Portobello Mushroom Burger Recipe

Ingredients

Miso Portobello Mushrooms

• 2 large portobello mushrooms
• 1 tablespoon miso (any color)
• 1 tablespoon toasted sesame oil
• 1 tablespoon sriracha
• salt and pepper to taste

Cucumber Ribbon Salad

• 2 turkish cucumbers, cut length-wise into ribbons
• 1 scallion, sliced at diagonal
• 0.25 teaspoon salt
• 0.25 teaspoon sugar
• 2 teaspoons rice vinegar
• 0.5 teaspoon toasted sesame seeds

Carrot Slaw

• 1.5 cups matchstick carrots (or grated)
• 1 scallion
• 0.25 teaspoon salt
• 0.25 teaspoon sugar
• 2 teaspoons rice vinegar
• 0.5 teaspoon toasted sesame seeds

Asian Guacamole

• 1 extra large avocado, cubed
• 1 teaspoon finely chopped ginger (or ginger paste)
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil
• 0.25 teaspoon salt and pepper
• chili flakes and sesame seeds for garnish

Instructions

Prepare the Mushrooms

1. Preheat the grill or oven (375°F for oven roasting). Using a fork or mini whisk, mix the miso, sriracha, sesame oil, and a pinch of salt and pepper together in a small bowl to make a paste.
2. Brush the miso paste liberally onto both sides of the portobello mushrooms.

Make the Salads

1. Using a veggie peeler or mandolin, cut the cucumber into long thin ribbons. Place them in a medium bowl along with scallions and add the dressing ingredients. Gently toss to combine.
2. Make the carrot slaw the same way: place carrots in a small bowl and toss with the dressing ingredients.

Make the Asian Guacamole

1. Place the avocado, ginger, rice wine vinegar, sesame oil, salt and pepper in a small bowl. Mash and stir until creamy and combined (it doesn't have to be smooth).
2. Sprinkle with sesame seeds and chili flakes.

Grill and Assemble

1. Grill the portobellos top sides down first for 4-5 minutes over medium heat until juicy and tender. Flip and grill a few more minutes. Grill the buns at the same time.
2. Assemble the burgers: spread buns with a generous amount of Asian guacamole, place the portobello gills side up (to catch all the flavorful juices), then mound with cucumber ribbon and carrot salad.
3. Add a little squeeze of sriracha and optional pickled ginger. Top with the remaining Asian guacamole on the bun tops and serve immediately.

Notes

• For oven roasting, bake the mushrooms at 375°F for about 15-20 minutes until tender.
• Use a mandolin for perfectly thin cucumber ribbons, or slice into very thin disks if you prefer.
• You can combine the cucumber and carrot salads together and double the dressing to save time.