Buffalo Sauce Portobello Burger
with celery and carrot sticks

Name: Buffalo Sauce Portobello Burger
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 stalks Celery (opt), sliced into sticks for dipping; 8 oz Carrots, sliced into sticks for dipping; 4 Mushrooms, portobello, stems removed; 1/2 Onions, medium and red, thinly sliced; 1 Avocados, sliced; 1 Tbsp + 1 Tbsp Oil, cooking; 4 Hamburger buns; 1 oz Baby spinach (sub any lettuce leaves); 2 oz Cheese, blue, crumbled (sub feta or goat cheese); 1 stalk Green onions, chopped, green and white parts combined; 1/2 cup Yogurt, plain or Greek; 2 Tbsp Mayonnaise; 2 tsp Hot sauce of choice, more to taste

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

These burgers, with a creamy, savory, spicy (or not) sauce, were a request from a number of community members this year. Whether you toss them on the grill or cook indoors, they feel like a fun way to kick off summer!
Smarts: If you made last week's meal plan you may have celery left over to slice and serve on the side. Otherwise, feel free to just use carrot sticks.

Ingredients

Metric

Servings:

Buffalo Sauce Portobello Burger:

Celery (opt) - 2 stalks , sliced into sticks for dipping
Carrots - 8 oz , sliced into sticks for dipping
Mushrooms, portobello - 4 , stems removed
Onions, medium and red - 1/2 , thinly sliced
Avocados - 1 , sliced
Oil, cooking - 1 Tbsp + 1 Tbsp
Hamburger buns - 4
Baby spinach - 1 oz (sub any lettuce leaves)

Buffalo Blue Cheese Sauce:

Cheese, blue - 2 oz , crumbled (sub feta or goat cheese)
Green onions - 1 stalk , chopped, green and white parts combined
Yogurt, plain or Greek - 1/2 cup
Mayonnaise - 2 Tbsp
Hot sauce of choice - 2 tsp , more to taste

Prep

Make buffalo blue cheese sauce - Crumble cheese and chop green onions. Combine cheese, green onions (white and green parts), yogurt, and mayonnaise. Add hot sauce until sauce is spiced to your liking. The sauce should be easy to spread, so if it is very thick, thin it with some water. (Can be done up to 5 days ahead)
Celery / Carrots - Slice into sticks and combine. If prepping ahead, soak them in cold water in the fridge to help them stay crisp. (Can be done up to 4 days ahead)
Mushrooms - Remove stems and scrape out gills. (Can be done 1 day ahead)
Onions - Thinly slice.
Avocados - Slice avocados.

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Make

If making portobello burgers on the grill: Heat grill to 500F / 260C degrees. Brush grill grates with first portion of cooking oil and then grill mushrooms until tender, ~2 minutes on each side, over direct heat. Brush buns with second portion of cooking oil and toast on grill for the last 2 to 3 minutes.
If making portobello burgers on stovetop: Heat a skillet or grill pan over medium-high heat. Brush pan with first portion of cooking oil and then place mushrooms on heated oil. Cook until tender, ~2 minutes on each side. Brush buns with second portion of cooking oil and place, cut-side down, in skillet or pan. Toast until golden brown.
Spread the tops and bottoms of buns with half the buffalo blue cheese sauce (reserve the other half). Place some spinach leaves and then a mushroom on each of the bottom buns. Top with a slice of onion and some slices of avocado. Close burgers with the top bun.
Serve burgers with celery and carrot sticks and the remaining buffalo blue cheese sauce for dipping. Enjoy!

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