Mega Mushroom Burgers

🥘 Ingredients

• arugula
  2 oz
• avocado
  1 unit
• balsamic vinegar
  3 tbsp
• hot sauce
  2 tsp
• mayonnaise
  3 tbsp
• olive oil
  3 tbsp
• portobello mushrooms
  4 pieces
• potato bun
  4 pieces
• roma tomato
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• small bowl
• 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. Set aside.

   yellow onion: 1 unit, roma tomato: 1 unit, mayonnaise: 3 tbsp, hot sauce: 2 tsp
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, tossing, until softened and browned ⏱️ 4 minutes . Season with salt and pepper. Remove from pan and set aside.

   olive oil: 3 tbsp
3. 

   3

   Rub portobello mushrooms all over with a large drizzle of olive oil. Season with salt and pepper. Add to same pan over medium heat. Cook until just tender ⏱️ 4 minutes per side. Pour 1½ tbsp balsamic vinegar into pan and cook until reduced by half ⏱️ 1 minute . Toss to coat mushrooms, then remove from pan and set aside.

   portobello mushrooms: 4 pieces, balsamic vinegar: 3 tbsp
4. 

   4

   Wash and dry same pan, then return to stove over medium heat. Split potato bun in half down center. Add to pan cut side down. Toast until golden brown ⏱️ 3 minutes .

   potato bun: 4 pieces
5. 

   5

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

   avocado: 1 unit
6. 

   6

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

   arugula: 2 oz