PORTOBELLO BUFFALO BURGERS WITH CELERY APPLE SLAW
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Cook vegetables for burgers:
- Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. 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. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
- Meanwhile, make slaw:
- Cut celery and apple into 2-inch-long thin julienne with slicer.
- Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
- Finish and cook burgers:
- Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
- 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.
- Serve burgers, topped with slaw, on buns.
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