“La Vie Végétale” – Portobello Burger with Champs Elysees
Ingredients
- 4 portobello mushrooms (approximately the size of your burger bun, or slightly larger)
- Olive oil
- Balsamic vinegar
- Kosher Salt
- Black pepper
- 6-8 oz. Champs Elysees
- Argugula
- Red onion, thinly sliced
- Fresh tomato, thinly sliced
- Mayonnaise
- 4 hamburger buns
Instructions
Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil and balsamic vinegar. Sprinkle with salt and black pepper. Use your hands to rub the seasonings into the mushrooms, coating them on both sides.
Heat a grill or grill pan over medium heat. Place mushrooms, gill-side-up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender. Place cheese on cap side and cover until melted.
To assemble burgers, toast buns and add a generous spread of mayonnaise to each cut side of the buns.
On the bottom bun place arugula, then the cheese-topped portobello. Finally top with red onion, tomato, and a drizzle of balsamic vinegar then the top bun.
Enjoy with a cold can of Old Caz Free Craigs – optional but recommended!
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