Mushroom Burger with Wilted Spinach

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Mushrooms

  Portabella, raw

  1 mushroom, whole or 84g

• Hamburger bun

  Mixed-grain

  1 roll or 43g

• Onions

  Sweet, raw

  1 onion or 331g

• Balsamic vinegar

  1 tbsp or 16g

• Spinach

  Raw

  1 cup or 30g

• Garlic

  Raw

  1 clove or 3g

• Sun-dried tomatoes

  ½ cup or 27g

Directions

1. Preheat oven to 350 degrees F.
2. For the mushrooms: Heat some oil in a pan over medium-high heat, place the mushrooms in the pan and cook for 3 minutes on either side. Once browned, place the mushrooms on an oven tray, season with salt and pepper and place in the oven for 5 minutes or until they have softened. Set aside in a warm resting place.
3. For the bread: Once you pull the mushrooms out of the oven this is a good time to bake your fresh bread, place the burger buns into the oven for 8-10 minutes, when ready remove from the oven and slice in half to get ready for burger assembly.
4. For the filling: In a pan, heat some more olive oil and add the onion rings, drizzle them with balsamic vinegar and cook for 3 minutes on either side or until they have cooked right through and caramelized. Once cooked remove from the pan and leave aside in a warm place. Add a little more oil to the pan, add the spinach and the garlic, cook for 2 minutes or until the spinach leaves have wilted down. Set aside with the onion rings.
5. To serve: Start by dividing the spinach over the bases of the burger buns, then the onion, then the mushrooms, followed by the sundried tomato. Serve and enjoy!

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