pulses or 30 seconds. Divide mixture into four patties about 4 inches wide by â…“ inch thick. Place on a plate and refrigerate for 20 minutes or until ready to use.

Make the caramelized onions: Melt butter in a 12-inch skillet over medium-high heat. Sauté onions until soft, about 8 minutes. Add vinegar, thyme, salt, and pepper and cook until onions are slightly caramelized, about 7 minutes more. Remove from the pan and reserve.

Wipe out skillet and heat olive oil over medium-high. Cook portobello burgers until toasted on each side and cooked through, about 6 minutes per side. Top each burger with blue cheese and continue to cook until just melted, about 2 minutes. Divide burgers among buns, top with onions, and serve.


Serves 4