Portobello Buffalo Burgers with Celery Apple Slaw

Ingredients

• 2 rib celery stalks 
• 1.5 teaspoons apple cider vinegar 
• 0.5  apples i use 2 granny smith apples cored unpeeled (left )
• 1 pound frangelico 
• 1 tablespoons mayonnaise 
• 1 teaspoon olive oil 
• 2 tablespoons olive oil divided
• 1 medium onion chopped
• 10 ounces portabello mushrooms trimmed quartered
• 0.3 teaspoon sugar 
• 1 teaspoon coarse mustard 

Equipment

• food processor
• bowl
• frying pan
• whisk

Directions

1. Pulse onion and mushrooms in a food processor until finely chopped.
2. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers.
3. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes.
4. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
5. Cut celery and apple into 2-inch-long thin julienne with slicer.
6. Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
7. Add celery and apple, tossing to coat.
8. Let stand 15 minutes to develop flavors.
9. Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
10. Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
11. Serve burgers, topped with slaw, on buns.
12. Per serving: Calories 389, Total fat 29 g, Saturated Fat 2 g, Cholesterol 79 mg, Sodium 733 mg, Carbohydrate 8 g, Fiber 2 g, Protein 23 g
13. Nutrition Data
14. See Nutrition Data's complete analysis of this recipe ›