Grilled Portobello Mushroom Burgers

Instructions

1. Saute the onions in a small cast iron skillet with a little oil on medium-low heat for about 20 minutes, stirring occasionally, until lightly caramelized and golden brown (if onions get dry in the skillet, add a little water, instead of more oil).

2. Wipe the mushrooms clean with a damp cloth; remove tough stems and gills. Place 2 Portobello mushrooms, stems side up, in a shallow container that is large enough to marinate the 2 mushrooms.

3. Whisk the marinade ingredients (miso, rice wine vinegar, toasted sesame oil, pinch of salt and pepper) together and brush liberally onto both sides of the mushrooms and set aside to soak up marinade for 15 min.

4. Using a julienne peeler or mandolin, slice the carrots and cucumber into thin slices. Add to a small mixing bowl with the chopped romaine.

5. Make a quick vinaigrette (or use bottled), whisk together, drizzle a little in the bowl, and gently toss

6. Make the guacamole (avocado, salt, pepper, garlic) in a small bowl and chill in the fridge.

7. Make the sriracha mayo (vegenaise and sriracha)  in a small bowl and chill in the fridge.

8. Preheat a grill or a grill pan on the stove to medium heat. Spray with non-stick olive oil spray. Grill the mushrooms for 5-7 minutes on each side or until they are nicely charred on both sides.

9. Grill or warm the burger buns or artisan bread.

10. To assemble the burgers: Place a dollop of sriracha mayo on the bottom bun. Place the mushroom cap on top. Add the caramelized onions and then the roasted bell pepper. Add the cucumber slices, carrot sticks, and chopped romaine. Slather guacamole on the top bun and place on top of the mushroom burger.