Vegan Portobello and Peach Burger

This decadent burger is packed full of fruits and vegetables. You won’t even notice the meat is missing
Editor
Vegan Portobello and Peach Burger

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Make the most of the summer produce by filling your mushroom burger with grilled peaches and freshly made guacamole.

This recipe is courtesy of Green Kitchen Stories.

6
Servings
139
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinade

  • 4  Tablespoons  olive oil
  • sprigs fresh rosemary
  • 1  Tablespoon  fresh thyme
  • garlic cloves
  • 1/2  lemon
  • Kosher salt
  • Freshly ground black pepper

For the guacamole

  • avocadoes
  • small tomatoes
  • garlic clove, minced
  • 1/4  Cup  parsley
  • 1/2  lemon
  • 1  Tablespoon  olive oil

For the burgers

  • Portobello mushrooms
  • peaches
  • burger buns
  • 100  Grams  fresh pea sprouts
  • small tomatoes, sliced
  • spring onions, sliced
  • Fresh thyme
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

For the marinade

Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice, and salt and pepper to taste. Stir to combine.

For the guacamole

Roughly chop the avocados, tomatoes, and parsley. Add them to a small bowl with the minced garlic. Squeeze lemon juice over the top. Mash everything together with a fork.

For the burgers

Heat the grill. Clean the Portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth. Use a little water if needed. Pat dry.

Cut the peaches in half and remove the pits.

Use the other rosemary sprig to brush the mushrooms and peaches with the marinade.

When the grill is ready, grill the mushrooms and peaches for about 3-4 minutes on each side, brushing with the marinade once more while they grill.

Slice the buns in half. Place on the grill for 2-3 minutes so they get some color.

Place a large tablespoon of guacamole on the bottom bun. Add pea sprouts, tomatoes, spring onion, 1 mushroom, and 2 peach halves on top. Add the top of the bun, and insert a stick to hold it all together. Serve immediately.

Nutritional Facts

Total Fat
13g
19%
Saturated Fat
11g
46%
Carbohydrate, by difference
5g
4%
Protein
3g
7%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
69µg
77%
Calcium, Ca
54mg
5%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
29µg
7%
Iron, Fe
5mg
28%
Magnesium, Mg
46mg
14%
Niacin
1mg
7%
Phosphorus, P
58mg
8%
Selenium, Se
3µg
5%
Sodium, Na
33mg
2%
Water
17g
1%
Zinc, Zn
1mg
13%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.