Vegan Grilled Portobello Burgers

5.0 (2 reviews)
Vegan

Vegan Grilled Portobello Burgers

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Ingredients

  • 1/4 cup canola or vegetable oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. dry white vermouth
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. Old Bay Seasoning
  • 2 tsp. low-sodium soy sauce
  • 1/2 tsp.–1 Tabasco sauce
  • 2 jalapeños, finely chopped
  • 1 tsp. freshly ground white pepper
  • 2 Anaheim peppers, seeded and each carved into 2 wedges
  • 8 portobello mushrooms, black gills under the caps scraped out
  • 2-3 tsp. chopped fresh tarragon leaves
  • 1/4 cup vegan mayonnaise
  • 4 burger buns
  • 4 romaine lettuce leaves, halved and trimmed to fit inside the rolls
  • 1 tomato, sliced
  • 1 red onion, thinly sliced

Instructions

  • Whisk the oil with the vinegar, vermouth, garlic powder, onion powder, Old Bay Seasoning, soy sauce, Tabasco sauce, jalapeños, and 1/2 teaspoonful of the pepper in a large bowl. Add the pepper wedges and mushrooms and toss to coat thoroughly. Marinate at room temperature for 45 minutes.
  • Lightly oil the grates, if necessary, and heat the grill to medium. Grill the pepper wedges, skin side down, until blackened, about 10 minutes, turning after 5 minutes to create crisscross grill marks. Set aside until cool enough to handle, then rub off the skins with a paper towel.
  • Meanwhile, grill the mushrooms, covered, until tender, about 8 minutes, turning once after about 6 minutes. Remove from the heat and set aside.
  • Stir the tarragon into the vegan mayonnaise in a small bowl. Generously spread on the inside of each burger bun. Place 1 pepper wedge and 2 grilled mushrooms on the bottom half of each burger bun and top with a lettuce leaf and one slice each of tomato and onion. Close the burgers and serve promptly.

Makes 4 burgers

Adapted from The Ultimate Beer Lover’s Happy Hour by John Schlimm.  Suggested beer pairings: Belgian ale, American wheat ale, or an American or English pale ale.

Rated 5.0/5 based on 2 reviews
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