Portobello Bun Burger with Sauteed Onions and Dates
Portobello Bun Burger with Sauteed Onions and Dates
Servings: 4
Ingredients
- 4 Teton Waters Ranch Burger Patties
- 4 Portobello mushrooms cleaned
- 2 tablespoons + 1 teaspoon avocado oil
- 1 medium onion thinly sliced
- 8 dates pitted and halved
- 1 tablespoon + 2 teaspoons sea salt
- 1 tablespoon + 1 teaspoon freshly cracked black pepper
- 2 cups baby arugula leaves
Instructions
- Preheat the oven to 375 degrees F.
- Rub the cleaned Portobellos with 1 tablespoon oil and 1 teaspoon sea salt. Place on a baking sheet and bake for 5 minutes. Set aside.
- Add 1 tablespoon of oil to a sauté pan. On medium heat, cook the onions and dates with 1 tablespoon salt and 1 tablespoon pepper. Cook for 10 minutes. Pour into a bowl and set aside.
- Using the same sauté pan as you did for the onions, place frozen burgers into skillet and cook on one side until juices begin to come through. Flip the burger and continue to cook until internal temperature reaches 160°F.
- In a small bowl, place the arugula, 1 teaspoon avocado oil, 1 teaspoon sea salt and 1 teaspoon pepper. Mix gently.
- To assemble the burger, place 1 Portobello, cap side down on a plate. Place a burger patty on the mushroom. Top patties with the onion-date mix and some arugula mix. Repeat with remaining patties. Enjoy!
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