Grilled Mushroom Burger
Grilled Mushroom Burger with savory portobello mushrooms, creamy feta, juicy roasted red peppers, tangy sun-dried tomatoes, and a fresh parsley mayo on a toasted kaiser roll.
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
Instructions
- Cut crosshatch pattern on mushroom tops.
- Mix olive oil, red wine vinegar, garlic powder, 1 tsp salt, and 1/2 tsp pepper in a zipper-lock bag.
- Add mushrooms, seal bag, coat, and marinate 30 mins to 1 hour.
- Combine feta, roasted red peppers, and sun-dried tomatoes.
- Whisk mayonnaise and parsley separately.
- Insert toothpick in each onion slice.
- Heat grill until hot.
- Clean and oil grate, brush onions with reserved marinade.
- Grill mushrooms and onions, gill side up, 4-6 mins.
- Flip and grill another 3-5 mins.
- Remove onions, discard toothpicks.
- Top mushrooms with feta mix, grill 3 mins until heated.
- Grill rolls cut side down, 1 min.
- Spread mayo on bottom buns, top with mushroom, onion, and arugula.
- Add top buns.
- Serve immediately.