Portobello Burgers with Herbed Chèvre and Grilled Onions
Because they are so meaty, portobello mushrooms make fantastic ‘‘burgers’’ on their own. Herbed chèvre gives a creamy texture to the finished dish. If you find that the mushrooms and onions are burning before they soften, turn off one set of burners and set them over indirect heat; this will give them time to cook without getting too dark.
- 6 oz. (185 g) chèvre, at room temperature (about 1/2 cup)
- 1 Tbs. heavy cream
- 6 fresh basil leaves, chopped
- Kosher salt and freshly ground pepper
- 4 portobello mushrooms, stems removed, caps brushed clean
- 1 red onion, cut into 1/2-inch (12-mm) rings
- 3 Tbs. olive oil
- 4 soft rolls, split
- 1 cup (3 oz./90 g) shredded romaine lettuce
In a bowl, stir together the chèvre, cream and basil until well combined. Season with salt and pepper and set aside at room temperature.
Prepare a medium-hot fire in a grill.
Place the mushroom and onion slices on a baking sheet and brush both sides with the olive oil. Season with salt and pepper. Arrange the onions and mushrooms on the grill grate directly over the heat. Grill the onions, turning with a spatula to keep the rings together, until they are very soft and have dark grill marks, 8 to 10 minutes total; grill the mushrooms, turning once, until they are darkened and soft, about 4 minutes per side.
Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly browned.
Spread the rolls with the herbed chèvre. Set the mushroom burgers on the rolls and top with the onions and shredded lettuce. Close the burgers and serve immediately. Serves 4.
Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen, 2015)