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dinner · american

Balsamic Portobello Burgers with Caramelized Onions & Side Salad

Prep: 18 min
Cook: 17 min
Total: 35 min
Yield: 2 servings
Balsamic Portobello Burgers with Caramelized Onions & Side Salad

Ingredients Tap to check off

Instructions

1
Adjust an oven rack to the middle position, line a rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).
2
Melt the butter in a 10-inch skillet over medium heat.
3
Thinly slice the onion, stir it into the butter with a pinch of salt, and cook 18 to 20 minutes, stirring every few minutes, until deep golden and jammy.
4
Mince the garlic, then whisk half the balsamic, half the oil, half the garlic, the thyme, a little salt, and the pepper in a small bowl.
5
Twist the stems out of the mushrooms, set the caps gill side up on the sheet, and spoon the balsamic mixture into them.
6
Roast 15 to 18 minutes, flipping halfway, until the caps are tender, juicy, and shrunk by about a third.
7
Halve the tomatoes, then whisk the remaining oil, a little balsamic, the remaining garlic, the Dijon, and the remaining salt in a salad bowl.
8
Pile the spring mix and tomatoes on top of the dressing without tossing.
9
Stir the last of the balsamic into the onions and cook 1 minute until glossy and sticky.
10
Split the buns and toast them cut side up on the oven rack for the last 2 to 3 minutes of roasting.
11
Spread the goat cheese over the bottom buns, then add a mushroom cap and a heap of caramelized onions to each.
12
Tuck a few salad leaves on top, close the burgers, then toss the salad and serve it alongside.
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