Spicy Miso Portobello Mushroom Burger (Vegan)

Ingredients

• Mushrooms

  White, raw

  2 large or 46g

• Miso

  1 tbsp or 17g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Salt

  Table

  0.001 cup or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Salt

  Table

  ¼ tsp or 2g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Rice wine vinegar

  2 tsp or 10g

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

• Carrots

  Raw

  1 ½ cup grated or 165g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Salt

  Table

  ¼ tsp or 2g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Rice wine vinegar

  2 tsp or 10g

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Ginger

  Spices, ground

  1 tsp or 2g

• Rice wine vinegar

  1 tsp or 5g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Sesame seeds

  Seeds, whole, dried

  0.001 cup or 0.2g

Directions

1. Preheat the grill. Using a fork or mini whisk, mix the miso, siracha and sesame oil ....& pinch salat and pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.
2. Using a mandolin or veggie peeler, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.
3. Make the carrot slaw the same way. Place in a small bowl, toss with dressing ingredients. To save time you can combine the both the carrots and cucumber (and double the dressing) and serve them together in one bowl but I prefer them separate, just for "prettiness", but it's not essential.
4. Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesn't have to be smooth. Sprinkle with sesame and chili flakes.
5. Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.
6. Assemble the burgers....spread buns with generous amount of Asian Guac, place the portobello- gills side up ( to catch all the flavorful juices) then mound with cucumber ribbon and carrot salad, a little squeeze of sriacha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers.
7. Eat immediately.
8. Recipe by: Sylvia Fountaine (source: https://www.feastingathome.com/vegan-portobello-mushroom-burger/)

Similar Foods

• Portobello Stuffed Mushroom Burger
• Harissa Mushroom Lettuce Tacos
• Vegan French Onion Skillet Pasta
• Spicy Ramen Cup of Noodles Great dish for plan ahead meals.
• Vegan Mushroom Pasta
• Vegan Portobello Stroganoff