Grilled Mushroom Burger Recipe

Ingredients

• 4 portobello mushrooms (4 to 5 inches in diameter), stems and gills removed
• 1/2 cup extra-virgin olive oil
• 4 tablespoons red wine vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper
• 5 ounces feta cheese, crumbled (1 1/4 cups)
• 1/2 cup jarred roasted red peppers, patted dry and chopped
• 8 tablespoons oil-packed sun-dried tomatoes, patted dry and chopped
• 1/2 cup mayonnaise
• 1/2 cup chopped fresh parsley
• 4 (1/2-inch-thick) slices red onion
• 4 kaiser rolls, split
• 1 ounce (1 cup) baby arugula

Marinate the Mushrooms

Using the tip of a paring knife, cut a 1/2-inch crosshatch pattern on the tops of the mushroom caps, about 1/16 inch deep.

Combine olive oil, red wine vinegar, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zipper-lock bag.

Add the mushrooms, seal the bag, turn to coat, and let them sit for at least 30 minutes or up to 1 hour.

Prepare Toppings

In a bowl, combine the crumbled feta, chopped roasted red peppers, and chopped sun-dried tomatoes. In a separate bowl, whisk together the mayonnaise and chopped parsley.

Push a toothpick horizontally through each onion slice to keep the rings intact while grilling.

Heat the Grill

For a charcoal grill, open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts).

When the top coals are partially covered with ash, pour them evenly over the grill.

Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.

For a gas grill, turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Then turn all burners to medium-high.

Grill the Vegetables

Clean and oil the cooking grate. Remove the mushrooms from the marinade, reserving the excess. Brush the onions all over with the reserved mushroom marinade.

Place the onions and mushrooms, gill side up, on the grill. Cook, covered if using gas, until the mushrooms have released their liquid and are charred on the first side, 4 to 6 minutes.

Flip the mushrooms and onions and continue to cook, covered if using gas, until the mushrooms are charred on the second side, 3 to 5 minutes.

Stuff and Reheat

Transfer the onions to a platter and remove the toothpicks. Place the mushrooms on the platter, gill side up, and evenly divide the feta mixture among the caps, pressing down gently.

Return the mushrooms to the grill, feta side up, and cook, covered, until heated through, about 3 minutes.

Assemble the Burgers

Transfer the mushrooms to a platter and tent with aluminum foil. Grill the rolls, cut side down, until lightly charred, about 1 minute.

Spread the parsley-mayonnaise on the bottom buns, and top each with one mushroom and one onion slice.

Divide the arugula evenly among the burgers, then cap with the top buns.

Serve immediately.