Portobello Burgers

Name: Portobello Burgers
Yield: 4
Ingredients: 4 oz arugula; arugula salad; 2 unit avocado; 4 tbsp balsamic vinegar; 4 tsp hot sauce; 2 jar mayonnaise; 12 tsp olive oil; 3 unit pepper; 1 lb portobello caps; 1 lb portobello mushrooms; 8 bun potato buns; 2 unit roma tomato rounds; 3 unit salt; 2 unit yellow onion

.cook

#Spicy #Veggie

👥 4 servings 📊 easy

🥘 Ingredients

arugula
4 oz
arugula salad
avocado
2 unit
balsamic vinegar
4 tbsp
hot sauce
4 tsp
mayonnaise
2 jar
olive oil
12 tsp
pepper
3 unit
portobello caps
1 lb
portobello mushrooms
1 lb
potato buns
8 bun
roma tomato rounds
2 unit
salt
3 unit
yellow onion
2 unit

🍳 Cookware

small bowl
large pan
small bowl
medium bowl

1

Wash and dry all produce. Peel the onion, then slice end-to-end into thin rings. Separate the rings. Thinly slice the tomato into rounds. In a small bowl , combine the mayonnaise and as much hot sauce as you like.

mayonnaise: 2 jar, hot sauce: 4 tsp
2

Heat a drizzle of olive oil in a large pan over medium heat. Add the yellow onion and cook, tossing, for ⏱️ 4-5 minutes , until softened and slightly golden. Season with salt and pepper . Remove from the pan and set aside.

olive oil: 4 tsp, yellow onion: 2 unit, salt: 1 unit, pepper: 1 unit
3

Heat the same pan over medium heat. Rub the portobello mushrooms caps on each side with olive oil and season with salt and pepper . Add them to the pan and cook for ⏱️ 4-5 minutes per side, until very soft. Add balsamic vinegar to the pan (reserve the rest) for another minute, until the vinegar reduces by half. After tossing the mushrooms in the balsamic glaze, remove from the pan and set aside.

portobello mushrooms: 1 lb, olive oil: 4 tsp, salt: 1 unit, pepper: 1 unit, balsamic vinegar: 1.5 tbsp
4

Split the potato buns . Clean the same pan and heat over medium-high. Add the buns cut-side down and toast for ⏱️ 3-4 minutes , until golden brown.

potato buns: 4 bun
5

Halve, pit, and scoop the avocado flesh into a small bowl ; mash with a fork and season to taste with salt and pepper .

avocado: 2 unit, salt: 1 unit, pepper: 1 unit
6

Finish and serve: In a medium bowl , toss the arugula with a drizzle of olive oil , the remaining balsamic vinegar , and a pinch of salt and pepper. Spread the potato buns with the spicy mayo and top with portobello caps , roma tomato rounds , onions, and mashed avocado. Serve the arugula salad to the side and enjoy!

arugula: 4 oz, olive oil: 4 tsp, balsamic vinegar: 2.5 tbsp, potato buns: 4 bun, portobello caps: 1 lb, roma tomato rounds: 2 unit, arugula salad