Grilled Portobello Mushroom Burgers with Sriracha Aioli

Nutrition per serving– calories: 189, fat: 10 g (saturated fat: 3 g), carbohydrates: 12 g, protein: 11 g, fiber: 2 g, sugar: 9 g, sodium: 382 mg

 Yield 4 Burgers

 This recipe “marinates” the mushroom after grilling, rather than before which infuses more flavor and preserves the “meaty” texture of the burger. Add your favorite toppings for a delicious plant-based burger alternative. If using a grill pan, spray with vegetable oil to prevent sticking.

 Ingredients:

• 2 tablespoons extra-virgin olive oil

• 4 tablespoons balsamic vinegar

• 4 cloves garlic, minced

• 1 ½ teaspoon oregano

• Kosher salt

• ¼ teaspoon freshly cracked black pepper

• 4 large portobello mushroom caps, stems removed and wiped clean

• 1 cup low-fat Greek yogurt

• 2 tablespoons Sriracha

• 2 tablespoons lime juice, plus zest of 1 lime

DIRECTIONS

Serving suggestions: whole-grain rolls, pickled red onions (see below), sliced tomato, salad greens, sliced cheddar cheese and/or sliced avocado.

Preheat your grill or heat grill pan.

Combine 2 tablespoons of oil, vinegar, 3 garlic cloves, oregano, salt and pepper in a shallow bowl to make dressing.

Place mushrooms cap side down and grill for 5 minutes per side until liquid is released and mushrooms start to “relax”. Remove mushrooms from grill and place in the bowl with dressing, cover with plastic wrap for 15 mins.

In a small bowl, combine yogurt, Sriracha, lime juice and zest and remaining garlic clove. Season to taste with salt and refrigerate.

Serve mushrooms on whole grain rolls or a bed of lettuce with aioli and toppings of choice.

Quick Pickled Red Onions

½ red onion, thinly sliced

½ cup white or distilled vinegar

½ cup water

1-2 tablespoons sugar

1 teaspoon salt

Place onions in a pint-sized jar.  Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium-high heat.  Once the sugar has dissolved, pour the hot mixture over the onions and let cool before using or refrigerating.