WEEKDAYS 1e|12c|p

Baby Bella Burgers With Watercress Pesto

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For Vegetarians and Nonvegetarians Alike
skill level
Easy
time
1-30min
servings
Over 8
cost
$$
Vegetarians and non-vegetarians alike will love these burgers, topped with a flavorful watercress pesto.
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ingredients
  • 1/2 cup balsamic vinegar3-4 sprigs rosemary1/4 cup Worcestershire sauce1/2 cup extra virgin olive oil (EVOO)
  • divided
  • plus additional for drizzling12 baby bella mushroom caps3 plum tomatoes
  • cut into 1/2-inch-thick slicesSalt and freshly ground black pepper6 slices provolone cheese
  • cut to fit the size of the roll12 brioche slider size rolls2 cups watercress3 tablespoons walnuts
  • toastedJuice of 1 lemon1 clove garlic
  • chopped
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Pre-heat the oven to 275ºF. 
  • 2
    1/2 cup balsamic vinegar
    3-4 sprigs rosemary
    1/4 cup Worcestershire sauce
    1/4 of 1/2 cup extra virgin olive oil (EVOO)
    12 baby bella mushroom caps
    In a large mixing bowl, combine the balsamic vinegar, rosemary, Worcestershire sauce and 1/4 cup EVOO (eyeball it). Add the mushroom caps to the bowl and toss to coat. 
  • 3
    Marinate in the refrigerator for several hours.
  • 4
    3 plum tomatoes, cut into 1/2-inch-thick slices
    Cut tomato slices  
  • 5
    Some of the remaining EVOO
    Salt and freshly ground black pepper
    While the portabellos are marinating, arrange the tomato slices on a baking sheet and drizzle them with a little EVOO and a sprinkle of salt and pepper. Roast them in the oven for 1 hour, then turn the oven up to 325ºF for another 30 minutes until the tomatoes are light golden brown; reserve. 
  • 6
    When you're ready to cook the burgers, pre-heat a grill pan over medium heat. 
  • 7
    Salt and freshly ground pepper
    Remove the mushrooms from the marinade, blotting off any excess with a paper towel. Season them with salt and pepper, and grill until grill-marked and tender, about 3 minutes per side. 
  • 8
    6 slices provolone cheese, cut to fit the size of the roll
    When you flip them, lay down a slice of cheese on each one to melt. 
  • 9
    2 cups watercress
    3 tablespoons walnuts, toasted
    Juice of 1 lemon
    1 clove garlic, chopped
    Salt and freshly ground black pepper
    Remainder of the EVOO
    While the cheese is melting, set up a food processor. In the bowl, combine the watercress, walnuts, lemon juice, chopped garlic, and some salt and pepper. Pulse the machine a few times to chop everything up, then turn on the machine and stream in the remaining 1/4 cup EVOO until it forms a smooth pesto. 
  • 10
    12 brioche slider size rolls 
    To assemble each burger, place a grilled mushroom cap on the bun bottom. Top with a slice of roasted tomato, a dollop of the pesto sauce made in the food processor and the bun top.
 
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