I love to serve these juicy, spicy burgers with fresh corn, grilled in their husks, and tender baby greens from our local Farmers’ Market or from my garden.
There are many wines you could serve with these burgers: Cabernet Sauvignon, Malbec, Tempranillo or even Pinot Noir. But for a bit of fun you might want to try a red with a hint of spice, like a Syrah or Zinfandel.
Portobello Burgers with Salsa, Grilled Onions and Mozzarella
active time: 40 min
For the onions
- 2 medium red onions – peeled and cut crosswise in 1/4” slices
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon sea salt
- freshly ground black pepper to taste
For the Portobello
- 4 medium Portobello mushrooms (about 4” across, approximately the same size as the buns) – stems trimmed at base of cap, left whole and brushed clean
- extra virgin olive oil to brush the vegetables
- sea salt to taste
- freshly ground black pepper
- 2 oz (55 g) fresh mozzarella – cut in 1/8” slices (slices should be same size as the Portobello mushrooms)
- Step 1: For the onions – Place the onion slices in a large bowl. Add the vinegar, oil, salt and pepper and toss with your fingers until well blended. Set aside.
- Step 2: For the mushrooms – Brush the mushrooms lightly with olive oil, on all sides. Sprinkle with salt and pepper. Place on a jellyroll pan and set aside.
- Step 3: Preheat gas grill to medium-high heat or prepare charcoal grill. When the grill is ready place the onion slices in a perforated stainless steel pan and grill until the onions are golden-brown, tossing with tongs only occasionally. Remove from pan and transfer to a bowl. Place the mushroom (cap-side-down) on the grill. Grill until grill marks appear on each side, flipping them two or three time during the cooking so they grill evenly. When the mushrooms are almost done, turn the mushrooms gill-side-up and top with a slice of mozzarella. Continue grilling until the mozzarella starts to melt. Transfer to a platter and sprinkle with a little salt and pepper to taste.
- Step 4: Place the buns on the grill cut-side-down and grill until grill marks appear. If your grill is very hot it could take only a few seconds.
- Step 5: To assemble the burgers, brush the buns on both sides with a little olive oil. Top the bottom bun with a few red onion slices, one Portobello mushroom and some salsa. Finish with the top-side of the bun and slightly press with your hand. Serve immediately while still warm, with in-their-husks grilled corn on the cob and a leafy green salad with aged balsamic vinaigrette.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.