Recipes Main Courses Vegetables Portobello Burgers with Caramelized Onions and Tomato-Ginger Jam

Portobello Burgers with Caramelized Onions and Tomato-Ginger Jam

Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 4

With their meaty texture and naturally savory flavor, portobello mushrooms make a nutritious vegetarian substitute to beef burgers. Every home cook should have a few impressive sauces in their bag of tricks, and this savory jam is a great choice.

Ingredients:

For the jam:

  • 1 Tbs. olive oil
  • 1/4 cup (1 1/2 oz./45 g) minced shallots
  • 2 Tbs. minced fresh ginger
  • 2 garlic cloves, minced
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground cinnamon
  • 1 lb. (500 g) ripe tomatoes, seeded and chopped
  • 2 tsp. brown sugar
  • 1 tsp. cider vinegar
  • 1/4 tsp. salt


For the caramelized onions:

  • 2 tsp. olive oil
  • 1 red onion, halved and sliced
  • Salt and freshly ground pepper
  • 1 tsp. balsamic vinegar


For the portobello burgers:

  • 4 portobello mushrooms, stemmed
  • 1 Tbs. olive oil
  • 1/2 tsp. balsamic vinegar
  • Salt and freshly ground pepper
  • 4 lettuce leaves
  • 4 thick slices sourdough bread, toasted

Directions:

To make the jam, in a saucepan over medium heat, warm the olive oil. Add the shallots, ginger and garlic and sauté until softened, about 3 minutes. Add the cumin and cinnamon and cook for 1 minute to toast. Add the tomatoes, brown sugar and vinegar and reduce the heat to low. Cook, stirring occasionally, until the tomatoes break apart and the mixture thickens, about 20 minutes. Remove from the heat, let cool slightly then transfer to a blender and puree until smooth. Season with salt.

To make the caramelized onions, in a fry pan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, about 6 minutes. Season with salt and pepper and reduce the heat to low. Cook, stirring occasionally, until brown, about 20 minutes. Add the vinegar and cook until the liquid has absorbed, about 2 minutes.

Prepare a hot fire in a grill, or warm a stove-top grill pan over high heat. Brush the mushrooms with the olive oil and vinegar and season with salt and pepper. Grill the mushrooms until they’re soft but retain their shape, about 4 minutes per side.

Place a lettuce leaf on each sourdough slice and top with a mushroom, the tomato-ginger jam and the caramelized onions. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)