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1
Heat a grill or grill pan to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 6 to 8 seconds).
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2
In a food processor, puree one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil until smooth.
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3
If mixture is too thick to spread, add a bit of water.
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4
Season with pepper, and pulse to combine.
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5
Combine the remaining garlic and remaining 1 tablespoon thyme with 1 tablespoon plus 2 teaspoons oil in a shallow dish.
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6
Place the mushroom caps in the garlic mixture, and turn to coat.
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7
Season with pepper; drizzle with vinegar.
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8
Place onion slices on a plate, and lightly coat each side with remaining 2 teaspoons oil.
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9
Grill the onions until lightly charred on the first side, about 3 minutes.
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10
Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more.
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11
Transfer onions to a clean plate; cover to keep warm.
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12
Working in batches if necessary, place mushrooms on the grill, stem side up.
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13
Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes.
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14
Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.
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15
Split hamburger buns, and place cut side down on the grill; cook just until warm and toasted.
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16
Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps.
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17
Layer each with sliced cheese, grilled onions, and a small handful of arugula.
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18
Top with remaining roll halves, and serve.
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19
(Per Serving)
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20
Calories: 382g
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21
Saturated: 4.2g
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22
Unsaturated Fat: 9.8g
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23
Cholesterol: 15mg
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24
Carbohydrates: 46.7g
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25
Protein: 14g
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26
Sodium: 447mg
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27
Fiber: 9.2g
