Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Instead of beef patties, these vegetarian burgers are made with large, fried portobello mushroom caps. Before grilling, they're brushed with fragrant olive oil, flavored balsamic vinegar, garlic, and thyme, enhancing their deliciousness. Grill them so the caps are firm, firm, and beautifully shaped on the buns. They're a perfect accompaniment to a delicious onion jam made from red onions caramelized in red wine, honey, and spices, and a thick Greek yogurt sauce with horseradish.

Ingredients:

• 2/3 cup low-fat plain yogurt
• 3 tbsp. prepared horseradish
• 4 tbsp. l. olive oil
• 3 large red onions, thinly sliced ​​(about 1 kg)
• 2 sprigs of fresh thyme
• 1 cup red wine
• 1/4 cup honey
• 1/4 cup red wine vinegar
• 1 clove garlic, crushed
• 2 tablespoons balsamic vinegar
• 4 large portobello mushrooms (about 0.5 kg), stems removed
• Lettuce leaves
• 4 whole grain buns, or whole grain English muffins, cut horizontally in half and fried

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yogurt, horseradish, red onion, thyme, red wine, honey, wine vinegar, garlic, balsamic vinegar, portobello mushrooms, leaf lettuce, whole grain bun

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Preparation:

Step 1
• Place the yogurt in a paper towel-lined sieve set over a bowl. Set aside for about 1 hour to allow the yogurt to thicken. Drain off any excess liquid. Stir the horseradish into the thick yogurt.
Step 2
• Meanwhile, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion, 1 sprig of thyme, and season with salt and black pepper to taste. Cook, covered, until the onions are softened, about 10-15 minutes (stir occasionally with a wooden spoon to prevent sticking). Add the red wine and simmer over high heat until most of the wine has been absorbed by the onions. Add the honey and red wine vinegar and simmer until the onions are jam-like, about 15 minutes.
Step 3
• Preheat a grill pan over medium heat. In a bowl, combine the remaining 2 tablespoons of olive oil, garlic, and balsamic vinegar. Pick the leaves from the remaining thyme sprig and add them to the bowl. Brush the mushroom caps with the flavored olive oil. Grill the mushrooms, turning, until cooked through but still firm, about 3-4 minutes per side. Season with salt and pepper to taste.
Step 4
• Place a mushroom between the bun halves, top with some onion jam, some lettuce leaves, and some horseradish yogurt. Serve the burgers warm.

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