Loaded Zesty Portobello Burger - Karyl's Kulinary Krusade
Print Recipe
5 from 1 vote

Loaded Zesty Portobello Burger

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 2 burgers

Ingredients

  • 2 hamburger buns
  • 2 portobello mushroom caps
  • 2 large jalapeno peppers, whole
  • 1 avocado
  • red onion, sliced into 1/2" slices
  • tomato slices
  • 1/2 cup baby spinach, rinsed and dried
  • 1/4 cup high quality balsamic vinegar
  • 2 Tablespoons avocado oil or olive oil
  • 2 Tablespoons worchestershire sauce
  • 4 cloves raw garlic, minced
  • 2 Tablespoons avocado oil mayo (or regular mayo)

Instructions

  • Wipe mushroom caps clean and remove stem.
  • Combine balsamic vinegar, oil, worchestershire sauce and garlic. Cut mushroom caps into 3/4" 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 ever 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