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Fig & Feta Portobello Mushroom Burgers
FIG & FETA PORTOBELLO MUSHROOM BURGERS
Prep Time: 00:00
Cook Time: 00:00
1/4 cup balsamic vinegar
2 tablespoons tamari sauce (gluten free soy sauce)
2 tablespoons dijon mustard
1/3 cup olive or avocado oil
crushed red pepper flakes, to taste
ground black pepper, to taste
4 portobella mushroom caps, stems removed
4 oz sheep feta cheese
4 brioche burger buns, toasted (use gluten free if needed)
4 tablespoons fig preserves
8 slices uncured cooked bacon (omit if vegeterain/vegan)
4 fried eggs
1/4 cup ketchup
1/4 of your favorite bbq sauce
1 teaspoon smoked paprika
1In a gallon size Ziploc bag, combine the balsamic vinegar, tamari, mustard, olive oil, crushed red pepper flakes and black pepper. Add the mushroom caps and toss to coat. Let the mushrooms marinate 30 minutes to 1 hour.
2Preheat an outside grill or grill pan to medium high. Place the mushrooms on the grill/grill pan and cook for 3-5 minutes on each side or until lightly charred. During the last minute add the feta cheese.
3Spread each toasted bottom bun with fig preserves. If you are not using a bun, spread fig preserves over feta cheese. Top your mushroom burger with 1 slice cooked bacon, 1 fried egg and handful of fresh arugula. If using a bun, spread each top bun with smoky ketchup!! Serve with roasted sweet potato fries or asparagus!!
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