Mushrooms are a healthy and delicious meat alternative, and can totally satisfy when a burger craving hits. These flatbread mushroom burgers are so flavorful, you may never go back to the real thing. Brought to you by Natalie Wiser-Orozco and her blog The Devil Wears Parsley. Thanks, Natalie!
By: Natalie Wiser-Orozco, The Devil Wears Parsley
Spicy Portobello Burgers
Ingredients
- Yield: 4 Burgers
- For The Guajillo Sauce
- 4 ounces dried guajillo chiles, stems cut off and de-seeded
- ½ cup reserved water from re-constituting chiles (see instructions)
- ¼ cup chopped yellow onion
- 2 cloves garlic
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- For The Chimichurri
- ¾ cup roughly chopped fresh parsley
- ¾ cup roughly chopped fresh cilantro
- 1 tablespoon roughly chopped fresh oregano
- 4 teaspoons roughly chopped fresh garlic (about 4 cloves)
- 3 tablespoons chopped shallots (about ½ small shallot)
- zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ½ cup extra virgin olive oil
- For the Sandwiches
- 4 Flatout Foldit artisan flatbreads
- 4 large portobello mushrooms
- 8 thick slices tomato
- 4 leaves of green leaf lettuce
- 8 slices smoked gouda cheese
Directions
For the guajillo sauce
Heat 6 cups of water in a large stock pot until boiling.
Place the de-stemmed and de-seeded chiles in a large bowl, and pour in the boiling water. Let sit for 30 minutes, until the chiles have re-constituted. Reserve ½ cup of the water.
Add the re-constituted chiles to a blender, along with the reserved water and remaining ingredients. Blend until very smooth, adding more water if the sauce is too thick. The consistency should be like ketchup.
For The Chimichurri
Place all ingredients in a food processor, and process until the ingredients are chopped up fine, about 10 seconds.
For The Burgers
Turn on an outdoor grill to medium-high heat.
Remove the stems from the portobello mushrooms, and score them by using a sharp knife to cut a shallow slit about every half inch. Rotate the mushroom cap a quarter turn, and repeat, making a criss-cross pattern. Using a basting brush, coat the portobellos with the chimichurri sauce on both sides.
Place the portobellos on the grill, cap side down, and cook for 4 minutes. Flip, and cook for 4 minutes more, until the portobellos have good grill marks, and have darkened in color. Add more chimichurri to the mushrooms to moisten, making sure the cap side is up. Add two slices of smoked gouda to each mushroom, close the lid to the grill, and allow the cheese to melt, about 1 minute.
Place about 1 tablespoon of the guajillo sauce on each side of the flatbreads, and spread to coat. Add lettuce, tomato, top with a grilled mushroom, fold your flatbread, and enjoy!
Suggested Flatout: Foldit® - Traditional White
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