Description
Meat lovers and vegetarians alike will love this Loaded Zesty Portobello Burger. A little heat, a lot of texture, a ton of flavor in every juicy bite.
Ingredients
- 2 Portobello Mushroom Caps
- ¼ cups High Quality Balsamic Vinegar
- 2 Tablespoons Avocado Oil Or Olive Oil
- 2 Tablespoons Worcestershire Sauce
- 4 cloves Raw Garlic, Minced
- 2 Large Jalapeno Peppers, Whole
- Red Onion, Sliced Into 1/2-inch Slices
- 2 Hamburger Buns
- 1 Avocado
- Tomato Slices
- 2 Tablespoons Avocado Oil Mayo Or Regular Mayo
- ½ cups Baby Spinach, Rinsed And Dried
Preparation
Wipe mushroom caps clean and remove stems.
Combine balsamic vinegar, oil, Worcestershire sauce and garlic. Cut mushroom caps into 3/4-inch slices, and add to marinade. Let sit in marinade for 15–20 minutes.
Heat grill or grill pan to medium-high heat. Spray with nonstick spray to prevent it from sticking Add jalapenos, onions, and burger buns, flat side down. Turn jalapenos every 3–4 minutes, so all sides get charred. Turn onions after 6–7 minutes. Check buns, and remove when toasted to your desired level.
When jalapenos are done, remove from heat and allow to cool for a couple of minutes. Cut off end, and seed jalapenos. For more heat, you can leave seeds in. Cut into long strips so they fit on the burger.
Peel and seed avocado. Cut into large dice, and mash. It’s up to you how mashed you want. I do not add any seasonings.
Lay buns toasted side up on platter, and add mayo. Add baby spinach, tomato, portobellos, avocado mash, and jalapeno slices. Finish burgers with top buns.
