Grilled Mushroom Burger with White-Bean Puree

4
Servings Made

Courtesy of Idaho Bean Commission

A healthy nutrient packed grilled mushroom burger with a homemade white-bean puree.

Ingredients

• 2 large garlic cloves, minced
• 2 tbsp chopped fresh thyme
• 1 cup cooked or canned cannellini beans, drained and rinsed
• 2 tbsp extra virgin olive oil
• freshly ground pepper
• 8 large portobello mushroom caps, stems trimmed
• 4 tsp balsamic vinegar
• 2 large red onions, peeled and cut into thin rings
• 4 whole-grain hamburger buns
• 2 oz smoked cheddar cheese, thinly sliced into 4 equal portions
• ½ small bunch arugula, rinsed well and dried
• olive oil cooking spray, for onions

Directions

1. Heat grill or grill pan over medium heat.
2. In a food processor or blender, combine 1/4 of garlic (about 1/2 teaspoon), 1 tablespoon thyme, beans and 1 teaspoon oil: process to form a smooth and spreadable paste. If mixture it too thick, add 1 teaspoon water. Season with pepper and pulse to combine. Set aside.
3. Combine remaining garlic, tablespoon thyme, and oil on a plate or baking pan. Gently toss mushroom caps in the mixture. Season with pepper and drizzle with vinegar. Lightly coat onion slices with cooking spray; grill until lightly charred on both sides. Transfer onions to a clean plate; keep warm
4. Grill mushrooms stem side up until browned and juices have begun to collect in centers, about 5 minutes. Flip mushrooms, and continue cooking until center is tender, about 4 minutes more.
5. Split hamburger buns in half and place cut side down on grill; cook until warm and toasted. Spread 1/4 cup puree on bottom half of each bun, top with two grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.

Notes

To clean mushroom caps, wipe with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.

Nutrition per serving (1 burger)

MyPlate Food Groups