Vegan Recipe: The Perfect Portobello Burger

Perfect Portobello Burger

This burger has it all: heartiness from the portobellos, pungency from the garlic, smokiness from the paprika, sweet tanginess from the balsamic vinegar, and a rich lushness from the roasted red pepper.

Ingredients, Makes 2 servings

3 garlic cloves, sliced along the length
1/4 teaspoon salt
1/2 teaspoon smoked paprika (common paprika can be substituted)
2 large portobello mushrooms, destemmed (it is not necessary to remove the gills)
2 whole-wheat buns
Malt or balsamic vinegar, to taste
1 roasted red pepper, cut in half
2 pieces romaine lettuce, about the size of a portobello
1/4 yellow onion, thinly sliced (optional)


Add about 1/4 inch of water to a sauté pan and bring it to medium-high heat. Add the garlic, salt, and smoked paprika and stir. Add the portobello caps. Cook until the portobello is no longer raw on either side. Replenish the water as necessary so that the portobello and garlic are not left to cook in a dry pan. Once the portobello is cooked, allow the water to evaporate from the pan.

Immediately remove it from the heat and stir the portobellos around so that they pick up the residual salt and smoked paprika on the bottom of the pan. Remove everything from the pan as soon as possible and set the portobellos and garlic aside. Sprinkle or quickly dip the bottom buns in the malt vinegar. Add the portobellos, roasted red pepper halves, and lettuce to the buns and serve.

Options: Over medium-high heat, sauté the sliced onion until it is golden brown and very soft. If it starts to stick, add a very thin layer of water to the pan and repeat until the onion has fully cooked and is thoroughly browned. Add the onion to the burger once the portobellos are done. You can also toast the buns either in the oven directly on the rack at 350 F for 2 to 3 minutes or in a dry pan over medium heat for about 2 minutes.

Source: 21-Day Vegan Kickstart

Per serving: Calories: 169; Fat: 2 g; Saturated Fat: 0.4 g; Calories from Fat: 11%; Cholesterol: 0 mg; Protein: 9 g; Carbohydrates: 30 g; Sugar: 8 g; Fiber: 6 g; Sodium: 505 mg; Calcium: 99 mg; Iron: 2 mg; Vitamin C: 80 mg; Beta-Carotene: 2759 mcg; Vitamin E: 2.3 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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