Grilling season is upon us!
Marinated and grilled portobello mushrooms give this vegetarian burger a rich meaty flavor.
RECIPE:
Mushroom Burgers
Serves 4
INGREDIENTS
AVOCADO SAUCE
- 1 ripe avocado
- 1/2 cup plain whole-milk Greek Yogurt
- 2 tbsp finely chopped cilantro
- 1 tbsp fresh lime juice (from 1 lime)
- 1/2 tbsp finely chopped, seeded jalapeño (from 1 small jalapeño) (optional)
- 1 garlic clove
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
BURGER
- 2 tbsp balsamic vinegar
- 2 tbsp light brown sugar
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 large portobello mushroom caps, stems and gills removed
- Buns of choice, split
- Lettuce
- Sliced tomato
INSTRUCTIONS
- Prepare the avocado sauce: place avocado, yogurt, cilantro, lime juice, jalapeño (if using), garlic, salt and pepper in a medium bowl. Stir well until desired consistency is reached. Cover and refrigerate until ready to serve.
- Prepare the burgers: whisk together vinegar, brown sugar, oil, soy sauce, oregano, paprika, salt and pepper in a large bowl. Add mushroom and caps and turn to coat. Let stand 20 minutes, flipping once after 10 minutes.
- Heat a grill pan over medium. Remove mushrooms from marinade and place on hot grill pan; cook until tender and lightly charred, about 3 minutes per side, basting often with leftover marinade while cooking.
- Divide burgers evenly among buns; top with avocado sauce, lettuce, and tomato.
