When it comes to giving dishes a smoky flavor, most cooks use liquid smoke to achieve an ideal, barbecue-style flavor. For these portobello burgers, however, we're taking a different route and using Lapsang Souchong, a Chinese black tea known for its ability to add smokiness to whatever food is marinated in it. Top the mushroom center with spinach, grated carrots, and dijon mustard, or opt these out for your favorite burger condiments.
Smoky Marinated Portobello Burgers [Vegan]
For the Marinade:
- 2 1/2 tablespoons lapsang souchong tea, steeped for 8-10 minutes in 1/4 cup boiling water
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon tamari
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon maple syrup
- 1/4 cup water
- Salt and pepper
For the Burger:
- 2 portobello mushrooms
- 2 buns of your choice
- Pickled beets
- Grated carrots
- Dijon mustard
- Prepare the marinade by adding all of the ingredients to a jar and stirring to combine. Taste and season with additional salt and pepper if necessary.
- Place the mushrooms, stems removed, in a resealable bag and pour the marinade over top. Gently toss the mushrooms in the marinade and then set aside to marinade for 3-4 hours, or overnight.
- When you are ready to cook the mushrooms, line a pan with foil and place the mushrooms in the foil. Pour the marinade over the tops and then close the foil around the mushrooms.
- Place in the oven and cook at 350°F for 26-30 minutes or until mushrooms are soft.
- Once cooked, remove from the oven and place on the bun with your desired sauces and toppings.
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