Balsamic Marinated Portobello Burgers
lemon-herb potato salad

Name: Balsamic Marinated Portobello Burgers
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 4 Mushrooms, portobello; 1/2 Onions, red, sliced; 3 Tbsp Vinegar, balsamic; 2 Tbsp Oil, cooking; 1 Lemons, juice of; 1 head Lettuce, small, leaves separated; 1 Tomatoes, large, sliced; 2 oz Cheese, fontina (sub provolone), sliced; 4 Hamburger buns; 1 Tbsp Mustard, Dijon, for serving; 1/2 lb Green beans, trimmed; 1/2 Onions, red, finely chopped; 1 Tbsp Dill, fresh, chopped; 1 lb Potatoes, baby red (sub new potatoes), scrubbed; 1 Tbsp Oil, olive; 1 Lemons, juice of

Active: 30 min Total: 1 hr

Original GF Paleo Vegetarian

A quick marinade of balsamic vinegar and lemon juice tenderizes portobello mushrooms and infuses them with flavor so they make a great topping for burgers. We love ours with creamy fontina but top them with any other melty cheese you have on hand.
Smarts: If you have time, make the potato salad a day or two ahead - the flavors will develop in the fridge.

Cuisines

American

Ingredients

Metric

Servings:

Balsamic Marinated Portobello Burgers:

Mushrooms, portobello - 4
Onions, red - 1/2 , sliced
Vinegar, balsamic - 3 Tbsp
Oil, cooking - 2 Tbsp
Lemons - 1 , juice of
Lettuce, small - 1 head , leaves separated
Tomatoes, large - 1 , sliced
Cheese, fontina (sub provolone) - 2 oz , sliced
Hamburger buns - 4
Mustard, Dijon - 1 Tbsp , for serving

Lemon-Herb Potato Salad:

Green beans - 1/2 lb , trimmed
Onions, red - 1/2 , finely chopped
Dill, fresh - 1 Tbsp , chopped
Potatoes, baby red (sub new potatoes) - 1 lb , scrubbed
Oil, olive - 1 Tbsp
Lemons - 1 , juice of

Prep

Green beans - Trim and cut into 1/2” (1.25 cm) pieces. (Can be done up to 5 days ahead)
Portobello mushrooms - Remove stems. Using the side of a spoon, scrape out the inside gills (the dark ridge-y stuff). (Can be done up to 3 days ahead)
Onions (for both burgers and potato salad) / Dill - Prep as directed. (Can be done up to 3 days ahead)
Marinate mushrooms - Whisk together vinegar, oil and lemon juice with some salt and pepper. Pour over mushrooms and toss to coat. Marinate for at least 30 minutes or up to a day. (Can be done 1 day ahead)
Cook potatoes and green beans - Bring a saucepan of water to boil. Salt generously and add potatoes. Put the lid on the saucepan and reduce heat. Simmer until potatoes can be easily pierced with a fork, ~10 minutes for small potatoes and up to 25 minutes for large potatoes. In the last 5 minutes of cooking, add green beans and boil until tender. Drain and rinse with cool water. (Can be done up to 3 days ahead)
Make salad - Cut potatoes into 1” (2.5 cm) cubes. Toss potatoes and green beans with onions (just the portion for the salad), dill, olive oil and lemon juice. Season with some salt and pepper. (Can be done up to 3 days ahead)
Lettuce - Separate leaves. (Can be done 1 day ahead)
Tomatoes / Cheese - Prep as directed.

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Make

Preheat oven to 425F (218C) degrees. (Or preheat a grill if you prefer to grill the portobellos.)
Line sheet pan with foil and brush with some cooking oil. Place portobellos top-side down bake until tender, ~10 to 14 minutes. Top each with a slice of fontina and return to the oven until cheese is melted, ~2 minutes. (If using a grill, cook portobellos over high heat for 2 to 3 minutes on each side. Then move them to indirect heat to finish cooking, 6 to 8 minutes more. Top with fontina in the last minute of cooking.)
While mushrooms are cooking, toast hamburger buns.
Top portobello burgers with mustard, onion slices, lettuce and tomatoes. Serve potato salad on the side and enjoy!

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