Photo: Grilled Portobello Burger with Onion Jam Recipe
Ingredients
- 2/3 cup low-fat plain yogurt
- 3 tablespoons prepared horseradish
- 4 tablespoons extra-virgin olive oil
- 3 medium-large red onions, thinly sliced (about 2 pounds)
- 2 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 1 cup red wine
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 1 garlic clove, crushed
- 2 tablespoons balsamic vinegar
- 4 large portobello mushrooms, (about 1 pound) stemmed
- Lettuce leaves
- 4 whole grain buns, or whole wheat English muffins, split and toasted
Directions
Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.
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By mrsmoddairy
Arizona
on May 27, 2012
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This was AMAZING!! I didnt prepare exactly as directed, I used ingredienets I had on hand. The only major difference was in the onion jam. I used white onions from our garden and White Port for the wine. This burger could not have ben better! Its a keeper!
By bhs506_12510698
Chicago, 52
on July 12, 2011
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Great and easy recipe. Took a lot less than an hr to make. Couple of changes. (1 Greek yogurt instead of low fat. It is already strained and has more flavor. (2 just eyeballed all the ingredients and mixed them to taste, i.e. a lot more horseradish (3 need a solid bun, i.e. pretzel bun, to contrast the soft mushroom, soft onions, and yogurt sauce. Otherwise it might taste like a big soggy veggie sandwich. (4 toasting the buns is key. (5 used balsamic dressing from the bottle instead of mixing it as the recipe directed.
By ksets_13028007
Des Moines, 54
on July 26, 2010
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You apparently did NOT use PLAIN yogurt as the recipe indicates, but instead used vanilla or fruit flavored yogurt. Plain yogurt has a tangy, and certainly NOT sweet flavor. I would suggest you try this again, following the directions a little more closely. Plain yogurt could not have added any sweetness to this recipe.
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