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Portobello Buffalo Burgers with Celery Apple Slaw

['1 medium onion, chopped', '10 ounces portobello mushrooms, trimmed and quartered', '2 tablespoons plus 2 teaspoons olive oil, divided', '1 pound ground buffalo', '2 celery ribs', '1/2 Granny Smith apple, cored (left unpeeled)', '1 tablespoons mayonnaise', '1 1/2 teaspoons cider vinegar', '1 teaspoon olive oil', '1 teaspoon whole-grain mustard', 'Rounded 1/4 teaspoon sugar', 'Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade', 'Accompaniment: 4 hamburger buns or kaiser rolls', 'split and toasted']

Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
Cut celery and apple into 2-inch-long thin julienne with slicer.
Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
Serve burgers, topped with slaw, on buns.

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