Grilled Portobello Burger with Onion Jam Recipe

Name: Grilled Portobello Burger with Onion Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup yogurt, plain low-fat; 3 tablespoons horseradish prepared; 4 tablespoons olive oil, extra-virgin; 3 large red onion thinly sliced; 2 each thyme sprigs fresh; 1 x kosher salt to taste; 1 x black pepper freshly ground to taste; 1 cup red wine; 1/4 cup honey; 1/4 cup red wine vinegar; 1 clove garlic crushed; 2 tablespoons balsamic vinegar; 4 large mushrooms, portabello stemmed, about 1 pound; 1 x lettuce leaves as needed; 4 each buns whole grain, or whole wheat English muffins, split and toasted

Servings: persons

⅔ cup yogurt, plain low-fat
3 tablespoons horseradish prepared
4 tablespoons olive oil, extra-virgin
3 large red onion thinly sliced
2 each thyme sprigs fresh
1 x kosher salt to taste
1 x black pepper freshly ground to taste
1 cup red wine
1/4 cup honey
1/4 cup red wine vinegar
1 clove garlic crushed
2 tablespoons balsamic vinegar
4 large mushrooms, portabello stemmed, about 1 pound
1 x lettuce leaves as needed
4 each buns whole grain, or whole wheat English muffins, split and toasted

1
Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes.
2
Discard the watery liquid.
3
Whisk the horseradish into the thickened yogurt.
4
Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat.
5
Add the onions, 1 thyme sprig, and season with salt and pepper, to taste.
6
Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking).
7
Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions.
8
Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
9
Preheat a stove top grill pan over medium-high heat.
10
Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl.
11
Strip and add the leaves from the remaining sprig of thyme.
12
Coat the mushroom caps all over with the flavored olive oil.
13
Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side.
14
Season with the salt and pepper.
15
Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream.
16
Serve warm.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ⅔ cup yogurt, plain low-fat, 3 tablespoons horseradish prepared, 4 tablespoons olive oil, extra-virgin, 3 large red onion thinly sliced, and more.

Yes, Grilled Portobello Burger with Onion Jam falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Portobello Burger with Onion Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions