This Superfood Portobello Mushroom Burger is full of delicious umami flavor! Healthy, delicious and really satisfying. AND totally plant based! 🤤🍔
Mushroom Burger:
• 2 large portobello mushrooms
• 1 Tablespoon Miso
• 1 tablespoon toasted sesame oil
• 1 tablespoon sriracha
• pinch of salt & pepper
• 2 whole wheat buns, grilled
Cucumber Ribbon Salad:
• 2 turkish cucumbers, cut length-wise into ribbons
• 1 scallion, sliced at diagonal
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 2 teaspoons rice vinegar
• 1/2 teaspoon toasted sesame seeds
Asian Guacamole:
• 1 extra large avocado, cubed

• 1 teaspoon finely chopped ginger
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon salt & pepper
• pinch chili flakes & sesame seeds
• 1 scoop of Vanilla Superfood Protein
Directions:
1. Preheat the grill or oven. Using a fork or mini whisk, mix the miso, sriracha, and sesame oil. Pinch salt & pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.
2. Using veggie peeler, cut the cucumber into long thin ribbons. 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.
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.
6. Assemble the burgers. Spread buns with generous amount of Asian Guac, place the portobello gills-side up then mound with cucumber ribbon and carrot salad, a little squeeze of sriracha tops, and top the burgers.
7. Enjoy!
Tabatha Buessing
Author