Portobello Mushroom Burgers With Rosemary, Garlic And Lime Spread

• ground beef (enough for two patties)
• 2 large portobello mushroom caps, wiped clean
• 1 1/2 tablespoons balsamic vinegar
• 1/2 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/4 plain nonfat Greek yogurt
• 2 teaspoons dried rosemary
• 3 clove garlic, one grated for sauce, two for burger patties
• 1/2 teaspoon agave syrup or honey
• 1 small lime, zested and juiced (about 11/2 teaspoons zest, 2 tablespoons juice)
• Additional salt (to taste)
• 2 kaiser rolls, sliced in half, or whole grain sandwich buns
• 1/4 cup baby arugula
• large tomato, cut into slices
• 1 red onion, thinly sliced
• 1/2 cup roasted red pepper strips, drained
• 1 tbsp worchester sauce

1. Preheat the grill to medium-high heat.
2. Place the mushrooms in a baking dish or pie plate. Whisk together the vinegar, oil, salt and pepper until blended. Brush the mushrooms with the vinegar mixture; let stand for up to 15 minutes.
3. Mix ground beef with garlic, worchester sauce, garlic, and form into patties. Cook on a skillet.
4. Place the mushrooms on the grill rack and grill until tender, 4 to 6 minutes per side. Transfer to a plate.
5. Meanwhile, combine the yogurt, rosemary, garlic, agave, and zest and juice of the lime in a small bowl until blended. Season the yogurt mixture with additional salt to taste if desired.
6. Brush the rolls with the yogurt mixture. Layer half the rolls with the mushrooms, arugula,tomatoes, onions and red pepper strips. Top with the remaining roll halves. Serve immediately.

ground beef, portobello mushroom caps, balsamic vinegar, extravirgin olive oil, salt, ground black pepper, yogurt, rosemary, clove garlic, syrup, lime, salt, kaiser rolls, baby arugula, tomato, red onion, pepper, worchester sauce

Taken from www.epicurious.com/recipes/member/views/portobello-mushroom-burgers-with-rosemary-garlic-and-lime-spread-51520951 (may not work)