Greek Portobello Burgers

Name: Greek Portobello Burgers
Yield: Makes 4 servings
Ingredients: Shredded romaine lettuce, 2 cups (2 oz/60 g); Plain yogurt, ½ cup (4 oz/125 g); Cucumber, ½ cup (2½ oz/75 g) seeded and finely chopped; Ciabatta Rolls, 4, split; Red wine vinegar, 1 tablespoon; Portobello mushroom caps, 4; Sea salt and freshly ground pepper; Yellow onion, ½ cup (2½ oz/75 g) finely chopped; Extra-virgin olive oil, 3 tablespoons; Hot-pepper sauce, 1 teaspoon; Lemon juice, 2 tablespoons; Lemon zest, 1½ teaspoons finely grated; Fresh flat-leaf parsley, 3 tablespoons finely chopped; Chickpeas, 1 can (15 oz/425 g), drained and rinsed; Fresh bread crumbs, 1 cup (2 oz/60 g); Red bell pepper, ½ cup (6 oz/185 g) finely chopped; Ground cumin, 1 teaspoon; Garlic, 4 teaspoons finely chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Here, grilled portobello mushrooms are loaded with a spicy chickpea mixture for a satisfying, protein-packed burger. The yogurt-based dressing adds even more protein and is reminiscent of creamy gyro sauce.

Ingredients

Extra-virgin olive oil, 3 tablespoons
Yellow onion, ½ cup (2½ oz

Burger
Dinner
Vegetarian
Summer

Method

Preheat a grill to medium heat. In a sauté pan over medium heat, warm 1 tablespoon of the oil. Add the onion and bell pepper and sauté until tender, 5 minutes. Add 2 teaspoons of the garlic and the cumin and sauté until aromatic, 30 seconds. Transfer the mixture