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Week of 7/25/16

Asian Portobello Burgers
with Sriracha mayo / chilled cucumber, shallot, basil salad

Active: 35 Total: 65
Original GF Paleo Vegetarian
Asian Portobello Burgers

Portobello burgers are infused with tons of Asian-inspired flavor thanks to a simple marinade. Cook these burgers on the grill or stovetop and top them with spicy mayo for a fun addition to the summer grilling rotation. 

Tags
Low Calorie, Grill Friendly
Cuisines
Asian - Fusion
Save recipe
169

Ingredients

Metric
Servings:
4
Asian Portobello Burgers:
  • Garlic - 2 cloves , chopped
  • Mushrooms, portobello - 4 , stems removed
  • Stock, any variety - 1/2 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Oil, sesame - 1 Tbsp
  • Sugar, brown - 1 tsp
  • Coriander, ground - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Lettuce, any crisp variety like Romaine or Boston leaf - 4 leaves
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Hamburger buns - 4
  • Sriracha Mayo (ingredients listed separately) - ~1/4 cup
Sriracha Mayo:
  • Green onions - 1 , chopped green and white parts
  • Mayonnaise - 4 Tbsp
  • Sriracha - 1/2 tsp , more or less, to taste
  • Limes - 1 , juice of
Chilled Cucumber, Shallot and Basil Salad:
  • Shallots - 1 bulb , sliced
  • Cucumbers, medium - 3 , diced
  • Basil - 10 leaves , sliced
  • Oil, olive - 2 tsp
  • Vinegar, rice - 1 Tbsp
  • Sugar - 1/2 tsp

Prep

  1. Marinate mushrooms - Chop garlic. Remove mushroom stems. Combine garlic with stock, soy sauce, sesame oil, sugar, ground coriander and black pepper. Place mushrooms in a dish and pour marinade over top. Flip mushrooms to coat both sides and marinate for at least 30 minutes and up to one day. (Can be done up to 1 day ahead)

  2. Shallots - Slice shallots. (Can be done up to 5 days ahead)

  3. Make Sriracha mayo - Chop green onions. Combine green onions with mayonnaise, Sriracha and lime juice. Taste and add more Sriracha if you’d like it spicier. (Can be done up to 3 days ahead)

  4. Cucumbers / Basil / Lettuce - Prep as directed. (Can be done 1 day ahead)

  5. Make salad - Combine shallots with cucumbers, olive oil, vinegar, sugar and basil. Season with some salt and pepper and refrigerate until ready to serve. (Can be done 1 day ahead)

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Make

  1. If cooking portobellos in the oven: Turn on the oven’s broiler. Brush a sheet pan with first part of cooking oil. Add portobello mushrooms on sheet pan and broil until tender and golden brown, 8 to 10 minutes, flipping once midway. While you have the broiler on, you can also brush the buns with the second part of cooking oil and broil until toasted, ~1 minute on each side. 

  2. If cooking portobellos on the grill: Heat a grill to 500F (260C). Brush grill with first part of cooking oil and place mushrooms over direct heat. Grill until tender and golden brown, 8 to 10 minutes, flipping once midway. (Move the mushrooms to indirect heat if they start to burn.) While you have the grill on, you can also brush the buns with the second part of cooking oil and broil until toasted, ~1 minute on each side. 

  3. Assemble burgers by spreading both halves of buns with Sriracha mayonnaise. Add mushrooms and lettuce leaves.

  4. Serve burgers with cucumber salad on the side and enjoy!

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