Grilled Portabella Burger with Roasted Pepper Relish
Yield: 4 * Zest Factor: Mild
This recipe is devoted to convert-vegetarians or meat lovers who don’t believe in another alternative. This burger is just as juicy, just as satisfying and just as lip-smacking good. Second helpings aren’t an option they are a fact of life.
4 tablespoon olive oil, divided
½ large yellow onion (about ½ cup), diced
1 roasted red pepper, diced
2 tablespoons spicy ketchup
1 tablespoon sriracha
4 large portabella mushroom caps, gills and stem removed
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
salt and freshly ground pepper
4 slices sharp cheddar cheese
4 brioche buns, sliced
mayonnaise for dressing buns
In a medium sauce pan over high heat add 1 tablespoon olive oil and diced onion. Cook on high 3-4 minutes until onions are translucent. Add roasted red pepper and cook another 2 minutes. Stir in spicy ketchup and sriracha. Cover pan with lid to retain warmth, remove from burner.
Coat your portabella caps with remaining olive oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper and grill on the hottest part of your grill for about 2 minutes per side (a covered grill works well to soften caps). Add the sharp cheddar slices to the caps and cook until melted.
To assemble the burgers, coat the brioche buns with mayonnaise, top with the portabella caps and finish with the roasted red pepper relish.