Meaty enough to satisfy even steak-lovers, this is the perfect burger for vegetarians or veggie lovers. Stack the smoky mushrooms onto crusty buns with plenty of burger trimmings.

• 4 tablespoons extra-virgin olive oil
• 3 large red onions, thinly sliced
• 2 sprigs fresh thyme
• salt and freshly ground black pepper, to taste
• 1 cup dry red wine
• 1/4 cup honey
• 1/4 cup red wine vinegar
• 1 garlic clove, minced
• 2 tablespoons balsamic vinegar
• 4 large Portobello mushrooms, stemmed
• Red Leaf Lettuce, Crumbled Gorgonzola cheese, Roasted peppers……
• 4 Hamburger Buns, toasted on the grill

Heat 2 tablespoons of the olive oil in a medium skillet, over medium heat.  Add the onions and thyme sprigs and season with salt and pepper to taste.  Cook, covered, until the onions have wilted, about 10 to 15 minutes, stirring occasionally.  Add the red wine and simmer over high heat until reduced to 2 tablespoons of liquid.  Add the honey and vinegar and simmer gently until the onions get jam-like, cooking for about 15 minutes.


Preheat the grill pan. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Coat the mushroom caps all over with the marinade and season the mushrooms with salt and pepper.  Grill the mushrooms, turning as needed, until tender, about 4 minutes per side.


Sandwich the grilled mushrooms between the buns, top with some of the onion jam, crumbled gorgonzola and a lettuce leaf and serve.


Serves 4