Portobello Burger With Caramelized Onions and Pear
[Vegan]

To Make the Shiitake Bacon:

1. Preheat oven to 250°F. Before you begin to cook the Shiitake bacon, combine marinade ingredients for the Portobellos in a bowl. Trim and rinse the Portobello mushrooms and place in a container to marinate for 45 minutes or longer to enhance the flavor
2. Slice the mushrooms, coat in all the ingredients, place on a baking sheet, and bake for 30 minutes. Rotate the mushrooms in between midway for an even cook. Mushrooms should be crispy, not hard.Place sliced onions in a pan with a drizzle of olive oil. Cook until clear, about 5-7 minute.
3. Add the coconut sugar, red wine, and balsamic vinegar. Over medium-high heat, and bring to a gentle boil. Continue to boil until the mixture is reduced to about 1/2 cup. This will take 25-35 minutes. Once reduced, remove from heat and allow to cool. Add thyme.

To Make the Caramelized Onions:

1. Meanwhile, heat oil in a pan over medium heat and add the onions. Cook, stirring frequently, until onions are a golden caramel color and very sweet. This will take 25-30 minutes.
2. If the onions start to burn, you can turn down the heat a little bit and/or add a sprinkling of water to the pan. Once onions are caramelized, remove from heat and set aside.

To Make the Portobellos:

1. Throw on a griddle over medium to high heat faced upwards and topped with additional marinade in the middle. Cook for 5-7 minutes on each side. Set aside. Now, add the pears and cook on each side for 3 minutes. Set aside.
2. To assemble the burger top with caramelized onion mixture, Portobello mushroom, grilled pears, avocado, arugula, Shiitake bacon, mayonnaise, and serve.