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
Cuisine: American
Ingredients: 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

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style American

Technique Grilling

Diet Friendly Vegan

Daily Recipe: August 16, 2023

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.

Additional

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.