Portobello Mushroom Burgers
It is a vegetarian burger, all the vegetables mix very well, tasty and healthy.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
mesquite wood chips
|
* |
| ⅓ | cup |
olive oil
|
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | medium |
purple onion
cut into 6 slices |
* |
| 6 | large |
mushrooms, portabello
caps |
*
|
| 6 | each |
hamburger buns
split |
*
|
| 1 | cup |
mayonnaise, light
|
*
|
| ⅓ | cup |
basil
chopped fresh |
*
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 6 | each |
romaine lettuce
leaves |
*
|
| 2 | each |
tomatoes
cut into 6 slices each |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
mesquite wood chips
|
* |
| 79 | ml |
olive oil
|
|
| 15 | ml |
garlic
minced |
|
| 1 | medium |
purple onion
cut into 6 slices |
* |
| 6 | large |
mushrooms, portabello
caps |
*
|
| 6 | each |
hamburger buns
split |
*
|
| 237 | ml |
mayonnaise, light
|
*
|
| 79 | ml |
basil
chopped fresh |
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 5 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 6 | each |
romaine lettuce
leaves |
*
|
| 2 | each |
tomatoes
cut into 6 slices each |
|
Directions
Soak wood chips in water at least 30 minutes; drain.
Prepare a charcoal fire on grill; 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 6 bottom bun halves evenly with lettuce, onion, mushroom, mayonnaise mixture, and 2 tomato slices; top with remaining bun halves.
