Portobello Mushroom Burgers with Red Onion Jam

I found this great recipe for a Portobello Mushroom Burger with Red Onion Jam on Food Network. I made a few changes to the recipe to tweak it to my liking and shorten the cooking time. I also baked up some Alexia Chipotle Sweet Potato Fries and made a Maple Dijon dipping sauce. Burgers were healthy and delicious! I also had a great idea for a future portobello recipe, stuffing them with ricotta, herbs and mashed potatoes and baking them, yum! Look out for that in the near future :)

Prep Time: 15 Min

Cook Time: 25 Min

Ingredients

- 1 small plain greek yogurt cup

- 3 tbs dijon mustard

Red Onion Jam

- 2 tbs olive oil

- 2/3 red onion, chopped

- 3/4 cup red wine (I used Frontera Cabernet/Merlot)

- 1/4 cup honey

- 1/4 cup red wine vinegar

- 1 garlic clove, minced

- 4 large portobello mushrooms, stems removed

- 2 tbs olive oil

- 2 tbs balsamic vinegar

- 4 lettuce leaves

- 4 whole grain buns

- Pesto

- Alexia Chipotle Sweet Potato Fries (found in frozen food section of grocery)

- 3 tbs maple syrup (optional, for dipping sauce)

- 1 tbs dijon mustard (optional, for dipping sauce)

Directions

- Preheat oven or toaster oven to 400 F, bake sweet potato fries for 25 minutes

- In a small bowl, mix the greek yogurt and dijon mustard, set aside

- In a mixing bowl, combine the next 6 ingredients. Stir to coat.



Red Onion Mix



- In a small saucepan, saute the red onion mixture on medium heat, once vinegar has reduced and onions are soft (about 10-15 minutes) reduce to low and let simmer. Stir occasionally.

- In a large saute pan, saute the mushrooms with olive oil and balsamic vinegar. 3-4 minutes on each side, until tender but not mushy.



Portobello Mushrooms soaking in a little olive oil and balsamic before sauteing



- While mushrooms are cooking, spread the buns with some pesto and put in the toaster oven to brown

- In a small bowl, combine the maple syrup and 1 tbs dijon mustard as a dipping sauce for the fries

- Place the mushroom upside down on the toasted bun, top with red onion mix, dijon yogurt sauce and a lettuce leaf. Serve with fries and dipping sauce. Enjoy!