Portobello Burgers

Ingredients

OZO® Plant-Based Burgers	4 Burgers
Extra virgin olive oil	½ Cup
Aged balsamic vinegar	5 Tablespoons
Fresh rosemary, minced	2 Tablespoons
Kosher salt	1 Teaspoon
Ground black pepper	1 Teaspoon
Portobello mushroom caps	8 Mushrooms
Fresh pesto	¼ Cup
Roma tomatoes, sliced	2 Tomatoes
Arugula	2 Cups
Sesame seeds (optional)	½ Teaspoon

Directions

Step 1

In a large mixing bowl, add olive oil, vinegar, rosemary, salt, and black pepper, and whisk to combine.

Step 2

Add the mushroom caps to the bowl and toss, using a spoon to evenly coat.

Step 3

Let stand at room temperature for 20-30 minutes, tossing and coating occasionally.

Step 4

Preheat griddle to 325°F and spray with nonstick cooking spray.

Step 5

Place the mushrooms on the griddle (reserving marinade for basting) and grill for 5-7 minutes on each side until tender, marinading frequently using a pastry brush. Remove from heat and set aside.

Step 6

Respray the griddle with nonstick cooking spray. Cook the burgers 3-5 minutes per side or until internal temperature is 165°F. Remove from heat.

Step 7

For assembly, coat each Portobello base with 1 tablespoon pesto, then top with a cooked patty, tomatoes, arugula, and another Portobello base, like you would a bun. Sprinkle bun with sesame seeds. Serve immediately.