Golden, slightly charred Portobello cap sitting generously between crispy lettuce leaves, topped with vibrant layers of tomato, red onion slivers, cucumber slices, and a dollop of green avocado spread peeping out. All this sitting inside a golden toasted bun, with specks of homemade barbecue sauce seeping out the sides, providing contract. The dish is garnished with fresh parsley and sided with grilled corn-on-the-cob.

Portobello BBQ 'Burger' with Avocado Spread

Name: Portobello BBQ 'Burger' with Avocado Spread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large caps Portobello mushrooms cleaned, stem and gills removed; 2 ripe Avocados halved, stone removed, flesh scooped out; 1 tbsp Lemon juice; 2 cloves Garlic minced; 4 Burger buns gluten-free if necessary; 2 large Tomatoes sliced; 1 Red onion thinly sliced; 1/2 Cucumber sliced; 4 leaves Lettuce; 4 Corn-on-the-cob; a handful Parsley fresh leaves for garnish; 1 cup Ketchup; 2 tbsp Brown sugar; 1 tbsp Apple cider vinegar; 1/2 tsp Liquid smoke; 1 tsp Paprika; to taste Sea salt; to taste Black pepper freshly ground; 2 tbsp Olive oil

A delicious, dairy-free alternative to classic American burgers.

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style American

Technique Grilling

Diet Friendly Vegan

Daily recipe · August 16, 2023

A little about this dish

Let's give a twist to the classic American burger by using Portobello mushroom as the main component. This 'burger' keeps all the flavorful umami essence of a traditional patty, enhancing it with fresh seasonal vegetables and a smoky, zesty, homemade barbecue sauce. Going dairy-free doesn't make it less indulgent, thanks to a creamy, tangy avocado spread that sort of replaces cheese.

Ingredients (for 4)

Portobello mushrooms — 4 large caps — cleaned, stem and gills removed
Avocados — 2 ripe — halved, stone removed, flesh scooped out
Lemon juice — 1 tbsp
Garlic — 2 cloves — minced
Burger buns — 4 — gluten-free if necessary
Tomatoes — 2 large — sliced
Red onion — 1 — thinly sliced
Cucumber — 1/2 — sliced
Lettuce — 4 leaves
Corn-on-the-cob — 4
Parsley — a handful — fresh leaves for garnish
Ketchup — 1 cup
Brown sugar — 2 tbsp
Apple cider vinegar — 1 tbsp
Liquid smoke — 1/2 tsp
Paprika — 1 tsp
Sea salt — to taste
Black pepper — to taste — freshly ground
Olive oil — 2 tbsp

Preparation

Step 1 — 🍅🥣🔥

Combine ketchup, brown sugar, vinegar, liquid smoke and paprika in a small saucepan. Bring to a simmer over medium heat, stirring frequently until sugar is dissolved. Set it aside for later use.
Step 2 — 🥣🍄🔥

Preheat a grill or grill pan over medium heat. Brush Portobello caps with olive oil and season with salt and pepper. Grill them for 5-7 minutes per side or until tender and lightly marked.
Step 3 — 🥑🍋🥣

While mushrooms are grilling, mash avocados in a bowl until creamy. Mix in lemon juice, minced garlic, salt, and pepper. Taste and adjust as needed.
Step 4 — 🌽🔥🧂

Grill the corn-on-the-cob until cooked and slightly charred. Sprinkle some salt and pepper on them.
Step 5 — 🍔🔥⏰

Warm the burger buns on the grill for a minute to give them a bit of grill mark and extra taste.
Step 6 — 🥑🍔🥗

Spread the avocado mixture on buns, lay down a lettuce leaf, add a grilled Portobello, then tomato, onions, and cucumber slices. Spoon over some barbecue sauce, then top with the other half of the bun.
Step 7 — 🍽️🍔🌽

Serve the grilled Portobello burgers with the grilled corn-on-the-cob on the side. Garnish with fresh parsley leaves.

A final fox tip

No need to limit this recipe to summer; indoor grills make it year-round friendly. Let your kids help by mashing the avocado and assembling the burgers. For added heat, incorporate some chili powder into the barbecue sauce or avocado spread.