Portobello Mushroom Burgers

Ingredients

• 1 tablespoon Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 3 garlic cloves (peeled and minced)
• 1 tablespoon grated onion
• 1 teaspoon light brown sugar
• 1 teaspoon Dijon mustard
• 4 large portobello mushrooms (destemmed, rinsed, and dried)
• ½ teaspoon kosher salt
• 1 large red onion (sliced into rounds)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 4 sliced pepper jack cheese
• 2 cups chopped greens (arugula, spinach, romaine, etc.)
• 4 sweet onion burger buns
• ½ cup garlic hummus
• ½ cup ketchup

Steps

1. 1

   Add all of the marinade ingredients to a large bowl and whisk to combine.

2. 2

   Dredge the mushrooms in the marinade a few times to coat them. Let the mushrooms marinate for 1 hour, flipping them halfway through.

3. 3

   Preheat the grill to 400ºF and clean the grates.

4. 4

   Place the onion rounds on a plate and drizzle them with olive oil and season them with salt and pepper.

5. 5

   When the grill is heated, transfer onions to the grill over indirect heat. Grill the onions for 10 minutes, flipping halfway.

6. 6

   Then, transfer the mushrooms cap side down on the grill over indirect heat. Grill the mushrooms for 3 minutes on the cap side, flip, and grill them for an additional 2 minutes.

7. 7

   Place a slice of cheese on the mushroom and close the grill for 1 minute, allowing the cheese to melt. Remove them from the grill.

8. 8

   While the mushrooms are cooking, combine the hummus and the ketchup in a bowl.

9. 9

   Assemble the burgers. Place the bottom of the burger bun on a plate, and transfer ½ cup of the greens onto the bun. Top the greens with the mushroom patty, and top the patty with grilled onion rounds.

10. 10

    Lastly, slather the top bun with 2-3 tablespoons of the hummus sauce to finish the burger. Serve immediately.