Portobello “Burgers” with Peppers, Onions & Super Sauce

So far this summer I’ve had these portobello burgers on two occasions. With layers of flavorful roasted vegetables, melted cheddar cheese and a creamy, dreamy sauce, this is the simplest and easiest vegetarian meal to whip up and also happens to be insanely delish.

You can also do all the vegetables on the grill, which I did while on vacation with my family a couple weeks ago. While everyone else was grilling burgers, I grilled up my vegetables and mushroom caps so I didn’t miss an ounce of summertime bbq fun. Even the meat eaters were drooling over these sandwiches, which isn’t uncommon when it comes to my plant-forward recipes, but even so, I love it every time.

I like ketchup on my burgers, but I love this mixture of ketchup and plain greek yogurt even more. It cuts down on the sugar, adds protein, tastes good on anything you’d pair with ketchup and gives this sandwich a creamy element – no brainer, right? That’s why I call it a super sauce. You can doctor it up even more if you want (mustard, garlic powder, hot sauce etc.), but when it’s this good in its simplest form, why bother? Well, sometimes I do bother, it really depends on my mood. But for this one, just ketchup and yogurt did the trick.

Best of Basic: Portobello Burgers with Peppers, Onions & Special Sauce
Servings: 4 Start to Finish: 50 minutes

Ingredients

2 sweet bell peppers, cored, slice into thick strips
1 large red onion, peeled & sliced, slices should be on the thicker side (1/8-1/4″)
4 large portobello mushroom caps, stem removed
olive oil
sea salt, fine grain
black pepper
1/2 cup shredded cheddar cheese

For Super Sauce
1/2 cup greek yogurt, I like full fat yogurt
1/2 cup ketchup

4 burger buns, english muffins or large lettuce leave wraps (use a lettuce wrap for gluten free, toasting bread is recommended)

To Make

Preheat oven to 400 degrees (F).

Toss onion slices with 2 tsps olive oil and a big pinch salt. Spread out in an even layer on a lined baking sheet. Toss bell peppers with 2 tsps olive oil and a big pinch salt. Spread out onto an even later on a lined baking sheet. One full-size sheet pan should work for onions and peppers together. Roast in preheated oven for 20 minutes. Toss, keeping the onions and peppers separate. Return to oven and continue roasting until beginning to char – 10-15 min for onions, 15-20 minutes for peppers.

Meanwhile, brush or rub each mushroom cap with a teaspoon of olive oil. Place upside down on a lined baking sheet. Season with salt & pepper. Roast in preheated oven for 10 minutes. Flip mushroom caps over and roast for an additional 10 minutes. Remove from oven and set aside.

While mushrooms, onions and peppers roast, mix together yogurt and ketchup. Set aside in fridge.

When the peppers have 5-10 minutes left, sprinkle each mushroom cap with 2 tablespoons cheddar cheese and return to oven for 5-10 minutes, or until cheese is melted.

Assemble each sandwich or lettuce wrap by layering special sauce, mushroom caps, peppers and onions.