Ingredients
The following ingredients have 4 Servings
- 4 Portobello Mushrooms (stems removed)
- Olive oil
- Salt and pepper
- 4 Burger Buns
- 4-8 slices Provolone Cheese
- Leaf lettuce (for garnish)
- 6 slices bacon (diced)
- 1 shallot (diced)
- 1 small onion (diced)
- 1/4 cup strong coffee
- 3 Tbsp cider vinegar
- 3 Tbsp dark brown sugar
- 1 1/2 Tbsp maple syrup
- 1/4 cup mayonnaise
- 1 Tbsp fresh thyme (finely chopped)
- 1 Tbsp fresh oregano (finely chopped)
- Pinch salt
- Freshly ground pepper
Instruction
- For the bacon jam: In a frying pan over medium heat, fry bacon until the fat has rendered off and it is starting to brown. Remove the bacon to a bowl, then remove all but 1 Tbsp. of bacon fat from the frying pan. Add the onion and shallot to the pan and cook until they are softened and translucent. Add to the pan the coffee, cider vinegar, brown sugar and maple syrup. Bring mixture to a boil, then reduce heat to medium-low. Add bacon back to the pan and stir to coat. Simmer, stirring regularly, on medium low until most of the liquid has evaporated and it is thick and syrupy, 5-10 minutes. Use immediately or remove to a bowl and allow to cool slightly, then cover and refrigerate until needed.
- For the Herb Mayo: Combine all ingredients in a small bowl. Allow to stand at room temperature while you prepare the burgers or cover and refrigerate if making ahead.
- For the burgers: Heat grill to medium-high. Brush portobello mushrooms with olive oil and season with salt and pepper. Place mushrooms on grill with the round top side up. Grill for a couple of minutes, then flip. Fill mushroom with bacon jam and continue grilling a couple of minutes more. Move mushrooms to top tray. Top with one or two slices of provolone cheese. Close grill lid and allow to heat until the cheese is melted. Toast burger buns, if desired.
- To serve: Spread some of the herb mayo on both top and bottom of burger bun. Place some leaf lettuce on the bottom piece of bun. Top with mushroom. Place top of bun on. Enjoy!
