Every year we spend a weekend at our friends Pat & Marissa's camper. This year we were spoiled with a full menu of vegetarian delights! The Portobello & Peach Burgers were definitely a highlight. The combination of sweet peaches with salty mushrooms was perfection! I highly recommend these.
Makes 6 burgers
Ingredients
6 portobello mushrooms
6 peaches6 sweet potatoes
6 burger buns of your choice (If you don’t eat gluten, we have a quick gluten-free bun recipe on the blog.)
100 g fresh pea sprouts
5 small roman tomatoes, sliced
5 small spring onions, sliced
fresh thyme
olive oil
salt & pepper
6 peaches6 sweet potatoes
6 burger buns of your choice (If you don’t eat gluten, we have a quick gluten-free bun recipe on the blog.)
100 g fresh pea sprouts
5 small roman tomatoes, sliced
5 small spring onions, sliced
fresh thyme
olive oil
salt & pepper
Marinade Ingredients
4 tbsp olive oil
2 fresh rosemary sprigs
1 tbsp fresh thyme
2 garlic cloves
1/2 lemon
salt & pepper
2 fresh rosemary sprigs
1 tbsp fresh thyme
2 garlic cloves
1/2 lemon
salt & pepper
Guacamole Ingredients
4 avocados
5 small Roma tomatoes
1 garlic clove
1/4 cup parsley
1/2 lemon
1 tbsp olive oil
5 small Roma tomatoes
1 garlic clove
1/4 cup parsley
1/2 lemon
1 tbsp olive oil
Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed. Pat dry. Cut the peaches in halves and remove the pits.
Making the sweet potato fries: Preheat the oven to 350°F. Cut the sweet potatoes in 1-inch thick, 5-inch long sticks. Put them on a parchment-covered baking sheet. Drizzle olive oil, salt and thyme over them and put in the oven. The fries need around 30 minutes before they are ready, but you need to stir after 15 minutes.
Making the marinade: Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir around. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade. When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the rosemary stick to brush the marinade over them one more time.
Making the guacamole: Chop avocados, tomatoes and parsley roughly. Add them to a small bowl with mashed garlic. Squeeze lemon juice over it, and mash everything with a fork. It’s okay if it stays a little chunky.
Assembling the burger: Slice the buns in halves. Let them get some color on the grill. When done, place a big dollop of guacamole on the bottom bun, and add pea sprouts, tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together. Enjoy!
Recipe from http://www.greenkitchenstories.com/
