Marinate Ahead and Grill
Grilled Mushroom Burgers with Chipotle Mayo
Warm Sweet Potato Salad
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
- 6 portobello mushroom caps, stems removed
- 1 onion, sliced into rings
- 6 (1-oz) slices Monterey Jack cheese
- ½ cup mayonnaise
- 1 chipotle pepper in adobo sauce (from a 7-oz can), chopped (see note)
- 6 whole-wheat hamburger buns, toasted
Instructions
- Combine vinegar, oil, salt and pepper in a large zip-top freezer bag; add mushrooms and onion, and let stand 15 minutes.
- Preheat grill to medium-high heat. Place mushrooms and onion on a grill rack coated with cooking spray; grill 5 to 7 minutes on each side or until tender. Thinly slice mushrooms.
- Combine mayonnaise and chipotle pepper; spread over cut sides of buns.
- Place mushrooms on bun bottoms; top with cheese, onions and bun tops.
Side Dish Ingredients
- 2 lb sweet potatoes, peeled and cut into 1-inch pieces
- 1 tsp kosher salt
- ¼ cup olive oil
- 1½ Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- ¼ cup chopped fresh parsley
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Place sweet potatoes and kosher salt in a large saucepan; add water to cover. Bring to a boil.
- Cook 18 minutes or until tender. Drain and transfer to a large bowl. Combine oil, vinegar, mustard, parsley, garlic salt, and pepper; drizzle over potatoes. Toss to coat; serve warm.
Vegetarian Meal Plan
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