August 29, 2011

Grilled Portobello & Peach Burger

This summer I've been completely obsessed with this grilled portobello and peach burger from Green Kitchen Stories via Design*Sponge. Super quick to make and easily adaptable in 100 different ways.

My adaptation of the recipe, below. It's from memory and includes how I've switched it around on numerous occasions. If you're tied to your measuring spoon, see the original recipe, here. But seriously guys, it's hard to mess up.

Grilled Portobello Mushroom & Peach Burgers 
Adapted from Green Kitchen Stories

Burger and Fries 
Portobello mushrooms
Sweet potatoes (for fries or chips)
Buns (or served over quinoa or over a salad)
Pea sprouts (or arugula or alfalfa sprouts)
Tomatoes (roma, heirloom, etc.)
Salt and pepper

Marinade (Or EVOO) 
Olive oil 
Rosemary or thyme 
Salt and pepper 

Guacamole (Or pure smashed avo, as the case often is) 
Lemon (I usually prefer a squeeze of lime in my guac, but lemon really is the way to go this time)

For the fries/chips, preheat the oven to 350°F. Cut sweet potatoes to desired thickness or slice on a mandolin for super crispy chips. Drizzle with olive oil, salt and pepper. Bake for about 30 mins.

For the burgers, clean the portobellos with a damp kitchen towel and remove the gills and stem. Halve the peaches and remove pits. Mix together ingredients for marinade and brush on mushrooms and peaches. More simply, brush with EVOO. Grill portobellos and peaches, about 3 minutes on each side.

If we're using buns, I like to throw them on the grill for a bit of toast. Alternatively, make quinoa or assemble a salad with spring greens to sub for the buns.

Mix together ingrediants for guac, or smash avo with fork.

Top your burger or bowl with the guac/avo, pea sprouts/arugula/alfalfa, roma/heirloom tomatoes, portobello, and peaches.


P.S. If this has your mouth watering, go to Green Kitchen Stories for more delicious vegetarian recipes, with tons of gluten-free options.

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