The Portobello Burger

The Portobello Burger

Roasted tomato, fontina, and salad

Brava

Serves  

Active Time:

~10 min

Total Time:

~22 min

About this Recipe

For this veggie burger, Chef Travis wanted to use a whole ingredient instead of a processed patty. Portobellos are packed with concentrated mushroom flavor, and the roasted tomato adds even more umami that will leave you ready for more.


Ingredients

  • 2 portobello mushrooms
  • 1 red onion
  • 2 tablespoons sherry vinegar
  • 2 tablespoons Dijon mustard
  • 1 beefsteak tomato
  • 2 hamburger buns
  • 2 ½ oz organic cherry tomatoes
  • 2 oz spring lettuce mix
  • 2 tablespoons pumpkin seeds
  • 2 slices fontina

From Your Pantry

extra-virgin olive oil

cooking oil

kosher salt and black pepper

Equipment

Brava metal tray

Brava glass tray

mixing bowls

Nutrition Information

730 calories per serving

Allergens: Milk, Wheat (Gluten)

Nutrition Facts

Tags

  • Chef's Picks
  • Two Tray Cooks
  • Lunch
  • Dinner
  • Vegetarian
  • Meal Kit
  • Bread
  • Californian
  • Glass Tray
  • Metal Tray
  • Recipes
  • Sandwiches
  • Serves 4
  • Vegetables
  • Weeknight

  1. step
    1

    Prep portobellos & onion

    • Remove stems from portobellos and scrape out gills with a spoon. Wipe away any soil from mushroom caps with a damp paper towel.
    • Place mushrooms, stemmed side up, in Zones 2 and 3 of Brava glass tray.
    • Peel red onion and cut two ¼-inch-thick slices.
    • Place onion slices in Zone 1 of Brava glass tray.
    • Finely dice 1 tablespoon of remaining onion and set aside for vinaigrette. You will have some onion left over.

  2. step
    2

    Prep vinaigrette & tomato

    • In small bowl, combine sherry vinegar, ½ teaspoon Dijon mustard, diced onion, ¼ cup extra-virgin olive oil and a pinch of salt and pepper; stir well. Save remaining mustard for serving.
    • Pour 1½ teaspoons vinaigrette into each mushroom cavity. Save remaining vinaigrette for salad.
    • Season mushrooms with a pinch of salt.
    • Cut two ½-inch-thick slices of beefsteak tomato. You will have some tomato left over.
    • Place tomato slices in Zone 1 of glass tray next to onion.
    • Drizzle tomato and onion slices with 1 teaspoon cooking oil and season with a pinch of salt.

  3. step
    3

    Slide glass tray into top shelf

    • Select “The Portobello Burger” on your Brava touchscreen and follow instructions.
    • While food cooks, arrange buns, cut side up, on Brava metal tray.
    • Next, prepare salad.

  4. step
    4

    Make salad

    • Cut cherry tomatoes in half.
    • In large bowl, toss together spring lettuce mix, cherry tomatoes and pumpkin seeds.

  5. step
    5

    Warm buns

    • When your food is done, remove glass tray from Brava, immediately slide metal tray into top shelf and close door. The residual heat will warm buns.

  6. step
    6

    Assemble burgers, dress salad & serve

    • Place a slice of roasted tomato and onion inside each mushroom cavity, then top with a slice of fontina.
    • When fontina has melted (about 1 minute), remove buns from Brava.
    • If desired, spread remaining Dijon mustard on buns.
    • Place a mushroom on each bottom bun and cover with top buns.
    • Season salad with a pinch of salt and pepper, then toss with remaining vinaigrette to taste. You may have some vinaigrette left over.
    • Divide salad between individual plates and add burgers.