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Portobello Mushroom Burger with Blue Cheese and Caramelized Onions

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Delphine Fortin
  • Prep Time: 1 hour 30 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 6 burgers 1x
  • Category: Savory
  • Cuisine: American recipes

Let’s treat ourselves with a wonderful veggie burger made with Portobello mushroom, blue cheese, caramelized onions and an easy homemade 40-minute hamburger bun!

Ingredients

Scale

For the burger buns (makes about 6 buns):

  • 2 Tablespoons active dry yeast
  • 1 cup + 2 Tablespoons (270 ml) warm water
  • 1/3 cup (80 ml) vegetable oil
  • 1/4 cup (50g) sugar
  • 1 large egg
  • 1 teaspoon salt
  • 3 to 3 1/2 cups (360-420g) all-purpose flour
  • 4 Tablespoons (60g) butter, melted
  • 1 Tablespoon sesame seeds

For the mushrooms:

  • 6 Portobello mushrooms
  • 4 Tablespoons teriyaki sauce
  • 4 Tablespoons (60 ml) balsamic vinegar
  • 7 oz (200g) blue cheese

For the caramelized onions:

  • 2 medium red onions, finely sliced
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) balsamic vinegar
  • 1 Tablespoon brown sugar

For the bean-tomato sauce (optional)*:

  • 1/2 cup (90g) cooked kidney beans
  • 1/3 cup (75g) tomato sauce

To serve:

  • Fresh lettuce leaves

Instructions

  1. For the burger buns: in a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into about 6 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Brush each one with the melted butter, and sprinkle sesame on top. Bake at 425°F (220°C) for 8-12 minutes or until golden brown. Remove from pans and transfer to wire racks to cool.
  2. For the mushrooms: combine teriyaki sauce and balsamic vinegar in a medium sized shallow dish. Place mushroom caps, gill-side up, and let marinade for minimum 15 minutes.
  3. For the caramelized onions: heat olive oil in a large skillet over medium heat, throw the onions and cook them until translucent. Pour the balsamic vinegar, sprinkle over the sugar, and cook uncovered for about 20 minutes, stirring occasionally. The onions are ready when they are soft, slightly sticky, and smell caramelizing.
  4. For the bean-tomato sauce*: heat up the already cooked kidney beans with the tomato sauce in a small saucepan.
  5. In a large skillet, heat olive oil over medium-high. Cook the Portobello mushrooms, until toasted on each side and cooked through, about 12 minutes (6 minutes per side). Top each mushroom with blue cheese and continue to cook until just melted, about 2 minutes.
  6. To assemble the burgers: cut the burger buns in half, cover one half with a lettuce leave, then top with the bean-tomato sauce*, the caramelized onions, and the cheese-topped Portobello mushrooms. Cover with the remaining burger bun. Serve with a side of green salad.

Notes

* Note here that it is possible to skip the red bean tomato sauce in the recipe ; I personally love it but others might prefer a simple association Portobello-caramelized onions. Between both options, just pick your favorite.

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https://www.delscookingtwist.com/portobello-mushroom-burger-with-blue-cheese-and-caramelized-onions/