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Week of 6/13/22

Brie and Caramelized Onion Portobello Burger
with fries

Active: 45 Total: 45
Original GF Paleo Vegetarian
Brie and Caramelized Onion Portobello Burger

The natural sweetness of caramelized onions, the peppery flavor of arugula, and the savory richness of brie go well together, especially when combined on a portobello burger!
Smarts #1: Thinly slice the brie so that it will melt quickly. You can also cook the burgers until nearly done and then top them with brie and slide them under the oven’s broiler to get it really melted.
Smarts #2: Feel free to fire up the grill for these burgers, but we wrote them to be cooked in the oven since you’ll already have it on for the fries. 

Proteins
Cheese
Cuisines
American
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55

Ingredients

Metric
Servings:
4
Caramelized Onions:
  • Onions, medium - 2 , thinly sliced
  • Butter - 2 Tbsp
  • Oil, olive - 1 Tbsp
  • Vinegar, balsamic - 1 tsp
  • Brown sugar - 1/4 tsp
  • Salt - 1/4 tsp
Brie and Caramelized Onion Portobello Burger:
  • Mushrooms, portobello - 4 , stems removed
  • Cheese, brie - 4 oz , thinly sliced
  • Hamburger buns - 4
  • Mustard, Dijon (opt) - 2 tsp
  • Baby arugula - 2 oz
Fries:
  • Frozen fries, regular or sweet potato - 1 lb
  • Dipping sauce, like ketchup (opt) - for serving

Prep

  1. Onions - Thinly slice onions. (Can be done up to 5 days ahead)

  2. Caramelize onions - Heat a frying pan over medium heat. Add butter and oil. When butter melts, add onions. Saute for ~10 minutes, until tender but still crunchy. If it looks like the onions or pan will burn at any point, add a splash of water. Stir in vinegar, brown sugar, and salt. Cook until golden and tender, 10 to 15 minutes more. (Can be done up to 5 days ahead)

  3. Mushrooms - Remove stems and scrape out gills from mushrooms. (Can be done up to 3 days ahead)

  4. Brie - Slice brie.

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Make

  1. Heat oven to 425F / 218C degrees. Place one oven rack in the top third of the oven and another rack in the lower third. 

  2. Line a sheet pan with some foil or brush with some oil.

  3. Spread portobello mushrooms out on one side of the sheet pan. Brush with some cooking oil and season generously with some salt and pepper on both sides. Leave them with hollow side facing up. 

  4. Transfer mushrooms to the uper rack of the oven and roast for 10 minutes. 

  5. Once mushrooms are roasting, spread frozen fries out on a second sheet pan and bake on the lower rack of the oven until crisp and golden.

  6. After 10 minutes, flip mushrooms (note: If they released moisture while cooking, drain off excess water and use paper towels or dish towels to pat them dry). Continue roasting until mushrooms are tender, 6 to 10 minutes more. In the last minute of cooking, top the mushrooms with brie slices so that they melt. 

  7. If onions were made ahead and are cold, warm them briefly in the microwave (just to take the chill off).

  8. Toast hamburger buns.

  9. Assemble burgers by spreading the bottom half of the hamburger buns with mustard. Top with arugula and then with portobello mushrooms. Finish with caramelized onions.

  10. Serve burgers with fries and dipping sauce on the side. Enjoy!

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