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Chipotle Guacamole Portobello Burger
with smoked paprika sweet potato fries

Active: 30 Total: 60

This burger features a favorite combination among our team and community - spicy chipotle and creamy guacamole. Sweet potato fries on the side make this a classic summer meal that was last featured in 2018.



Chipotle Guacamole Portobello Burger:
  • Chipotle peppers - 1 , chopped (usually found in adobo sauce)
  • Cilantro - 2 Tbsp , chopped
  • Oil, cooking - 3 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Adobo sauce - 1 Tbsp (from a can of chipotles in adobo)
  • Mushrooms, portobello - 4 , stems removed
  • Hamburger buns - 4
  • Guacamole (ingredients listed separately) - for serving
  • Shallots - 1 clove , diced
  • Cilantro - 1 Tbsp , chopped
  • Avocados - 1 , mashed
  • Lime juice - 2 tsp
Smoked Paprika Sweet Potato Fries:
  • Sweet potato fries, frozen - 16 oz (sub sweet potatoes, sliced into fries)
  • Oil, cooking - 2 tsp
  • Paprika, smoked - 2 tsp
  • Ketchup (opt) - for serving


  1. Chipotles / Shallots / Cilantro (for burgers and guacamole) - (If prepping right before cooking, get grill / oven heating before continuing with prep.) Prep as directed. Combine chipotles and cilantro for burgers in one container. Combine shallots and cilantro for guacamole in another container. (Can be done up to 3 days ahead)

  2. Make marinade - Mix together cooking oil (portion for burgers), soy sauce, vinegar, Adobo sauce, chipotles, and cilantro (portion for burgers). (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 avocados, shallots, cilantro (portion for guacamole), and lime juice. Season with some salt. Add some hot sauce (not on ingredients list) if you’d like it to be spicy.

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  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. 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. Toast hamburger buns.

  7. Enjoy burger patties topped with guacamole. Serve fries on the side.



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