Mushroom Burger

This holiday season ditch the bun and sandwich your red kidney beans burger, onion, and tomato between a pair of
grilled portobello mushroom caps in this easy and yummy recipe.

Ingredients:
2 tablespoons extra-virgin olive oil, divided
2 portobello mushroom caps
1 teaspoon kosher salt, divided
2 teaspoons fresh thyme leaves, divided
cooking spray
2 red kidney burger patties (recipe below)
2 ¼-inch-thick slices red onion
2 ¼-inch-thick slices tomato
2 tablespoons prepared basil pesto
½ teaspoon sesame seeds

Method:
Drizzle half the oil over the top of the mushroom caps. Sprinkle half the salt and thyme over the caps. Flip the caps and repeat with remaining oil, thyme, and salt.
Heat a grill pan on medium-high and prepare with with cooking spray.
Lay portobello caps, rounded side up, red kidney beans burger patties, and onion slices onto the hot grill pan; cook for 4 minutes.
Turn the mushroom caps and continue cooking for 1 minute before turning the burgers and onion slices.
Lay a mozzarella slice atop each turkey patty. Continue cooking until the mushroom caps are softened.
Place one portobello cap onto each of two plates with ribbed side facing up. Top each cap with a red kidney beans patty,
 1 tablespoon pesto, an onion slice, and a tomato slice. Sandwich with remaining caps. Sprinkle sesame seeds over the burgers to serve.

Red Kidney Beans Patties

Ingredients:
Red kidney beans- boiled- 2 cups
Potato- boiled-2
Coriander leves- finely chopped-1/2 cup
Zinger and green chilli paste- 1/2 tsp
Black pepper pwd.-1/2 tsp
Salt to taste
Oil

Method:
In a bowl add all the above ingredients mash and mix well. Apply water in your hands, make patties. On a grilling pan add 2 tsp oil and place these patties.
cook on medium flame for 4-5 minutes or till golden. Turn and cook on other side. Ready to be served hot.

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Happy Cooking

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