Mushroom Burger with White Bean Spread and Roasted Shishito Peppers

When the husband goes away, Lola is home to play cook. Most women I know fancy ordering in and cozying up with their favorite chick flick when they are home alone; and although that often sounds appealing, I find myself stationed in the kitchen and eagar to try out the next recipe. 
Like myself as of a couple of weeks ago, JJ never been too fond of mushrooms. I’ve grown to appreciate them sauteed on a juicy medium-rare steak (salivating, did I mention that I am currently on a juice cleanse?) and was intrigued to find a recipe for this delicious looking mushroom burger. Being alone was the perfect time to try this healthy choice. JJ may not have been as enthused otherwise. It was very delicious and I can not wait to re-create it. 
If I were to make it again, I would add one mushroom instead of two. 
I had shishito peppers for the first time in July for my birthday dinner. The after taste reminded me of a salty french fry. Yes, I said it. A french fry. So why not sautee these peppers up to lay next to my delicious burger. A perfect “cheat” meal without actually being a cheat. 

2 large garlic cloves, minced2 tablespoons chopped fresh thyme
1 cup canned cannellini beans, drained and rinse2 tablespoons plus 2 teaspoons extra-virgin olive oil
Freshly ground pepper8 large portobello mushroom caps (about 1 pound), cleaned
1 tablespoon plus 1 teaspoon balsamic vinegar2 large red onions (about 1 pound), sliced 1/4 inch thick
4 whole-grain hamburger buns4 thin slices cheddar cheese (2 ounces)
1/2 small bunch arugula (about 2 1/2 ounces), washed and dried
1 cup of shishito peppers

Heat a grill or grill pan to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 6 to 8 seconds). In a food processor, puree one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil until smooth. If mixture is too thick to spread, add a bit of water. Season with pepper, and pulse to combine.

Combine the remaining garlic and remaining 1 tablespoon thyme with 1 tablespoon plus 2 teaspoons oil in a shallow dish. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.

Place onion slices on a plate, and lightly coat each side with remaining 2 teaspoons oil. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; cover to keep warm.

Working in batches if necessary, place mushrooms on the grill, stem side up. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.

Split hamburger buns, and place cut side down on grill; cook just until warm and toasted. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top with remaining roll halves, and serve.