Recipe of the Week


Prep Time: 1 Hour
Yields: 4 Servings

This is not only the perfect vegetarian burger but it is full-flavored and fun to make. It can also be your answer to a quick meatless meal during lent. The burger may be further enhanced with a sprinkling of smoked Monterey jack or mozzarella and shredded lettuce.

Ingredients for Caramelized Onion Relish:
2 medium onions, sliced into ⅛-inch rings
¼ cup melted butter
2 tbsps olive oil
1 tbsp Steen’s™ cane syrup
1 (12-ounce) bottle Abita® Amber beer
 salt and black pepper to taste

Method for Caramelized Onion Relish:
NOTE: Make sure onion slices are no more than ⅛-inch thick, otherwise it will be too large for a relish and will take longer to cook. In a large sauté pan, combine butter and olive oil over medium-high heat. The heat should be high enough to soften onions quickly but not burn butter. Add thinly sliced onions, stirring constantly. Cook onions until soft and lightly browned, about 10 minutes. When onions are soft, add cane syrup and beer, increase heat to high and bring to a rolling boil. Reduce heat to simmer and cook until a relish consistency is achieved, 8–10 minutes. Do not scorch. Season lightly with salt and black pepper. Remove from heat and keep warm.

Ingredients for Portabella Burger:
4 large portabella mushroom caps, stems removed
6 garlic cloves, coarsely chopped
1 (14-ounce) jar roasted red bell peppers, drained
¼ cup balsamic vinegar
4 tbsps olive oil, divided
¼ cup chopped basil
1 tbsp chopped rosemary
1 tbsp lemon juice
½ cup loosely packed flat-leaf parsley
salt and black pepper to taste
granulated garlic to taste
Montreal steak seasoning to taste
4 sesame seed buns

Method for Portabella Burger:
NOTE: Drain roasted red peppers extremely well to ensure a thickened sauce. In a 1-gallon zipper bag, combine balsamic vinegar, 3 tablespoons olive oil, basil, rosemary and lemon juice along with portabella mushrooms. Shake bag to coat evenly and marinate 30–45 minutes. While mushrooms are marinating, make garlicky pepper paste by placing chopped garlic, roasted red bell peppers, remaining olive oil and parsley in a food processor. Season lightly using salt, pepper and granulated garlic. Purée until sauce is thick and smooth. Pour sauce into a glass bowl and cover tightly with plastic wrap until ready to serve. Garlicky pepper paste may be made 1 day in advance for best flavor. Once mushrooms are marinated, heat grill according to manufacturer’s directions. Consider using an indoor Panini-style grill for ease and quickness. Remove mushrooms from marinade and place on a cookie sheet. Season to taste using steak seasoning, salt, black pepper and granulated garlic. Grill mushrooms, caps down, turning after 6 minutes on each side until done to your liking. While the mushrooms are cooking, warm buns in an oven if desired. Remove from oven and spread pepper paste on the inside of the bun. Top with grilled portabellas and a generous portion of onion relish. Shredded lettuce and smoked cheese may be added to the burger.












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