Black Bean Burger on Portobello Bun

Ingredients

Mushroom Bun

• 1 teaspoon balsamic vinegar
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1/8 teaspoon kosher salt
• 2 portobello mushroom caps, stems removed

Chipotle Mayo

• 2 teaspoons mayo
• 1 teaspoon lemon juice
• 1/8 teaspoon chipotle chili powder

Burger

• 1 black bean burger, thawed

Burger Toppings

• 2 lettuce leaves
• 1 slice tomato

Side

• 1 cup grapes

Directions

1. Whisk together balsamic vinegar, olive oil, garlic, and salt. Brush each portobello cap with the balsamic dressing, pouring any remaining dressing over the two caps. Let marinate for 10-15 minutes.
2. Meanwhile, mix together mayo, lemon juice, and chili powder and set aside.
3. Heat a medium skillet over medium-high heat. Saute the mushroom caps until browned and tender, about 5 minutes each side. Remove from heat.
4. Heat the burger in the microwave or in the skillet until heated through. Serve the burger between the two portobello caps spread with mayo mixture and topped lettuce and tomato.

Nutrition

Calories: 410 Protein: 11.9 g Carbohydrate: 55.8 g Dietary Fiber: 12.3 g Saturated Fat: 2.6 g Sodium: 404.7 mg