Description
A burger so good, you wouldn’t even know it’s vegan! Portobello mushrooms are marinated in a savory sauce, then sauteed until soft. Balsamic portobello burgers are topped with caramelized onions, fresh tomato, and slathered in vegan aioli.
Scale
Ingredients
- 1 lb sweet potato
- 1 tsp extra virgin olive oil
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 caps portobello mushrooms
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- 1 medium yellow onion
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- 2 tbsp vegan mayonnaise
- 1 tsp extra virgin olive oil
- ½ tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp salt
- ½ head butter (Boston) lettuce
- 1 tomato
- 2 whole grain buns or rolls
Instructions
- Preheat oven to 400°F.
- Peel the sweet potatoes and cut into 1-inch pieces. Transfer to a large bowl; add 1 tsp oil, paprika, salt, and pepper, toss to coat. Add potatoes to a baking sheet and bake, until softened, about 20-25 minutes. Reserve bowl for later use.
- Dry the mushrooms; remove the stems and carefully scrape out the gills. Peel and mince the garlic.
- In the large bowl, whisk together the 2 Tbsp oil, vinegar, Italian seasoning, and garlic. Add the mushrooms and toss to coat; set aside.
- Peel and slice the onion into half rings.
- Heat a medium saucepan over medium heat. Once the saucepan is hot, add 1 Tbsp oil and swirl to coat the bottom. Add the onion and salt to the saucepan; cook, stirring occasionally, until browned and softened, 15-20 minutes.
- In a medium bowl, whisk together the mayonnaise, olive oil, Dijon, garlic powder, and salt. Set aside.
- Preheat a skillet over medium-high heat. Once the skillet is hot, add the mushrooms. Cook, stirring occasionally, until softened, 3-5 minutes per side. Discard leftover marinade.
- Separate the lettuce head into leaves. Slice the tomato.
- To serve, spread the mayonnaise mixture on buns. Top with tomato slices, lettuce, mushrooms and caramelized onions. Serve the roasted sweet potatoes on the side. Enjoy!