A portobello mushroom burger is the EASIEST plant based burger patty around! No fuss, minimal ingredients, and BIG FLAVOUR. I show you how to take your burger toppings up a notch with miso avocado mash, chimichurri, and quick pickled red onions!
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Recipe Links:
Portobello Mushroom Burger: [ Ссылка ]
Quick Pickled Red Onion: [ Ссылка ]
Miso Avocado Toast: [ Ссылка ]
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Key Moments:
00:00 Introduction
00:29 Why We Love These Burgers
01:05 Prepare & Marinate Your Mushrooms
01:46 The Toppings
02:01 Miso Avocado Mash
02:27 Chimichurri
03:22 Quick Pickled Red Onion
03:44 Grill & Build
04:09 Taste Test With Bryan
04:18 Recipe Cost
05:21 Serving Suggestion
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
Ingredients: Portobello Mushroom Burger (makes 4)
For the mushrooms:
4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp tamari (or soy sauce)
2 cloves garlic, minced
½ tsp chilli powder
pinch of salt & pepper
For the chimichurri:
½ cup (8 g) cilantro, leaves and thin stem, chopped (or sub parsley)
2 tbsp oregano leaves, chopped (or ½ tsp dried)
3 cloves garlic, minced
⅛ – ¼ cup (30-60 ml) olive oil (I like using less oil so it isn’t too runny on the burgers)
1 ½ – 2 tablespoon red wine vinegar
½ red chilli pepper, deseeded and sliced (or a pinch of red pepper flakes)
⅛ tsp sea salt and pepper
Remaining ingredients:
4 burger buns of choice
2 avocados
dash of lemon juice
1 tsp miso paste
romaine lettuce leaves
optional: pickled red onion
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