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Grilled Portobello Burger with Asparagus


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5 from 2 reviews

  • Total Time: 20 mins
  • Yield: 2 burgers 1x

Ingredients

Units Scale
  • 2 portobello mushrooms
  • 4 asparagus, cut in half

For the pesto sauce

  • 1 cup of tightly packed fresh basil
  • 2 cloves of garlic
  • 1 lemon, juiced
  • 1 tbsp tahini
  • 3 tbsp toasted pine nuts
  • 1 small chili pepper (optional)
  • 1/2 cup of tightly packed fresh greens (spinach, arugula, oregano, parsley, etc.), finely chopped
  • salt, pepper

To serve

  • 2 burger buns, toasted (use GF if needed)
  • avocado
  • bell pepper
  • handful of fresh greens
  • vegan cheese


Instructions

  1. Place basil, garlic, lemon juice, tahini, pine nuts and roughly chopped chili to a food processor and blend until smooth. Add a few tablespoons of water (or olive oil), to get a creamy consistency.
  2. Transfer sauce to a small bowl, add chopped greens, season with salt and pepper, and mix well. Brush mushrooms with about half of the sauce.
  3. Meanwhile heat up a grill pan over high heat. Once hot, add mushrooms to one side of the pan and weigh down with a heavy object, such as a small cast iron pan. Grill on both sides for 3-5 minutes, or until fully tender.
  4. While mushrooms are cooking, add asparagus to the other side of the pan, and grill for 5 minutes, turning once or twice. Season with salt and pepper.
  5. Serve mushrooms warm on toasted buns, topped with the rest of the sauce, asparagus, avocado, bell pepper, greens and vegan cheese. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Main
  • Cuisine: Vegan