Vegetarian and meat eaters alike can really dig a well-made Portobello burger. This recipe combines a juicy, Asian-style marinated Portobello with the refreshing citrus flavor and crunch of a Beet-Carrot Slaw. Together they make a dramatic looking burger and satisfying culinary experience. Alternatively, the mushrooms can be sliced and enjoyed on top of rice, quinoa, or a green salad. Note that both of these recipes call for the Asian dressing/marinade described below.
Makes 4 burgers
4 large Portobello mushrooms, stems trimmed and gills scraped out
1 cup Asian dressing for marinade (see below)
4 hamburger buns (regular or gluten-free; optional)
Preheat the oven to 350˚F and position a rack in the middle.
Grease a large baking dish with a little oil.
Lay the mushrooms top-side up in the baking dish. Rub about one-third of a cup of the marinade into the tops of the mushrooms. Flip the mushrooms over so that the top sides are down. Evenly distribute 2/3 cup of the marinade into the bottom sides of the mushrooms. Allow the mushrooms to marinate for about 10 minutes at room temperature.
Roast the mushrooms until they are softened and cooked through, about 20 to 30 minutes.
Place a mushroom on the bottom half of each bun and add a pile of the Beet and Carrot Slaw. Top with the other half of the bun and serve immediately.
Beet Carrot Slaw
Makes about 4 cups
The trick to a perfect slaw is the right blade on your food processor. I never can remember which one to use so I do a test run with each vegetable. The consistency should be like coleslaw with longer strips of veggies, not a kraut, where it can get a bit mushy.
3/4 pounds red beets, peeled (or about 1 large beet)
2 medium sized carrots, peeled
1/2 small head of green cabbage
1/2 bunch scallions, thinly sliced
1/2 cup Asian dressing (see below)
1 teaspoon orange zest, finely chopped
2 tablespoons fresh orange juice
salt to taste
In a food processor with an attachable shredding disc, add the beets and pulse. This will yield about 1.5 cups shredded. (You can shred the veggies by hand if you don't have a food processor.) Transfer the beets to a large mixing bowl.
Add the carrots to the food processor and pulse or use the shredding disc. This also will yield about 1.5 cups shredded. Add the carrots to the large mixing bowl along with the beets.
Cut the cabbage head into quarters and remove the core. Then slice the cabbage into thin strips mimicking the size of the shredded beets and carrots. You can also put the cabbage in the food processor, but I prefer the chopped texture.
Add the cabbage to the bowl of beets and carrots. Then, add scallions and toss with the mixed veggies.
About 30-60 min before serving, pour the dressing over the bowl of shredded veggies and mix well. Store the slaw in an air-tight container and allow it to sit for at least 30 minutes in order to let the flavors develop.
Asian Dressing & Marinade
Makes about 2 cups
Two inch piece of fresh ginger, peeled
1/2 cup extra-virgin olive oil or avocado oil
1/3 cup rice wine vinegar
1/3 cup water
4 tablespoons toasted sesame oil
4 tablespoons honey
4 tablespoons organic soy sauce or tamari
Dash of hot chili oil, hot sesame oil, or Sriracha (optional)
2 teaspoons toasted sesame seeds (optional)
Toss all ingredients in a blender and blend well.