Asian Burger with Portobello Buns and Avocado: Whole 30 Day 11

This has been a week. Between a career fair, two days of jury duty, my mom coming in town to see a show (Not That Jewish) and a visit to a partner advertising agency, I’m so ready for this long weekend.

James and I had burgers on the menu tonight. On the way home I passed Citerella, and had a few impulse buys to try something different with them. The result came out really well, I hope you’ll give it a shot, if you like something with a kick.

What you’ll need:

  • Small flat portobello mushroom caps, in line with the size you like your burger and as many as you’d like (can make extra for a leftover side dish)
  • 1 lb of ground beef (made 5 small burgers for us, we each ate 2)
  • Handful of scallions
  • Red onion, just a bit to fill each mushroom cap with a few slice, per photo
  • Huy Fong chili garlic sauce [my impulse buy]
  • Coconut aminos
  • Sesame oil
  • Chia seeds
  • Sesame seeds
  • 1 avocado

Instructions:

  • Preheat oven to 450F
  • Clean and de-stem mushrooms and place on a tin-foiled baking sheet, textured side up.
  • Pour a tsp of coconut aminos into each mushroom cap and put a few red onion slices into each cap as well, put in oven for ~12 minutes where they’ll start to get a little crispy.
  • Meanwhile, mix beef, 2 tsp of chili garlic sauce (will make it spicy), and 3 tsp of coconut aminos all together.  If you have them on hand, sprinkle some green scallions in there too.  Form into burger patties and grill – we use a cast iron grill pan and James is the designated griller (thanks for those great grill marks!) – but make sure you’re cooking them on both sides while not overdoing it.
  • While that’s going, cut an avocado in half and hatch mark it so you get big chunks.  Coat in a tsp (or a little less) of sesame oil and a tsp (or a little less) of coconut aminos.  Mix around, then top with some dashes of sesame seeds and chia seeds.  This adds flare and a little crunch, making it feel a bit more authentic.

When everything is done, I dare you to try to stack it like a real burger.  These were far too juicy (a good thing!) and not easy to stack, but if you get some mushroom, onion, avocado and burger in one bite – yum! You get a delicious and subtle flavor that puts an awesome spin on a classic.

My other impulse buys: 2 packets of prosciutto, a cantaloupe, some fresh dates and macadamia nuts.

 

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