Balsamic Peach Portobello Burgers with Arugula Pesto & Mozzarella
With summer produce in full bloom, now is the perfect time to try out some new grilling recipes. These easy and healthy balsamic peach Portobello burgers are a welcomed departure from the heavy fare that usually dominates summer grilling. Packed with flavor and super satisfying, these burgers will quickly become a summer favorite.
Total Time: 30 minutes
¼ cup balsamic vinegar
1 tablespoon maple syrup
2 cloves minced garlic
2 Portobello mushroom caps
1 peach, pitted and thinly sliced
½ red onion, peeled and sliced into ¼ inch rounds
2 slices mozzarella
1 small handful fresh arugula
2 tablespoons arugula pesto (recipe below- or use store-bought)
2 sesame buns
Salt and pepper to taste
Arugula Pesto: In a blender, combine 1 handful arugula, 2 peeled garlic cloves, 1 handful mixed herbs (basil, mint, parsley, etc.), ¼ cup extra virgin olive oil, and 2 tablespoons lemon juice. Blitz everything together until smooth, adding a tablespoon or two of cold water if needed. Season to taste with salt and pepper.
In a large shallow bowl, whisk together the balsamic vinegar, maple syrup, garlic, and a pinch each of salt and pepper. Add the mushrooms, peaches, and onions, and toss until they’re all coated. Allow to marinade for 10 minutes.
Heat a grill pan or outdoor grill to medium high heat. Grill the mushrooms for 3-4 minutes on each side, until tender. Repeat with the peach and onion slices, until everything is just tender and slightly charred in places.
Toast your buns on the grill, or under the broiler in the oven if you're using a grill pan. Top the bottom half of each bun with the mozzarella, and toast until melted.
Spread the arugula pesto on the top side of each bun, then layer the mushrooms, peach slices, and onions over the bottom bun with the mozzarella. Top each burger with a small handful of fresh arugula, and cover with your top bun.
Serve hot, with extra pesto on the side for dipping. Enjoy!