Portobello Mushroom Burgers

For 6 burgers:

1 1/2 C. mesquite wood chips

1/3 C. olive oil

1 Tbsp. pressed or minced garlic

1 medium-sized red onion, cut into 6 slices

6 large portobello mushroom caps

6 hamburger buns, split

1 C. light mayonnaise

1/3 C. chopped fresh basil

2 Tbsp. Dijon mustard

1 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

6 romaine lettuce leaves

2 tomatoes, cut into 6 slices each

Soak wood chips in water at least 30 minutes; drain.
Prepare a charcoal fire on grill; scatter wood chips over hot coals.
Whisk together oil and garlic; brush on both sides of onion and mushrooms.
Grill onion and mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each
side or until tender. Grill bun halves, cut sides down, 2 minutes or until lightly browned.

Stir together mayonnaise and next 5 ingredients. Layer 6 bottom bun halves evenly with lettuce, onion, mushroom, mayonnaise mixture, and 2 tomato slices; top with remaining bun halves.