Grilled Portobello Mushroom Burger with Smoky Chipotle Sauce
Scrumptious portobello mushroom burgers topped with a smoky chipotle sauce that'll knock your socks off!
Servings: 4 burgers
Ingredients
For the Marinade
- ¼ cup balsamic vinegar
- ¼ cup olive oil extra virgin
- 1 teaspoon dried oregano
- 2 large cloves garlic minced
- ½ teaspoon smoked paprika
- 1 teaspoon dried basil
For the Mushroom Burgers
- 4 large portobello mushroom caps
- 4 slices vegan cheese I used almond mozzarella
- 4 whole wheat buns
- 4 leaves fresh lettuce
- 4 slices fresh tomato
For the Chipotle Sauce
- ¾ cup raw cashews soaked in boiling water for 1 hour
- ½ cup water
- 2 tablespoon fresh lime juice
- ½ teaspoon sea salt
- 1 chipotle chile in adobo sauce plus
- 1 tablespoon adobo sauce
- 1 large clove garlic
Instructions
For the Marinade
- Place mushroom caps smooth side down in large-rimmed platter or baking sheet.
- In a medium bowl, whisk together balsamic vinegar, olive oil, garlic and spices. Pour over mushrooms making sure both sides are coated with marinade. Use basting brush if it helps. Let sit for 15 minutes turning once and re-basting during the process.
For the Chipotle Sauce
- Add cashews, water, lime juice, sea salt, garlic, chili and adobo sauce to food processor. Pulse until smooth consistency, about 3-4 minutes. Set aside.
For the Mushroom Burgers
- Using mesquite wood chips and no lighter fluid, light barbecue. Once ready, place mushroom caps directly on grill. Cook for approximately 10 minutes on each side. Remove, place on bun and top with chipotle sauce, lettuce and tomato and serve.