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Week of 9/3/18

Grilled Chipotle Portobello Burgers
with smoked paprika sweet potato fries

Active: 45 Total: 45
Original GF Paleo Vegetarian
Grilled Chipotle Portobello Burgers

This is no ordinary portobello burger! A chipotle spiced marinade and a good smear of guacamole on the finished product make this flavor combination a long-time favorite in Cook Smarts' kitchens.
Smarts: Just about any sliced cheese will go well with the flavors in this burger. If you like spice, try them with Pepper Jack cheese on top.

Tags
Grill Friendly
Proteins
Cheese
Cuisines
Latin
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70

Ingredients

Metric
Servings:
4
Grilled Chipotle Portobello Burgers:
  • Jalapenos - 1 , diced, seeds removed
  • Cilantro - 2 Tbsp , chopped
  • Oil, cooking - 3 Tbsp
  • Soy sauce - 2 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
  • Mushrooms, portobello - 4 , stems removed
  • Cheese, Monterey Jack or Swiss - 4 slices (or use pepper jack for extra spice)
  • Hamburger buns - 4
  • Guacamole, ingredients listed separately - for serving
Guacamole:
  • Cilantro - 2 Tbsp , chopped
  • Shallots - 1 bulb , chopped
  • Avocados - 2 , mashed
  • Lime juice - 3 tsp
Smoked Paprika Sweet Potato Fries:
  • Sweet potato fries, frozen - 16 oz (sub sweet potatoes, sliced into fries)
  • Oil, cooking - 1 Tbsp
  • Paprika, smoked - 2 tsp
  • Ketchup (opt) - for serving

Prep

  1. Jalapenos / Cilantro (for burgers and guacamole) / Shallots - (If prepping right before cooking, get grill / oven heating before continuing with prep.) Prep as directed. Store ingredients separately. (Can be done up to 3 days ahead)

  2. Make marinade - Mix together cooking oil (portion for mushrooms), soy sauce, vinegar, adobo sauce, jalapenos, and cilantro (portion for mushrooms). (Can be done up to 3 days ahead)

  3. Marinate mushrooms - Remove stems from mushrooms. Combine mushrooms and marinade, turning mushrooms to coat on both sides. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)

  4. Make guacamole - Mash together shallots, avocado, and cilantro (portion for guacamole) with lime juice and some salt. Cover surface with plastic wrap and refrigerate if not eating right away.

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Make

  1. Heat oven according to instructions for fries. (If you sliced your own sweet potatoes, heat oven to 425F / 218C degrees) Spread sweet potatoes / fries out on a sheet pan. Toss with oil (portion for fries) and smoked paprika. (Add some salt if cooking raw sweet potatoes)

  2. Remove mushrooms from marinade (discard marinade) and season on both sides with some salt and pepper.

  3. If cooking on a grill: Heat grill to 450F / 232C degrees. Clean grates and brush with some oil.

  4. Transfer sweet potato fries to oven and bake according to package directions. (If cooking raw sweet potatoes, roast for 25 to 30 minutes, shaking the pan halfway through cooking)

  5. {grill}: While sweet potato fries bake, place mushrooms on grill and grill on one side until grill marks appear, 1 to 2 minutes. Flip and cook for 1 to 2 minutes more or until mushrooms are tender. Top each mushroom with a slice of cheese. Toast hamburger buns.

  6. If cooking on the stovetop: While sweet potato fries bake, heat up a grill pan or skillet over high heat. Brush with some oil. Add mushrooms to heated pan and cook on one side until grill marks appear, 2 to 3 minutes. Flip mushrooms and continue cooking until tender, 2 to 3 minutes more. Add a slice of cheese to the top of each mushroom. Toast hamburger buns.

  7. Assemble burgers by topping buns with mushrooms and cheese and then with guacamole. Serve fries on the side with ketchup for dipping if you’d like.

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