Mega Mushroom Burgers

🥘 Ingredients

• arugula
  4
• avocado
  2
• balsamic vinegar
  4
• hot sauce
  4
• mayonnaise
  4
• olive oil
  8
• pepper
• portobello mushrooms
  4
• potato buns
  4
• roma tomato
  2
• salt
• yellow onion
  2

🍳 Cookware

• small bowl
• large pan
• large pan
• large pan
• small bowl
• medium bowl

1. 

   1

   Wash and dry all produce. Peel yellow onion , then thinly slice crosswise and separate into rings. Slice roma tomato into thin rounds. In a small bowl , combine mayonnaise and hot sauce (to taste).

   yellow onion: 2, roma tomato: 2, mayonnaise: 4, hot sauce: 4
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, tossing, until softened and browned, ⏱️ 5 minutes . Season with salt and pepper .

   olive oil: 8, salt, pepper
3. 

   3

   Rub portobello mushrooms all over with a large drizzle of olive oil. Season with salt and pepper. Add to the same large pan over medium heat. Cook until just tender, ⏱️ 4 minutes per side. Pour 1½ TBSP balsamic vinegar into the pan (we sent more) and cook until reduced by half. Toss to coat the mushrooms, then remove from pan and set aside.

   portobello mushrooms: 4, balsamic vinegar: 4
4. 

   4

   Wash and dry the same large pan , then return to stove over medium heat. Split potato buns in half down center. Add to pan cut side down. Toast until golden brown, ⏱️ 4 minutes .

   potato buns: 4
5. 

   5

   Halve avocado , pit, and scoop flesh from it, then roughly chop. Place in a small bowl and mash until mostly smooth. Season with salt and pepper.

   avocado: 2
6. 

   6

   In a medium bowl , toss arugula with a drizzle of olive oil, remaining balsamic vinegar, and a pinch of salt and pepper. Spread the spicy mayo on the buns, then add a mushroom to each bun. Top with tomato, onion, and avocado. Serve with the salad to the side.

   arugula: 4