Instead of beef patties, these vegetarian burgers are cooked with Portobello fried big hats. Before frying they smeared with aromatic olive oil flavored balsamic vinegar, garlic and thyme, which makes them taste even more amazing. Fry so that the hats are not damaged, remained elastic and looked beautiful on buns. Excellent they’ll be accompanied by delicious red onion jam, caramelized in red wine with honey and spices, as well as thick greek yogurt sauce with horseradish. Share with friends: 
Time: 1 hour. 50 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2/3 Art. low fat plain yogurt
- 3 tbsp. l horseradish
- 4 tbsp. l olive oil
- 3 large red onions, finely chopped (approximately 1 kg.)
- 2 sprigs of fresh thyme
- 1 tbsp. red wine
- 1/4 Art. honey
- 1/4 Art. red wine vinegar
- 1 clove garlic, crushed
- 2 tbsp. l balsamic vinegar
- 4 large portobello mushrooms, (approximately 0.5 kg.) Without legs
- Lettuce
- 4 whole grain buns, or whole grain English muffins, cut horizontally in half and fried
Recipes with similar ingredients: yogurt, table horseradish, onion red, thyme, red wine, honey, wine vinegar, garlic, balsamic vinegar, portobello mushrooms, lettuce, bun whole grain
Recipe preparation:
- Put the yogurt in a sieve, covered with a paper towel and set over a bowl. Set aside about 1 hour for yogurt thickened. Drain the released liquid. Stir in thick yogurt horseradish.
- Meanwhile, in a medium-sized pan over medium heat heat 2 tbsp. l olive oil. Add onion, 1 sprig of thyme and sprinkle with salt and black pepper to taste. Fry with a lid until the onion is softer, about 10-15 minutes, (from time to time stir with a wooden spoon to prevent the onion from sticking). Add red wine and simmer over high heat until most of the wine is soaks in onions. Add honey and red wine vinegar and simmer until onions will not look like jam, about 15 minutes.
- Preheat the grill pan over medium heat. In a bowl, mix the remaining 2 tbsp. l olive oil, garlic and balsamic vinegar. Tear off the leaves from the remaining sprig of thyme and add to the same bowl. Lubricate the mushroom caps with flavored olive oil. Fry the mushrooms, turning, until tender, but so that they remained elastic, about 3-4 minutes on each side. Salt and pepper to taste.
- Put the mushroom between the halves of the bun, lay on top a little onion jam, some lettuce leaves and a little yogurt with horseradish. Serve the burgers warm.
