Grilled Portobello Chili Burger with Simple Slaw
- Total Time: 25 mins
- Hands-on Time: 15 mins
- Makes: 4 servings
Meaty mushrooms soak up the flavors of onion, garlic, chili powder and red pepper flakes in this grilled Portobello chili burger recipe – proving that vegetarians are not to be excluded from a good burger off the grill!
- 1 teaspoon Frontier Organic Garlic Powder
- 1 teaspoon Frontier Organic Chili Powder
- 1/2 teaspoon Frontier Organic Onion Powder
- 1/2 teaspoon Frontier Crushed Red Chili Peppers
- 1/2 teaspoon Frontier Table Grind Sea Salt
- 1/4 teaspoon Frontier Organic Medium Grind Black Pepper
- 1/2 cup olive oil
- 4 portobellos
- 3 teaspoons lime juice
- 2 teaspoons honey
- 1 small jalapenos, de-seeded (or green pepper)
- 2 cups shredded purple cabbage
- 2 teaspoons cilantro, minced
- 3 teaspoons apple cider vinegar
- 2 teaspoons olive oil
- 2 teaspoons honey
- 2 ripe avocados, sliced
- 1 ounce queso fresco
- 1 teaspoon olive oil
1. Remove the stems from the mushrooms and place top side down on a sheet tray.
2. In a small bowl, whisk together the remaining ingredients for the portobellos. Brush the insides of the caps with the marinade. Then pick up and brush the tops of the caps. Let mushrooms sit for at least an hour before grilling.
3. In a large bowl, toss together shredded cabbage, minced jalapeno and cilantro. In a separate bowl, whisk together the vinegar, oil, honey, salt and pepper. Pour over cabbage mixture and toss until well combined. Set aside and let rest until ready to use.
4. Oil the grill grates and preheat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees.
5. Place mushrooms on the hot grill, top sides down. Let cook for 2 to 3 minutes, then carefully flip, grilling for another 2 to 3 minutes. Depending on the strength of the heat, monitor and adjust cooking times accordingly. Mushrooms should be soft and lightly charred.
6. Cut the buns in half and brush the cut sides with olive oil. Place cut side down on the grill and toast slightly, 30 to 50 seconds. Assemble burger with the grilled Portobello, slaw mixture, 4 to 5 slices of avocado and a sprinkle of queso fresco.