Pacific Northwest Grilled Portobello Burger Plate
Pacific Northwest vegetarian burger reading a meaty portobello cap marinated in balsamic and thyme then grilled hard until juicy, stacked on a toasted brioche bun with melted smoked gouda and caramelized onion, plated with rosemary roasted fingerling potatoes for a forest-leaning weekend meal.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425°F. Wipe portobello caps clean, remove stems. Halve fingerling potatoes lengthways. Thinly slice onion. Mince garlic. Pick thyme and rosemary. Whisk 2 tbsp olive oil, balsamic vinegar, tamari, garlic, thyme, brown sugar, 0.5 tsp salt, and pepper. Turn portobello caps through marinade, rest 10 minutes.
Roast
Toss fingerlings with 2 tbsp olive oil, rosemary, and 0.5 tsp salt on a large sheet pan. Roast at 425°F for 25 minutes, flipping at 14 minutes, until edges turn deep golden.
Saute
Heat butter and remaining 2 tbsp olive oil in a heavy skillet over medium heat 1 minute. Add onion and 0.5 tsp salt, cook 13 minutes, stirring every 3 minutes, until deep amber and caramelized.
Grill
Heat a grill pan over medium-high 3 minutes. Lay portobello caps gill-side up in batches if needed, grill 4 minutes per side, brushing with remaining marinade, until softened with grill marks. Top with smoked gouda, cover 90 seconds until melted.
Toast
Toast brioche buns cut-side down in a dry skillet over medium heat 60 seconds until golden. Spread mayonnaise and Dijon on each bun.
Plate
Layer arugula on each bun base, add portobello with melted gouda, top with caramelized onion, close the bun, and serve with rosemary fingerling potatoes piled alongside.
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