A Veg-Friendly Burger To Make This Weekend

It’s that time of year again when the grills come out and beers start chilling. There are hot dogs made with unknown “meats," mayonnaise-laden potato salad, and chips galore. But, July 4th doesn't have to be notoriously unhealthy.
Balsamic-Marinated Portobello Mushroom Burger With Grilled Onion, Peaches, And Arugula
3 whole grain burger buns
2 cloves of garlic, minced
1 tbsp Dijon mustard
1 tsp dried or fresh thyme
1/3 cup balsamic vinegar
1 tbsp olive oil
3 portobello mushrooms, cleaned and stemmed
1 red onion, sliced into thick rings
2 peaches, sliced into half-inch rounds
1 cup arugula, washed
1/2 lemon, juiced
1/2 an avocado
Salt and black pepper to taste
Whisk together the garlic, mustard, thyme, balsamic vinegar, and olive oil in a bowl. Coat the mushrooms with the marinade and let sit for 5 minutes. Over medium high heat, warm up a cast iron grill pan. Grill the mushrooms, two minutes a side, rotating 45 degrees on each side to obtain crosshatch marks, if desired. Once cooked, transfer the mushrooms to a plate. Repeat the grilling with the red onions, peaches, and burger buns.
In a bowl, toss the arugula with lemon juice, a pinch of salt, and a grind of black pepper.
To assemble; mash a tbsp of avocado on the bottom half of your grilled burger bun. Layer one portobello mushroom, onions, peaches, and a handful of arugula. Enjoy!

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