MUSHROOM PORTOBELLO BURGERS

By gaster16

Ingredients

• 1-1/2 cups mesquite wood chips
• 1/3 cup olive oil
• 1 tablespoon minced garlic
• 1 medium size purple onioncut into 6 slices
• 6 large portobello mushroom caps
• 6 hamburger buns split
• 1 cup mayonnaise
• 1/3 cup chopped fresh basil
• 2 tablespoons dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 romaine lettuce leaves
• 2 tomatoes, cut into 6 slices each

Preparation

Step 1

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 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.