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James Strange

Portobello Mushroom Burger 🍔

A simple vegan / gout friendly plant based burger recipe.
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Prep Time 20 hours
Cook Time 15 minutes
Servings: 2 people
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Method

Ingredients
  

Marinade
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Balsamic vinegar
  • 1 Tablespoon Soy Sauce
  • 3 cloves Garlic fresh, roughly chopped
  • 1 sprig Rosemary fresh, bruised
Avocado Mash
  • 1 each Avocado
  • 1 pinch Salt
Burger
  • 2 each Portobello Mushrooms
  • 2 each Burger buns
Broccolini
  • 1 bunch Broccolini
  • 1/4 teaspoon Olive oil
  • 1 pinch salt

Method
 

Make the Marinade
  1. To a bowl add olive oil, soy sauce, balsamic vinegar, garlic, rosemary black pepper and a pinch of salt. Give it a good mix and sit aside.
Prep the Mushrooms
  1. Cut off the steam, trim the edges and scrape off the gills.
Marinade the Mushrooms
  1. Cover with the marinade and let sit for thirty minutes to one hour.
Make the Avocado Mash
  1. Take one avocado scope out the inside add a pinch of salt and mash. If your making ahead of time add the juice of one lime.
Cook
  1. Heat up your grill or in this case griddle. Wipe off the garlic and rosemary and place the mushrooms on the grill.
  2. Cook until they have gotten thinner from releasing moisture and have some char. This will take about five minutes per side. I start out with the flat side down and flip after two minutes. Then flip again after two minutes. Do this until they look good.
  3. Take the mushrooms off the grill, place between a bun and add lots of smashed avocado.
Broccolini
  1. Toss the broccolini with olive oil and salt
  2. Grill the broccolini with the mushrooms