Summer Holiday Recipe: PLT (Portobello, Lettuce & Tomato) with Sweet Potato Fries, Tomato-Onion Jam & Basil Aioli

If your looking to try something a little different this July 4th weekend, look no further.  We recently tried this recipe from Hello Fresh, and it's incredible. The instructions look a little intimidating, but it's really not difficult to make. It does help to read the instructions all the way through before you try to prepare it.

PLT (Portobello, Lettuce, & Tomato) with Sweet Potato Fries, Tomato-Onion Jam & Basil Aioli

Recipe is for two

Ingredients:
2 Portobello Mushrooms
1 Sweet Potato
1 Red Onion
2 Roma Tomatoes
1/2 C Mozzarella Cheese
1 Head Boston Lettuce
1 Sprig Basil
2 Tablespoons Mayonnaise
2 Brioche Rolls
2 Tablespoons Olive Oil

1. Preheat oven to 400 degrees. Peel the sweet potato and cut into 1/2-inch matchsticks (like french fries). On a baking sheet, toss fries with 1 tablespoon olive oil and season with salt and pepper. Place in the oven and roast for 20 minutes, tossing half way through, until golden brown and crispy.

2. Meanwhile, core and seed 1 tomato, then finely chop. Thinly slice the other tomato width wise. Halve, peel, and thinly slice the red onion. Lightly clean the portobello mushrooms and remove the stems. Drizzle the Portobellos with 1 tablespoon olive oil, season with salt and pepper. Place portobello, cap side-up, on the baking sheet with the potatoes and roast for 10-12 minutes, until tender. (Keep and eye on them, they'll be done before the potatoes).

3. Meanwhile, make the tomato-onion jam: heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and chopped tomato and cook, stirring often, until jammy, 10-15 minutes. Add a splash of water if the jam becomes too thick. Season with salt and pepper.

4. While the jam cooks, separate the head of Butter lettuce leaves. Slice the brioche buns in half horizontally. Top with the mozzarella cheese, then place in the oven for about 5 minutes, until the cheese is melted.

5. Make the basil aioli: chiffonade the basil by stacking the basil leaves on top of each other, then roll them into a cigar shape, and thinly slice into ribbons. In a small bowl, combine the basil, mayonnaise, and a pinch of salt and pepper.

6 Assemble the burgers: spread each brioche bun with the basil aioli and top with a portobello mushroom, a few tomato slices, tomato-onion jam, and lettuce. Serve with the sweet potato fries to the side.

Enjoy!