Portobello Burgers with Chipotle Avocado Slaw
Today it’s all about the portobello burgers.
Juicy, meaty portobello burgers. Without the meat.
For most people, summertime means grilling time. Here in Florida, grilling time is an all year event. But the holidays of late spring and summer always give everyone a reason to grill. We usually grill something every weekend and sometimes even during the week. But when a holiday rolls around, we always make sure we have something to grill. I’m not really sure why a holiday makes it feel like a special day to grill, but it does.
Some of our favorite things to grill are seafood, veggies, chicken and burgers. I quit eating pork and beef a while back but it doesn’t mean I can’t enjoy a hearty burger. I’ve had a lot of great veggie burgers at restaurants and I’ve even made a few of my own but none of them work as great on a grill as a portobello mushroom does.
A portobello doesn’t fall apart. You can place it right on top of the grill grates to cook it. You don’t have to place it on aluminum foil or a grill plate like you would with a black bean burger or some other type of veggie burger. You get the good made on the grill flavor with a portobello, just like you would with a meat burger.
Things to know about these portobello burgers.
- It’s vegetarian.
- It can be grilled.
- You can top it with all of the classic burger toppings.
- Melted swiss cheese is it’s best friend.
- If you’re a meat eater, crispy bacon would go great with it.
- It tastes great with chipotle avocado slaw.
- ½ C mayonnaise
- ¼ C Kraft Philadelphia Cream Cheese in Chipotle flavor
- ¼ C sour cream
- 1 hass avocado, peeled, seed removed and cut into chunks
- 2 tbsp fresh lime juice
- 1 clove of garlic
- 2 tbsp bunch of fresh cilantro
- ⅛ - ¼ tsp salt, if desired and to taste
- 1 package of shredded coleslaw cabbage
- 4 large portobello caps
- 1 tbsp olive oil
- A pinch of sea salt and ground pepper for each cap
- 4 whole wheat buns
- Your favorite condiments
- Whisk together the mayo and sour cream in a large mixing bowl. Place the avocado, cream cheese, garlic clove, lime juice and cilantro into a food processor and process until smooth. Pour into the mayo mixture and whisk together. Mix in the salt and pepper to your desired taste. Add the shredded cabbage and mix well.
- Brush each cap with olive oil, top side and bottom side. Sprinkle the top sides with sea salt and ground pepper. Heat your grill to medium high heat. Place the portobellos on the grill approximately right between two of the burners. Place cap down and grill for 3-5 minutes. If desired, place cheese on the bottom part of the portobellos (just flip over so the bottom "gill" part is facing up) and heat until the cheese is melted. Remove from the grill and set aside.
- If desired, toast the buns. Brush the inside of the buns with mayo and place on the grill for about 1 minute per side.
- Assemble the burgers with your favorite toppings. TIP: Place the portobellos top side down and put the chipotle avocado slaw inside the cap.