Portobello Mushroom Burgers |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups mesquite wood chips |
1/3 cup olive oil |
1 tablespoon minced garlic |
1 medium-size purple onion, cut into 6 slices |
6 large portobello mushroom caps |
6 hamburger buns, split |
1 cup light mayonnaise |
1/3 cup chopped fresh basil |
2 tablespoons dijon mustard |
1 teaspoon lemon juice |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 romaine lettuce leaves |
2 tomatoes, cut into 6 slices each |
Directions:
1. Soak wood chips in water at least 30 minutes; drain.
2. Prepare a charcoal fire on grill; scatter wood chips over hot coals.
3. Whisk together oil and garlic; brush on both sides of onion and mushrooms.
4. Grill onion and mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until tender. Grill bun halves, cut sides down, 2 minutes or until lightly browned.
5. Stir together mayonnaise and next 5 ingredients. Layer 6 bottom bun halves evenly with lettuce, onion, mushroom, mayonnaise mixture, and 2 tomato slices; top with remaining bun halves.
6. Prep: 20 min., Soak: 30 min., Grill:10 min.
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