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Grilled Mushroom Burger with White-Bean Puree

The whole family will enjoy these home-made mushroom burgers any night of the week. 

4 burgers
Tiempo de cocción
9 minutes
2 large garlic (cloves, minced)
2 tablespoons thyme (fresh)
1 cup cannellini beans (cooked or canned, drained and rinsed )
2 tablespoons olive oil
1 teaspoon black pepper
8 large portobella mushroom (caps, stems trimmed)
4 teaspoons balsamic vinegar
2 large onion (red, peeled and cut into thin rings)
4 large hamburger buns (whole-grain)
2 ounces cheddar cheese (thinly sliced, 4 equal portions)
1/2 ounce arugula (rinsed well and dried)
1 ounce Nonstick cooking spray (for onions)
  1. Heat grill or grill pan over medium heat.
  2. In a food processor or blender, combine 1/4 of garlic (about 1/2 teaspoon), 1 tablespoon thyme, beans and 1 teaspoon oil: process to form a smooth and spreadable paste. If mixture it too thick, add 1 teaspoon water. Season with pepper and pulse to combine. Set aside.
  3. Combine remaining garlic, tablespoon thyme, and oil on a plate or baking pan. Gently toss mushroom caps in the mixture. Season with pepper and drizzle with vinegar. Lightly coat onion slices with cooking spray; grill until lightly charred on both sides. Transfer onions to a clean plate; keep warm.
  4. Grill mushrooms stem side up until browned and juices have begun to collect in centers, about 5 minutes. Flip mushrooms, and continue cooking until center is tender, about 4 minutes more.
  5. Split hamburger buns in half and place cut side down on grill; cook until warm and toasted. Spread 1/4 cup puree on bottom half of each bun, top with two grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.

To clean mushroom caps, wipe with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.

Meal Type: Lunch, Dinner
Food group: Vegetables, Protein, Dairy, Grains
Season: Winter, Spring, Summer, Fall