Grilled
Portobello Burger with Onion Jam
From Food Network Kitchens
You
won’t miss the meat when you grill up this hearty vegetarian-friendly
burger topped with sweet onion jam.
Preparation time: 30 minutes
Serves: 4
2/3 cup Greek style plain low-fat yogurt
3 tablespoons prepared horseradish
4 tablespoons extra-virgin olive oil
3 medium-large red onions, thinly sliced (about 2
pounds)
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup red wine
1/4 cup honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 tablespoons balsamic vinegar
4 large portobello mushrooms, (about 1 pound)
stemmed
Lettuce leaves
4 whole grain buns, or whole wheat English muffins,
split and toasted
Whisk the horseradish into the thickened
Greek yogurt.
Meanwhile, heat 2
tablespoons of the olive oil in a medium skillet, over medium heat. Add
the onions, 1 thyme sprig, and season with salt and pepper, to taste.
Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give
them a stir every now and then with a wooden spoon to prevent them from
sticking). Add the red wine, and simmer over high heat until most of the
wine gets absorbed into the onions. Add the honey and red wine vinegar and
simmer gently until the onions get jam-like, about, about 15 minutes.
Preheat a stove top
grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil,
garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the
remaining sprig of thyme. Coat the mushroom caps all over with the
flavored olive oil. Grill the mushrooms, turning as needed, until tender
but not mushy about 3 to 4 minutes per side. Season with the salt and
pepper.
Sandwich
the mushroom between the
buns, top with some of the onion jam, some lettuce, and a dollop of the
horseradish cream. Serve warm with side of veggies or salad.
