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A portebello burger that means business

Published August 11. 2010 05:00PM

Whenever the word "veggie" modifies "burger," many people taste skepticism more than anything else.

While it's true that many veggie burgers are nothing more than mushy patties of ground up produce, this portobello burger with sun-dried tomato mayo is a burger of a different class.

Marinated and grilled just right, a large portobello mushroom cap can be just as toothsome and "meaty" as the real deal. And when you add accoutrements, like char-grilled red onion and red bell pepper, plus a slathering of savory sun-dried tomato mayo, you just might turn a meat eater into a vegetarian. At least until the next meal.

Portobello Burger with Sun-DriedTomato Mayo

Start to finish: 25 minutes

Servings: 4

For the mayo:

1/2 cup reduced-fat mayonnaise

2 tablespoons prepared sun-dried tomato pesto

1 teaspoon lemon juice

For the burger:

cup red wine vinegar

cup extra-virgin olive oil

2 cloves garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Four 5-inch round portobello mushroom caps

Four 1/2-inch-thick slices red onion, cut from a large red onion

1 yellow or orange bell pepper, quartered lengthwise and seeded

4 kaiser rolls, split

1 cup baby arugula

In a small bowl, stir together the mayonnaise, sun-dried tomato pesto and lemon juice. Cover and refrigerate until serving time.

In a large bowl, whisk together the vinegar, oil, garlic, mustard, salt and pepper. Add the mushrooms, onions and peppers, turning to coat with the marinade.

Heat a gas grill to medium-high or light a charcoal fire.

Remove the vegetables from the marinade, letting any excess drip off. Reserve the marinade. Grill the vegetables until browned on both sides and tender, about 5 minutes per side, brushing once with additional marinade during cooking.

Meanwhile, toast the rolls at the edge of the grill or in a toaster.

To assemble the burgers, divide the arugula among the 4 roll bottoms. Top with onions and peppers. Set the mushroom caps on top. Spread a quarter of the mayo on each roll top and set on top of the mushrooms.

Nutrition information per serving (values are rounded to the nearest whole number): 430 calories; 207 calories from fat; 23 g fat (4 g saturated; 0 g trans fats); 1 mg cholesterol; 47 g carbohydrate; 9 g protein; 4 g fiber; 895 mg sodium.

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