Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson
Our deconstruction of the popular veggie option for burger lovers.
1 cup balsamic vinegar
pinch pepper, ground
pinch sea salt
1/2 – 1 large red onion
1 1/2 cups grape tomatoes, halved
1/4 red onion, medium diced
2 1/2 tsp mustard seed
1 tsp pepper
1/2 tsp sea salt
1 cup white wine vinegar
2 tsp tarragon, finely ground
1 pinch pepper, ground
1 pinch sea salt
1 cup light mayo
1 Tbsp grainy Dijon Mustard
4 burger buns
4 portobello mushrooms
3/4 cup crumbled blue cheese
1 cup mixed baby greens
- Peel and core onions and slice.
- In a pot, caramelize the onions with a minimal amount of oil.
- Mix vinegar, pepper, and salt to make a brine. Add enough brine to cover onions and simmer over low heat for 10 minutes.
- Let cool to room temperature. Cover and refrigerate.
- Combine all ingredients except tomatoes in a pot and heat on high, stirring every few minutes, until mixture begins to boil. Remove from heat and let cool 15 minutes.
- Place tomatoes in a heat safe container. Stir mixture well then pour over tomatoes. Mix well.
- Mix all ingredients together.
- Lightly spritz both sides of mushroom with water to moisten. Grill, covered, until mushroom is soft.
- Lightly toast burger buns and smear with herb mayo. Add tomatoes, blue cheese, mushroom patty, onions, greens and top bun.
Yield 4 servings
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