This veggie burger features a grilled portabella mushroom topped with Sargento® Baby Swiss Cheese Slices, arugula, fried onions, and truffle aioli on a pretzel bun.
Ingredients
Directions
- Brush all but 2 tablespoons of the Italian dressing over both sides of the mushrooms and place on a plate top side down to marinate for 15-30 minutes. The mushrooms may have some excess liquid collect in the cap as they marinate. Drain this liquid prior to grilling to avoid flareups.
- Prepare truffle aioli by combining the remaining two tablespoons of dressing with the mayonnaise, mustard and the minced garlic. Stir with a spoon until well blended. Set aside.
- Pre-heat a charcoal or gas grill until grill grate is hot. Spread the cut side of each bun with some prepared aioli. Grill cut side of pretzel buns for 15-30 seconds or until lightly charred. Transfer to a plate and set aside.
- Place mushrooms top side down on the grill. Grill over medium high heat for 4-6 minutes, then flip mushrooms using a spatula. Add fried onions to the inside of each mushroom cap. Grill an additional 2-3 minutes. Top each mushroom with two slices of Swiss cheese. Grill 2-3 minutes more, or until mushrooms are tender and cheese has melted slightly.
- Assemble burgers by placing one slice of Swiss over bun bottom. Add some arugula over each bun bottom over the cheese. Place grilled mushrooms over arugula. Spread some extra aioli on the cut side of the bun tops and place over mushrooms. Serve.
Comments
No one has commented on this page yet.