Why we love it:
- 11⁄4 pounds Portobello Mushroom (about 4-5 caps)
- 1 Tablespoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1⁄2 teaspoon Kosher Salt
- 1 teaspoon Canola Oil
- 1⁄2 teaspoon Unsalted Butter
- Provolone Cheese (4 slices - or cheese of choice)
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Sriracha
- 1 Lemon (zest and juice)
- 4 Burger Buns
- 1 Avocado
- 3 Carrots
- 1 Cucumber
1. PORTOBELLO “PATTIES”
Twist off the stems and reserve in the freezer for your next batch of stock. Holding your knife parallel to the cutting board and carefully place your palm on the top of one cap at a time. Slice the cap into thin layers, aim for 3-4 from each cap. Place in a bowl and repeat.
In the bowl, add the spices, including salt. Add the oil and toss to coat well.
In a large non-stick or cast iron skillet, heat the butter until hot. Add mushroom caps in 1 layer, might need to do 2 batches so plan accordingly. Cook for about 2 - 4 minutes or until browned and tender, flip. Cook the other side until done throughout. Remove to a baking sheet and repeat until all slices are cooked.
Organize the caps into burger shapes, overlapping then to fill the size of the bun, so not just stacked straight on top of each other. Lay cheese over top and either broil to melt, or place them back in the pan and cover it until the cheese is melted.
Meanwhile, stir together the mayo, sriracha, and zest and juice of the lemon.
Toast buns if desired. Spread evenly with sauce and slices of avocado.
Wash and slice carrots and cucumber into sticks. Plate.
Slide the “burgers” on the buns and serve with crudité.