Chipotle Portobello Burgers

Here is yet another successful meatless meal.  Joey was actually surprised when I told him the "patty" was a mushroom.  He just assumed it was turkey or beef given how flavorful it was.  Success!  I'm honestly not surprised that its delicious - the mushroom caps are marinated in a spicy and flavorful chipotle dressing, grilled, and served on a burger bun with grilled onions, tomatoes, pepperjack cheese, and avocado. 

However, a word to the wise:  don't make these for company or on a first date.  They are incredibly messy to eat, and I would actually almost classify this as a fork and knife burger.  Joey and I have been married long enough that neither of us cares about being neat and clean... and let's face it.  No matter what I'm eating, I still manage to wear half.  Quite honestly, Caroline may very well be a cleaner eater than her mother.

We had a few mushrooms leftover, and I turned the ingredients into a salad for lunch.  Another success!  Loved this burger, and I'll be making it again and again this summer - just not for people that we need to impress.

Chipotle Portobello Burgers
adapted from Ezra Pound Cake, originally from Steven Raichlen
makes 4 burgers

Marinade

• 3-4 chipotle peppers in adobo sauce
• 3 cloves garlic
• 1/2 cup chopped onion
• 2 Tablespoons balsamic vinegar
• 1/3 cup vegetable oil
• coarse salt and ground black pepper

Burgers

• 4 portobello mushroom caps, wiped clean with a paper towel
• 1 large sweet onion, cut into rings
• 2-3 Tablespoons butter, melted
• 4 buns or rolls
• 4 slices pepperjack cheese
• 4 tomato slices
• 1 avocado, halved, pitted, and cut into slices

Combine the ingredients for the marinade in the food processor.  Puree until smooth, and pour over mushroom caps.  Turn to coat, cover with plastic wrap, and refrigerate 30 minutes - 1 hour.

Preheat grill to medium-high heat.  Skewer the onions, or prepare vegetable basket for grill.

Grill mushrooms, gill side down, on the grill, brushing with extra marinade.  Brush the onion slices with oil and season with salt and pepper.  Grill alongside the mushrooms.  After 3 minutes, flip the mushrooms and onions, and brush with remaining marinade.  Allow to cook until tender and sizzling.  Lay a slice of cheese over each mushroom and continue to cook until it is melted and bubbly.

Brush buns with melted butter, and grill until toasted and lightly browned.

Starting with the bottom half of each bun, layer the onion, tomato, mushroom, and avocado.  Serve immediately.