Description
Adapted from http://www.barbecuebible.com
Ingredients
Scale
Vegan Aioli Ingredients
- 1 cup vegan mayonnaise
- 3 garlic cloves, put through a garlic press
- 24 fresh basil leaves, thinly slivered
- 1 tbsp. lemon juice
- salt
- fresh ground pepper
Portobello Burger Ingredients
- 4 large portobello mushrooms, wiped clean with dampened paper towels
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- 1 tomato, cut crosswise into 1/2-inch slices
- 1 bunch arugula, washed and spun dry
- 4 hamburger buns
- salt
- fresh ground pepper
Instructions
- To make the basil aioli: Combine the vegan mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste. Alternatively, you could toss it all into a small food processor and pulse until well combined.
- For the portobello burgers: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps.
- Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
- Set up the grill for direct grilling and preheat to high.
- Arrange the portobello caps, rounded side down, grill until nicely browned and soft, about 3 to 6 minutes per side.
- Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, tomato slices, and arugula.
Nutrition
- Serving Size: 4
- Calories: 509
- Sugar: 6
- Sodium: 360
- Fat: 47
- Carbohydrates: 11
- Fiber: 3
- Protein: 5
- Cholesterol: 0