Welcome to the weekend friends! I thought with the 4th around the corner, it might be fun to come up with an a fun veggie burger for your plant-based buddies. I enjoy all kinds of burgers, but find in the summer months I like to feel a little lighter, so this little burger is just the ticket. It's quick and easy and can be made on the grill or inside your kitchen. Hope you enjoy, and wish you all a healthy, happy, celebratory time on your 4th ahead!
Garlic-Portabell0 &Caramelized Onion Burger - serves 1
Caramelized Onions:
· 1 large sweet white onion, peeled, halved and thinly sliced
· 1/2 TBSP avocado, olive, coconut oil, butter or ghee
· 2-3 TBSP water or broth
· ¼ tsp Himalayan Salt
Directions:
1) Heat cast iron skillet to medium-high heat, then add cooking fat, onions and salt.
2) Cook for 5 minutes, then turn heat down to low and cover
3) Check every 5-10 minutes and a little water or broth if it looks like onions are starting to stick to the bottom of your pan. Try to avoid over stirring.
4) The onions will reduce and become more golden and jammy as they cook, giving off a rich nutty aroma, this is how you’ll know they are done.
Burger Ingredients:
· 1-2 large portobello mushrooms, gills removed
· 1 large clove garlic, smashed and cut in half
· ½-1 TBSP avocado, olive, or coconut oil
· 2 TBSP water
· Large leaf of bibb, romaine or iceberg lettuce
· Cheese of choice, I love nut based Treeline’s Herb Garlic Flavor
· Sprouts, lettuce, avocado, tomato, ketchup, and mustard
Directions:
1) Heat oil to medium heat in a cast iron skillet
2) Rub cut garlic all over both sides of mushrooms and place smooth side down in the skillet, add remaining garlic too
3) Cook for 2-3 minutes or until they start to look a little glossy
4) Add water to skillet, flip mushrooms and cook for another 1-2 minutes
5) Assemble lettuce, condiments, sprouts, tomato, portobello’s, caramelized onions and avocado into a gorgeous mile high stack of deliciousness
6) Dig in and enjoy! *Don’t forget a napkin 😊
*Notes:
-You can make the onions up to two days ahead and can easily double or triple the recipe.
-If you are in a rush, feel free to sauté mushrooms instead or substitute fresh
- I only had one portobello for my burger the first time I made this, but next time would definitely make myself a double to really get that meaty satisfying feel.