Southwestern Portobello Burgers

BBQ season is here and these delicious burgers will make all of your carnivorous friends very jealous. These are my absolute favorite veggie burger in the world and are simple to make. Mushrooms are like sponges, they will soak up the marinade if you give them the time needed. Top with chipotle mayonnaise, avocado, tomato, red onion and jicima slaw. If there are any leftovers, make a nice taco salad for lunch the next day. (You can use the same marinade for chicken breasts or flank steak if you are also cooking for those not on a low protein diet but do not marinate for more than 30 minutes.)

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Prep Time 1 20

Cook Time 10

Total Time 1 30

Servings: 6 burger(s)

Course: Dinner, Entrees

Calories: 73.8

Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 73.8kcalProtein: 2.178gPhe: 76.8mgPKU Exchanges: 5.12exch

Ingredients

Primary Ingredient Group

1/4 cup Lime Juice
1 tablespoon Soy Sauce
3 Garlic minced
2 tablespoons Olive Oil
1 tablespoon Brown Sugar
1 tablespoon Serrano Chile stem and seeds removed, minced
1/2 teaspoon Pepper, black to taste

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6 Large Portabello Mushrooms Stems and gills removed

Method

In a large Ziploc bag, combine the lime juice, soy sauce, garlic, olive oil, brown sugar and chile peppers. Blend and add mushrooms. Toss well. Add the fresh ground pepper to taste, and toss again. Set aside and marinate at least one hour (up to 8 is fine in fridge).
Remove the mushrooms from the marinade. Place the mushrooms gill side up on a medium hot grill. Turn over after 5 minutes, and grill for another 4 to 5 minutes.
Serve on a toasted low protein bun with sliced avocado, red onion, tomatoes, jicama slaw and chipotle mayonnaise.

Notes

Chipotle mayo: Combine 1 cup mayonnaise, 1 tablespoon lime juice, ½ chipotle chile in adobo sauce minced, 1 teaspoon adobo sauce, 1 tablespoon minced cilantro and salt & pepper in a bowl and let rest at least 10 minutes for flavors to combine.

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