August 25, 2016

I don’t even know where to start because I have so many amazing things to say about these burgers.

They’re magical, orgasmic, phenomenal, delicious. 

Basically, they’re perfect.

We went camping a couple weeks ago and all I could think about was making a jalapeno aioli to accompany portobello burgers we planned on grilling during our trip. True to form, we packed enough food to last us a month in the woods, so we never got around to making the burgers. Thank goodness we waited, because Follow Your Heart came out with new vegan Gouda sliced cheese and it is to die for!!! These burgers were worth the wait, my friends.

Ashlee even went as far as saying these portobello burgers are the best burgers she’s ever had and I’d like to second that statement. I bet you’re not surprised to learn that we each ate two burgers entirely to ourselves.  We decided to forgo the jalapeno aioli and Ashlee made a basil pesto aioli and sun dried tomato mayonnaise instead. They went perfectly with our  burgers and were really simple and quick to make.

Since summer is slowly creeping to an end, we really wanted fresh and light flavors to shine through. These portobello burgers did exactly that! You should absolutely try this recipe and if you love it as much as we do, take a picture, share it, and tag us at Eat_Figs_Not_Pigs so we can see your delicious creations. I’m gonna go stuff my face with another portobello burger now. Til next time, guys!!!

Portobello Burgers with Sun Dried Tomato Mayo & Basil Pesto Aioli [V]

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Delicious portobello mushroom burgers served with basil pesto aioli and sun dried tomato mayonnaise. Light, fresh and healthy! Perfect for the last few weeks of summer.

Author: Ashley

Recipe type: Entree, Burger

Cuisine: Vegan, Vegetarian

Serves: 4 Portobello Mushroom Burgers

Ingredients

Basil Pesto Aioli

• 2 ounces fresh basil
• 2 TBS olive oil
• ¼ cup pine nuts
• 4-5 cloves fresh garlic
• ¼ cup vegan parmesan (store bought or homemade)
• Salt and pepper to taste

Sun Dried Tomato Mayonnaise

• 2 TBS sun dried tomatoes, finely minced
• 1 TBS fresh squeezed lemon juice
• ¼ cup vegan mayonnaise
• Salt and pepper to taste

For Serving

• 1 TBS olive oil
• 4 White buns (free of dairy or eggs)
• 4 Portobello mushroom caps, cleaned
• 2 cups arugula
• Roasted red peppers (canned or roasted yourself)
• Vegan gouda cheese (we used Follow Your Heart brand)
• Grilled onion
• 1-2 TBS sherry vinegar
• Basil pesto aioli (recipe above)
• Sun dried tomato mayonnaise (recipe above)
• Salt and pepper to taste

Instructions

Basil Pesto Aioli

1. In a food processor, combine all ingredients
2. Set aside

Sun Dried Tomato Aioli

1. Combine ingredients and set aside

Burgers

1. Preheat oven to 425 degrees fahrenheit
2. On a cast iron skillet, heat ½ TBS olive oil on medium high heat
3. Add onions and cook until translucent, about 5 minutes per side
4. Set aside
5. Add additional ½ TBS of olive oil and sear mushroom caps for about 2-3 minutes per side
6. Top mushrooms with two slices each of vegan gouda cheese
7. Place skillet and mushrooms in oven and allow to cook another 7 minutes
8. While mushrooms finish cooking, toss your arugula in sherry
9. Remove mushrooms from over and begin building your burgers!
10. ENJOY!
11. Store leftover mushrooms for up to 24 hours.

3.5.3226