Chipotle Portobello Burgers

Things are starting to get a little warmer here in the midwest so I am excited to get to use the grill more. I was a little worried about a mushroom burger for dinner, but these were very flavorful and filling. I can't wait to make them again. They are messy, which Josie at Pink Parsley, warns about. She suggested using a fork to eat it with, but where's the fun in that. I had leftovers so I could not wait to have the burgers the next day as well.

One note about the recipe. I accidentally grabbed abode sauce and not the chipotle peppers in adobe sauce as the recipe calls. I halved the recipe so I used 3 tablespoons of the sauce to make the marinate. I also skipped the onions but the avocado is a must with these. Enjoy!!



Chipotle Portobello Burgers
Printer friendly recipe
Source: Pink Parsley as adapted from Ezra Pound Cake

Marinade

3-4 chipotle peppers in adobo sauce
3 cloves garlic
1/2 cup chopped onion
2 Tablespoons balsamic vinegar
1/3 cup vegetable oil
coarse salt and ground black pepper

Burgers

4 portobello mushroom caps, wiped clean with a paper towel
1 large sweet onion, cut into rings
2-3 Tablespoons butter, melted
4 buns or rolls
4 slices pepperjack cheese
4 tomato slices
1 avocado, halved, pitted, and cut into slices

Combine the ingredients for the marinade in the food processor. Puree until smooth, and pour over mushroom caps. Turn to coat, cover with plastic wrap, and refrigerate 30 minutes - 1 hour.

Preheat grill to medium-high heat. Skewer the onions, or prepare vegetable basket for grill.

Grill mushrooms, gill side down, on the grill, brushing with extra marinade. Brush the onion slices with oil and season with salt and pepper. Grill alongside the mushrooms. After 3 minutes, flip the mushrooms and onions, and brush with remaining marinade. Allow to cook until tender and sizzling. Lay a slice of cheese over each mushroom and continue to cook until it is melted and bubbly.

Brush buns with melted butter, and grill until toasted and lightly browned.

Starting with the bottom half of each bun, layer the onion, tomato, mushroom, and avocado. Serve immediately