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]
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
To Make the Burgers:
- 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.
- 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.
- 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.
- 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.
- Heat a small skillet over medium heat. Add the corn and stir and cook until golden brown, about 6 minutes.
- 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:
- Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper, and lime juice.