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Beefless Burgers – Thanks to The Early Show

August 18, 2010

I love new recipes and Katie Lee on The Early Show shared three of her favorite Beefless burger recipes on their website. This is my Favorite of all three. I’m going to try this one this weekend – of course Bear will have to have the Beef – can’t let him be hollerin’ “Where’s the Beef?”! LOL!

Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli

For the burgers:
Juice of 1 lemon (2 to 3 tablespoons)
1/4 cup extra virgin olive oil
2 tablespoons Worcestershire sauce
2 teaspoons fresh thyme leaves
1/4 teaspoon garlic powder
6 Portobello mushrooms, wiped clean and stems removed
Kosher salt and freshly ground black pepper
6 slices Muenster cheese (or Swiss, white cheddar, provolone- your choice)
6 Portuguese muffins or brioche hamburger buns, buttered and toasted
1 1/2 cups loosely packed arugula

For the onions:
1 tablespoon olive oil
1 medium Vidalia onion, thinly sliced
1/4 cup water kosher salt and freshly ground black pepper

For the aioli:
1/2 cup mayonnaise
2 tablespoons jarred chopped pimentos, drained
1 tablespoon red wine vinegar
1 garlic clove, minced
1 tablespoon minced flat-leaf parsley
Kosher salt and freshly ground black pepper


For the Burgers:
In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)

For the Onions:
In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.

For the Aioli:
Combine all ingredients in a small bowl. Refrigerate until serving time.

To Finish the Burgers:
Preheat oven to 450°F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly.

Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.


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