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Ingredients
- FOR THE PORTOBELLO BURGERS
- 8 large portobello mushroom caps
- 4 cloves garlic, minced
- 3 tbsp. steak sauce, like A1
- 3/4 cup breadcrumbs
- 1 egg
- 1/2 tsp. fresh-ground black pepper
- FOR THE ONIONS
- 3 tbsp. butter
- 1 large red onion, thinly sliced
- 2 tbsp. balsamic vinegar
- 2 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 4 oz. blue cheese, crumbled
- 4 sesame seeded hamburger buns, split and toasted
Preparation
Step 1
1. Make the portobello burgers: place mushroom caps in a bamboo steamer over simmering water, or over a steamer insert 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 6 oz. patties, 4" wide by ⅓ " thick. Place on a plate and refrigerate for 20 minutes or until ready to use.
2. Make the onions: Heat butter in a 12" skillet over medium-high heat. Sauté onion 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.
3. Wipe out skillet and heat olive oil over medium-high. Cook portobello burgers, until toasted on each side and cooked through, about 12 minutes (6 minutes per side). Top each burger with 1 oz. cheese and continue to cook until just melted, about 2 minutes. Divide cheese-topped burgers between toasted buns, top with onions, and serve.
I made these tonight. The texture of the mushroom mixture was much too wet, even with some extra breadcrumbs. The "burgers" were too mushy. Flavor was ok, but not spectacular. The burger itself gets one star - not making that again.
If you are going to process the mushrooms, why buy Portobello (a great marketing scheme: http://www.islandfoodie.com/portobello%20mushroom.htm ). Perhaps the flavor is better...I don't know. But I think I might be tempted to used cremini mushrooms, and sweat them with some butter and olive oil in a covered skillet, then sauté them on high heat until all liquid is gone and they caramelize a little...then proceed with the recipe.
Highly intrigued as someone who thinks the plain portobello patty is often under cooked, which makes it highly over-rated. Can't wait to try this.