Grilled Portobello Mushroom Burgers Recipe Video
You won't miss the meat in Ken's vegetarian portobello mushroom burgers with achiote tomato salsa.
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientMushroom
Ingredients
Portobello Mushroom Burgers:
4 large portobello mushrooms
Salt and freshly ground black pepper
1/4 tsp fresh oregano
1/2 tsp garlic powder
Extra-virgin olive oil
8 slices mozzarella cheese
1 red onion
Achiote tomato salsa
Directions
Portobello Mushroom Burgers:
Coat the portobello mushrooms lightly with the olive oil. Cover with salt, pepper, oregano and garlic salt. Set aside. Heat the grill on medium-high. Once the grill is hot, place two to three tablespoons of the olive oil on the mushrooms. Cook until heated through. Add the achiote salsa to the underside of the mushroom and top with grilled red onions and two pieces of mozzarella cheese. Leave mushrooms on grill until the cheese is melted. Serve on a bun with your choice of toppings.
Achiote tomato salsa:
2 Roma tomatoes
3 medium Big Boys
5 cayenne peppers
2 Anaheim chile peppers
1 large jalapeno
1 large green bell pepper
1 dozen cherry tomatoes
1/4 tablespoon sea salt
1/2 tablespoon fresh ground back pepper
2 freshly squeezed limes
1/2 purple onion
¼ of a brick of achiote paste
Dice all of the ingredients finely. Add to a skillet and cook down to a paste, adding the salt, pepper and achiote paste. You can add this to a small food processor to blend it more after cooking it down if needed.
Coat the portobello mushrooms lightly with the olive oil. Cover with salt, pepper, oregano and garlic salt. Set aside. Heat the grill on medium-high. Once the grill is hot, place two to three tablespoons of the olive oil on the mushrooms. Cook until heated through. Add the achiote salsa to the underside of the mushroom and top with grilled red onions and two pieces of mozzarella cheese. Leave mushrooms on grill until the cheese is melted. Serve on a bun with your choice of toppings.
Achiote tomato salsa:
2 Roma tomatoes
3 medium Big Boys
5 cayenne peppers
2 Anaheim chile peppers
1 large jalapeno
1 large green bell pepper
1 dozen cherry tomatoes
1/4 tablespoon sea salt
1/2 tablespoon fresh ground back pepper
2 freshly squeezed limes
1/2 purple onion
¼ of a brick of achiote paste
Dice all of the ingredients finely. Add to a skillet and cook down to a paste, adding the salt, pepper and achiote paste. You can add this to a small food processor to blend it more after cooking it down if needed.
