Grilled Portobello Mushroom Burger

A Great Beef Alternative; Grilled Portobello Mushroom Burger

In celebration of spring slowly creeping back into the picture, we decided that it's time we fire up the grill and make some burgers, vegan and vegetarian style!

This week at Chews Healthy we made Portobello Mushroom Burgers marinated in a home-made balsamic vinaigrette, topped off with grilled onions, organic tomatoes, raw kale, and sliced avocado on a whole wheat kaiser bun. This beef alternative burger recipe will put a smile of satisfaction on anyone's face. It's highly doubtful that they will even miss the beef.

Anyways, it's time to stop salivating and start marking and eating. Let's get started!

Ingredients

Yield: 2 Servings

Prep Time: 10 Minutes

Cook Time: 15 Minutes

• 2 Large Portobello Mushroom Caps, stem removed
• 2 Whole Wheat Kaiser Buns, sliced in half & toasted
• 1 Hot House Organic Tomato, sliced horizontally
• 3 Cloves of Garlic, minced
• 1 Ripe Avocado, sliced into strips
• 1 Yellow Onion, diced
• 1 Handful of raw Kale, stem removed
• 1/4 cup balsamic vinegar
• 4 Tablespoons of Extra Virgin Olive Oil, divided
• 1 Teaspoon of Dried Basil
• 1 Tablespoon of fresh Lemon Juice
• 1 Teaspoon of Dried Oregano
• 1 Teaspoon of Dijon Mustard 
• Ground Sea Salt & Pepper to Taste

Directions

1.) The first step in this recipe is to start making the balsamic vinegar marinade needed for the portobello mushroom caps. In a shallow dish/pan combine 2 tablespoons of extra virgin olive oil, the balsamic vinegar, dijon mustard, lemon juice, oregano, basil, minced garlic, and salt and pepper. Whisk together until the ingredients form a consistant sauce. Once finished, place the mushroom caps into the marinade and allow them to sit for 5 minutes on each side before grilling. This step is a crucial component of this recipe as it allows the mushrooms to gather the needed flavours.

2.) While the mushrooms are being marinaded, place a large frying pan onto the stove and set it at medium high heat. Add in 1 tablespoon of extra virgin olive oil to coat the pan. Once the pan gets nice and hot add in the yellow onions, and allow them to brown and start to caramelize, this should take a few minutes, then remove them from the heat onto a plate for later.

3.) Once the mushrooms are done marinading, place the mushrooms into the pan which had the onions in them. Add in 1 more tablespoon of olive oil if needed. Allow the portobello mushrooms to cook on each side for 5 minutes or until they have become grilled. As they are cooking, periodically add in some  of the leftover marinade to help keep them moist.

4.) After the portobello mushrooms are done cooking, remove them from the heat and toast your kaiser buns. Once the buns are toasted, it's time to dress your burger. Place the grilled onions down first, followed by the mushroom cap, then the kale, tomatoes, and sliced avocado strips. You may add additional personalized condiments as needed.

Bon Apetit!