Mexican Mushroom Burger

Recipe Origin Global
Rating
No Reviews
Servings 2
Preparation
Cook 15 min 00:15
Ready in 15 min 00:15
Difficulty Seasoned
Cooking Method Grill
Ingredients Mushroom Vegetable
Equipment BBQ Grill
Recipe Type Burgers Hand Food Lunch Marinade
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Mexican Mushroom Burger

Portobello mushrooms are a beautiful cooking option as shown in this flavorsome Mexican-influenced burger.

The Mexican mushroom burger includes a lot of personal touches like a homemade marinade and abode mayonnaise. Topping inside grilled pepper and deep-fried tortilla.

A great option for no meat Mondays, vegetarian friends, or just because there were some wonderful portabello mushrooms available at the local farmers market.

Ingredients

Mexican Mushroom Marinade

1/2 cup orange juice

1/4 cup olive oil

1 lime, juiced

2 chipotle peppers, finely chopped

adobo sauce, to taste

2 tablespoons chopped cilantro (coriander)

1 teaspoon garlic salt

2 Portobello mushroom

Adobo Mayonnaise

1/4 cup mayonnaise

1 chipotle pepper, finely diced

chipotle powder, to taste

Mushroom Burger

1/4 iceberg lettuce

1/2 red onion

3 tortillas

oil, for deep frying

salt

1 Anaheim or poblano pepper

2 hamburger buns

2 slices Monterey jack cheese.

Equipment

plastic zip lock bag

grill set for direct heat

Recipe Directions

  1. In a cup or bowl whisk together the orange juice, olive oil, chopped chipotle, abode sauce, cilantro, and garlic salt.

  2. Clean off the portobello mushrooms then place them in the zip lock bag. Pour over the marinade then chill for 4 to 6 hours to let the flavors absorb.

  3. Combine the mayonnaise, chopped chipotle, adobo sauce, and chipotle powder then put aside until needed.

  4. Slice the iceberg lettuce and red onions.

  5. Slice the tortillas into thin strips then deep fry at 350 degrees F (176 degrees C) until golden brown. Drain on paper then season with salt.

  6. Grill the mushrooms over medium heat for about 3 or 4 minutes per side. Top with Monterey jack cheese. When the cheese has melted remove.

  7. Grill the Anaheim or poblano pepper until the skin is well charred. Place into a bowl and cover with plastic wrap for an hour to let it finish steaming. Remove the charred skin then slice the pepper into strips.

  8. Half the two hamburger buns then toast the inside over the grill until golden brown.

  9. Build the burger with the base of the toasted bun, top in order with the adobo mayonnaise, lettuce, red onion, Portabello mushroom, grilled peppers, and fried tortillas, then top with the other side of the toasted bun.

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Recipe Origin Global
Rating
No Reviews
Servings 2
Preparation
Cook 15 min 00:15
Ready in 15 min 00:15
Difficulty Seasoned
Cooking Method Grill
Ingredients Mushroom Vegetable
Equipment BBQ Grill
Recipe Type Burgers Hand Food Lunch Marinade
Share: