Grabbable grub

Portobello Mushroom and Carmelized Onion Burger

Who has time to sit and eat when the return of springtime weather is such a powerful draw to the outdoors? When you’re on the go,
sandwiches — portable, yet oh-so-tasty — are the perfect choice. Pick just the right bread to go with fillings that can run the gamut from meat and poultry to fish and cheese, and don’t forget the garnishes!

Bacon-Tomato Sandwiches
Print Recipe
Servings
4
Servings
4
Bacon-Tomato Sandwiches
Print Recipe
Servings
4
Servings
4
Ingredients
  • 1/2 cup mayonnaise
  • 1/2 tsp. lemon pepper
  • 2 Tbsp. Parmesan cheese
  • 8 slices sourdough bread (toasted)
  • 1 large tomato (cut into four slices)
  • 1/2 cup shredded lettuce
  • 12 slices thick-cut bacon (fried crisp and drained)
  • 4 slices American cheese
Servings:
Instructions
  1. Combine mayonnaise, lemon pepper, and Parmesan cheese in a small bowl, mixing well to combine. Spread mayonnaise mixture on toasted bread slices.
  2. Take four slices of toast and top each with a tomato slice, shredded lettuce, three crisply fried bacon strips, and a cheese slice. Place remaining four toast slices, mayonnaise-side down, on top. Cut each sandwich in half diagonally.
Salmon Burgers
Print Recipe
Servings
6 sandwiches
Servings
6 sandwiches
Salmon Burgers
Print Recipe
Servings
6 sandwiches
Servings
6 sandwiches
Ingredients
  • 1 (14 3/4 ounce) can salmon (drained, boned and flaked)
  • 6 Tbsp. dried fine bread crumbs
  • 1 Tbsp. finely diced onion
  • 1 Tbsp. dried parsley flakes
  • 1/3 cup ketchup
  • 1/4 tsp. chili powder
  • 1/3 cup shredded cheddar cheese
  • 1 egg
  • 1 tsp. prepared yellow mustard
  • Butter-flavored cooking spray
  • 6 small hamburger buns
  • Lettuce leaves
Servings: sandwiches
Instructions
  1. In a large bowl, combine salmon, bread crumbs, onion, parsley flakes, ketchup, chili powder, cheddar cheese, egg, and yellow mustard. Mix well to combine.
  2. Divide mixture into 6 patties and place in a large skillet that has been prepared with butter-flavor cooking spray. Brown patties 3 minutes on each side or until golden brown.
  3. Place patties on hamburger buns and top with lettuce leaves.
Lighter Fare: Portobello Mushroom and Carmelized Onion Burger
Print Recipe
by Diane Yoakam
Servings
4 burgers
Servings
4 burgers
Lighter Fare: Portobello Mushroom and Carmelized Onion Burger
Print Recipe
by Diane Yoakam
Servings
4 burgers
Servings
4 burgers
Ingredients
  • 4 portobello mushrooms (stems removed)
  • 2 Tbsp. olive oil (divided)
  • 1 cup sliced white onion
  • 2 oz. soft goat cheese
  • 4 whole wheat hamburger buns
  • 4 tsp. Dijon mustard
  • 2 cups field greens or baby lettuce
  • 1 tomato (sliced)
Servings: burgers
Instructions
  1. Preheat grill.
  2. Place mushrooms in large Ziploc bag; add the balsamic vinegar and 1 tablespoon olive oil, and seal bag. Shake the bag until the mushrooms are coated in the vinegar and oil. Let sit for a few minutes while preparing the other ingredients.
  3. Heat a non-stick pan over medium-high heat. Add remaining 1 tablespoon of oil; heat for 30 seconds. Add onions, lower heat to medium, and cook, stirring often, until onions are soft and browned, about 15 minutes. Remove from heat and set aside.
  4. Remove mushrooms from bag and place on heated grill, round side up. Cook for 2-3 minutes.
  5. Turn mushrooms over so they are flat side up, top with goat cheese (1/2 oz. each) and caramelized onions. Continue to cook for 3 more minutes.
  6. Remove from grill; place on buns topped with Dijon, lettuce, and tomato.
Recipe Notes

Per serving: 266 calories, 12 g total fat (4 g saturated fat), 9 g fiber, 12 g protein

Lighter Fare: Vegetable Sub with Fetta
Print Recipe
Servings
8 servings
Servings
8 servings
Lighter Fare: Vegetable Sub with Fetta
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
  • 1 (16 oz.) loaf French bread
  • 1 (10 oz.) pkg. romaine salad mix
  • 1 (16 oz.) can kidney beans
  • 2 medium tomatoes (chopped)
  • 1/2 red onion (thinly sliced)
  • 1/2 cup crumbled feta cheese
  • 1/3 cup fat-free Caesar salad dressing
  • 2 Tbsp. lemon juice
Servings: servings
Instructions
  1. Cut 1/2-inch-thick slice from top of bread, and set top aside. Hollow out bread using serrated knife, leaving a 1-inch shell; reserve soft bread for another use. Set bread shell aside.
  2. Combine salad mix, beans, tomatoes, onion, and feta. Combine salad dressing and lemon juice; drizzle over lettuce mixture and toss.
  3. Fill bread shell with lettuce mixture; replace top. Slice and serve.
Recipe Notes

Per serving: 264 calories, 3 g total fat (1.5 g saturated fat), 4 g fiber, 11 g protein