Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli
By Minimalist Baker · minimalistbaker.com
1 hr 45 min4 burgers
Meaty portobello mushrooms marinated in balsamic and Italian herbs, topped with roasted garlic cashew aioli, caramelized onions, and fresh vegetables on toasted buns.
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| prepPreheat oven to 400°F / 204°C | ||||
| 1 head garlic (to roast) | Roast garlic 400°F / 204°C, 1 hr | Assemble burgers with aioli, mushrooms & onions | ||
| 90 g raw cashews | Soak cashews 1 hr, drain & rinse | |||
| 2 cloves garlic, minced (for aioli) | Blend aioli until smooth, adjust seasoning | |||
| 15 ml avocado or olive oil (for aioli) | ||||
| 80 ml water (or unsweetened almond milk) | ||||
| Salt + pepper to taste (for aioli) | ||||
| 4 medium-large portobello mushrooms | Clean mushrooms, arrange stem-side up | Whisk marinade, brush mushrooms, rest 30 min | Sauté mushrooms 3–6 min per side until golden | |
| 45 ml avocado or olive oil (for marinade) | ||||
| 60 ml balsamic vinegar | ||||
| 1 tablespoon Italian seasoning (dried basil + oregano) | ||||
| 2 cloves garlic, minced (for marinade) | ||||
| 1 healthy pinch each salt and black pepper (for marinade) | ||||
| 15 ml avocado or olive oil (for onions) | Sauté onions over medium heat until golden | |||
| 1 medium white or yellow onion, peeled + sliced into 1/4-inch rings | ||||
| 4 whole wheat hamburger buns | Toast buns, slice tomatoes, chop greens | |||
| 2 ripe tomatoes, sliced (optional) | ||||
| Lettuce or greens of choice (optional) | ||||
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