Jeff and I have settled into our new apartment. We love our new place, and one of the big reasons why is our balcony AND the new grill we have on said balcony! So we have been grilling almost every day since we moved in. Well, I prep the food and work on indoor cooking and Jeff grills, because grilling is a man activity (mantivity?). Also, it’s hot out there next to the grill and I don’t know about you but I like air conditioning. So here’s a pic of our new baby:
So keeping in line with healthy summer meals that won’t add width to your waistline, we had a vegetarian meal of blue cheese portobello mushroom burgers with caramelized onions and grilled corn-on-the-cob on the side. I don’t know if grilling just makes everything taste better but we LOVED this meal. And being slightly carnivorous, we did not miss the meat. This was my first attempt at a portobello burger and I’m definitely glad I chose portobello’s. Usually I choose chicken or turkey burgers but they end up dry and in need of mayo, which defeats the purpose of eating a lighter version of beef burgers.
When did this become a health food blog?
Anyways, if you want a change from your usual burger meal, try this out. I promise that it is as satisfying as a beef burger and equally as delicious!
Blue Cheese Portobello Burgers with Caramelized Onions
For the caramelized onions:
- 1 large onion (preferably Vidalia or other sweet onion), thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
For the burgers:
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 or 3 garlic cloves, minced fine
- 1 tablespoon rosemary (fresh if you have it, but dried is fine just use a little less since dried is stronger than fresh)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4-6 large fresh portobello mushrooms, wiped clean and stems removed
- about 1/2 cup crumbled blue cheese
- Red leaf lettuce, for serving
- Onion rolls or burger buns, for serving
In a large skillet over medium heat, melt the butter and oil and add the sliced onions. Add the salt and sugar. Cook over medium-low heat, stirring occasionally. Don’t let the onions brown too quickly, the whole process should take about 30 minutes or until the onions are evenly dark golden brown. As you can see below, I let mine get too brown too quickly, don’t be like me and watch your onions.
For the burgers, mix the vinegar, oil, garlic, rosemary, salt, and pepper in a shallow dish wide enough to fit the portobellos in an even layer (or you could do this in a resealable plastic bag). Let the mushrooms marinate for 1-2 hours making sure to turn the mushrooms once or twice.
Preheat the grill. Remove the mushrooms from the marinade and place gill sides-down on the grill. Cook for 5 minutes, then turn. Mound the blue cheese on the gills of each mushroom and continue to cook until tender and the cheese is soft and melty, about 6 to 8 minutes. Open the rolls and lightly toast on the grill.