In a cup or bowl whisk together the orange juice, olive oil, lime juice, chopped chipotle, abode sauce, cilantro, and garlic salt.
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.
Adobo Mayonnaise
Combine the mayonnaise, chopped chipotle, and chipotle powder then put aside until needed.
Mushroom Burger
Preheat a deep fryer to 350 degrees F (175 degrees C) and a grill to medium heat.
Grill the Anaheim or poblano pepper until the skin is well charred. Place in a bowl and cover with plastic wrap for 1 hour to let it finish steaming. Remove the charred skin then slice the pepper into strips.
Slice the iceberg lettuce and red onions. Set aside.
Slice the tortillas into thin strips, then deep until golden brown, 1 to 3 minutes. Drain on paper towels, then season with salt.
Remove the mushroom from the marinade. Grill the mushrooms for 3 to 4 minutes per side until tender. Top with the Monterey jack cheese. When the cheese has melted remove it from the grill.
Halve the two hamburger buns then toast the inside over the grill until golden brown.
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.