Grilled Portobello Burger with Onion Jam
Submitted by happyzhangbo
Grilled portobello burger with sticky red onion jam and horseradish yogurt cream. A savory vegetarian burger with deep wine-braised sweetness and a kick of heat from fresh horseradish.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
2 hrsThis is a vegetarian burger with real backbone. Meaty portobello caps get brushed with garlic-balsamic oil and charred on a hot grill pan until tender but still holding their shape. The umami from the mushrooms does the heavy work of replacing beef, and the grill char gives it that irreplaceable smoky edge.
The red onion jam is worth the 25 minutes it takes to cook down. Thinly sliced red onions wilt in olive oil with thyme, then simmer in red wine until absorbed, followed by honey and red wine vinegar that reduce into a glossy, jammy sweet-and-sour compote.
The horseradish yogurt cream is the final layer. Drained yogurt thickens like sour cream, then whisked with prepared horseradish gives you a sharp, creamy sauce that cuts through the onion sweetness and mushroom richness.
Pro Tips
- Drain the yogurt at least 60 minutes for proper thickness. Wet yogurt sauce slides off the burger.
- Cover the pan while cooking onions so they wilt evenly without browning too fast.
- Don’t stack raw portobellos in the marinade too long. Ten minutes is enough; they absorb oil fast and can turn greasy.
- Toast the buns well so they stand up to the juicy mushroom and wet jam without going soggy.
Variations
- Swap red wine for port, balsamic vinegar, or a dark beer in the onion jam.
- Add a slice of goat cheese, smoked mozzarella, or sharp cheddar under the mushroom.
- Use grilled eggplant slices or thick zucchini planks in place of portobellos.
Ingredients
Directions
Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes.
Discard the watery liquid.
Whisk the horseradish into the thickened yogurt.
Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat.
Add the onions, 1 thyme sprig, and season with salt and pepper, to taste.
Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking).
Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions.
Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
Preheat a stove top grill pan over medium-high heat.
Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl.
Strip and add the leaves from the remaining sprig of thyme.
Coat the mushroom caps all over with the flavored olive oil.
Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side.
Season with the salt and pepper.
Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.
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