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Portobello Adobo Burgers [Vegan, Gluten-Free]

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These delicious, meaty Portobello adobo burgers are a must-make. What makes this burger an adobo is the marinade, which is a dried pepper purée, spiked with a few seasonings, including cumin, oregano, and garlic. Serve on your favorite burger buns with a side of rice and beans/

Portobello Adobo Burgers [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Serves

4

Ingredients

For the Burgers:

  • 1 ounce (about 6) guajillo peppers
  • 2 tablespoons neutral oil, divided
  • 1/2 small onion, chopped
  • 6 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon natural sugar
  • 1/2 teaspoon apple cider vinegar
  • Fresh ground black pepper
  • 4 Portobello mushrooms, stemmed and gilled
  • 4 burger buns (gluten-free if needed), toasted
  • 1/2 cup corn kernels, thawed if frozen
  • Guacamole (recipe below)
  • Spinach leaves, as needed

For the Guac:

  • 2 avocados, peeled, pitted and mashed
  • 1 small ripe tomato, finely chopped
  • 3 scallions, finely chopped
  • 1/4 small jalapeño, finely minced
  • 2 tablespoons minced cilantro
  • 1 tablespoon fresh lime juice
  • Sea salt and fresh ground black pepper

Preparation

To Make the Burgers:

  1. Toast the peppers in a dry skillet over medium heat until the peppers are pliable and lightly toasted, about 2 minutes. When cool enough to handle, stem and seed the peppers. Soak the peppers with fresh water just enough to cover in a medium bowl for about 20 minutes. Drain and transfer the peppers to a blender.
  2. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the onion and cook until golden brown, about 4 minutes. Add the garlic, cumin, and oregano. Stir and cook until the garlic is fragrant, about 1 minute. Transfer the mixture to the blender.
  3. Add the water, salt, sugar, vinegar, and black pepper, to taste, to the blender. Blend until smooth. Transfer the mushrooms to a large baking pan and add the adobo marinade. Rub the mushrooms with the marinade on both sides. Set aside to marinate for at least 15 minutes or overnight.
  4. Heat a few teaspoons oil in a medium skillet over medium heat. Add a few mushrooms and cover the skillet. Cook until the mushrooms begins to soften, about 3 minutes. Flip the mushrooms and continue to cook on the other side, covered, for another 3 minutes. Flip the mushrooms again and continue to cook if the mushroom is not tender.
  5. Heat a small skillet over medium heat. Add the corn and stir and cook until golden brown, about 6 minutes.
  6. Divide the spinach among the burger buns, top with a mushroom, gill side up, add about 2 tablespoons of guacamole, and top with 2 tablespoons of roasted corn. Add the top of the burger bun and serve.

To Make the Guac:

  1. Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper, and lime juice.

Nutritional Information

Calories: 248 | Carbs: 17g | Fat: 18g | Protein: 4g | Sugar: 2g | Sodium: 380mg

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AUTHOR & RECIPE DETAILS


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Everyday family eats inspired by cuisines all across the globe. Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu's Vegan Pantry.


 

 

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