Spicy Miso Portobello Burger
This Asian-style portobello mushroom burger is an umami flavor explosion! It's coated with a miso-sesame-sriracha marinade, layered with Asian-style guacamole, a refreshing cucumber ribbon salad, and a crisp carrot slaw. A healthy, satisfying, and completely vegan meal.
Instructions
- 1
Preheat grill or oven. Mix miso (1 tbsp), sriracha (1 tbsp), toasted sesame oil (1 tbsp), and [pinch salt and pepper] to form a paste. Liberally brush onto both sides of portobello mushrooms (2 large).
- 2
Using a veggie peeler or mandolin, cut cucumbers (2 turkish) into ribbons. Combine with scallion (1), salt (0.25 tsp), sugar (0.25 tsp), rice vinegar (2 tsp), and toasted sesame seeds (0.5 tsp) in a bowl; toss gently.
- 3
Combine matchstick carrots (1.5 cups), scallion (1), salt (0.25 tsp), sugar (0.25 tsp), rice vinegar (2 tsp), and toasted sesame seeds (0.5 tsp) in a separate small bowl; toss.
- 4
Mash and stir large avocado (1 extra), finely chopped ginger (1 tsp), rice wine (1 tsp), sesame oil (1 tsp), and salt and pepper (0.25 tsp) in a small bowl until creamy. Sprinkle with [pinch chili flakes] and [pinch sesame seeds].
- 5
Grill portobello mushrooms (2 large), top sides down first, for 4-5 minutes until tender. Flip and grill a few more minutes. Grill wheat buns (2 whole).
- 6
Assemble: Spread wheat buns (2 whole) with [asian guacamole]. Place portobello mushrooms (2 large) gills-side up. Top with [cucumber ribbon salad] and [carrot slaw], a squeeze of [sriracha], and optional [pickled ginger]. Add remaining [asian guacamole] to bun tops.
- 7
Serve immediately.
Nutrition Facts
Per portion