Directions

Preheat oven to 375 degrees F

The onions

Cut both the top and stem ends off the big white onion. Peel the onion completely. To make it easier to cut the onion into rings, slice a ½-inch piece from one side. This will give the onion a flat edge that will keep the onion from rolling while you cut it. Then slice across the onion into ½-inch rings. Separate the rings and toss in a bowl with the extra virgin olive oil. Season with a couple pinches of kosher salt and a few twists of the peppermill. Cook on the grill, or in a grill pan on the stovetop ( if you have one) or sauté in a large sauté pan until the onions are just wilted. Return to the bowl. Let cool for 10-15 minutes and then toss with the chopped parsley. Set aside.

The mushrooms

Remove the stems from all the mushrooms and clean them thoroughly with damp paper towels. Add all the mushroom caps to a large bowl and add the balsamic dressing and toss to coat the mushrooms. Season with a couple of pinches of kosher salt and a few twists of the peppermill. Toss again- gently! Let marinate for 10-15 minutes. Line a half-sheet pan with a piece of parchment paper. Lay out all the mushrooms on the sheet pan, cap side up. Lay the second piece of parchment paper over the mushrooms and place a second sheet pan on top. Put the pans in the pre-heated oven and immediately lay a heavy cast-iron or other

heavy pan on top to weigh down and flatten the mushrooms while they are cooking. Roast for 8-10 minutes. Carefully remove the cast iron pan and then remove the two sheet pans from the oven. Lift off the top sheet pan and the top piece of parchment paper. Pour off and save any/all the accumulated juices. (I added my saved mushroom juices to a re-heated marinara sauce later that evening).

Set the mushrooms aside on the sheet pan in case you want to reheat them before building the burger.

The rolls & melted cheese & bacon

Spread the softened butter on the undersides of the rolls and broil or bake until the rolls are browned and toasty. Set aside. Lay 2 pieces of sliced cheese on the bottom roll and melt or broil until the cheese is melted. Pan-fry or oven cook until the turkey bacon is hot and a bit crispy. Set aside.

The tomato, arugula & dressing

Add the baby arugula to a separate bowl and toss with 1-2 tablespoons of Sir Kensington’s or other dressing. Set aside. Slice the tomato. Set aside.

The burger build:

Arrange the flattened, roasted mushrooms, about 5-6 mushrooms per roll on the bottom half of the roll, on top of the melted cheese. (Note: if the mushrooms have cooled off while you were prepping the rest of the ingredients, pop the sheet pan back in the oven for 2-3 minutes.) Next, add a slice or two of tomato on top of the mushrooms. The bacon comes next, fold it in-half before putting it on atop of the tomatoes. A few onions come next. And then some arugula with

dressing. Cover with the toasted bun top.

Serve with extra Sir Kensington’s Sauce on the side. And a bowl of your favorite potato chips would not be out of place!