Greek Portobello Burgers

Greek Portobello Burgers PT30M https://img1.recipesrun.com/201907/2019/1025/53/f/403207/300x200x90.jpg Here, grilled portobello mushrooms are loaded with a spicy chickpea mixture for a satisfying, protein-packed vegetarian burger. The yogurt-based dressing adds even more protein and is reminiscent of creamy gyro sauce. 4 servings Ingredients: 2 cups (2 oz./60 g) shredded romaine lettuce 1/2 cup (2 1/2 oz./75 g) seeded and finely chopped cucumber 1/2 cup (4 oz./125 g) plain yogurt 4 ciabatta rolls, split 1 tsp. red wine vinegar 4 portobello mushroom caps Sea salt and freshly ground pepper 1 tsp. hot-pepper sauce 1 1/2 tsp. finely grated lemon zest 2 tsp. fresh lemon juice 3 tsp. finely chopped fresh flat-leaf parsley 1 cup (2 oz./60 g) fresh bread crumbs 1 can (15 oz./425 g) chickpeas, drained and rinsed 1 tsp. ground cumin 4 tsp. finely chopped garlic 1/2 cup (6 oz./185 g) finely chopped red bell pepper 1/2 cup (1/2 oz./75 g) finely chopped yellow onion 3 tsp. extra-virgin olive oil

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Greek Portobello Burgers
- 2 cups (2 oz./60 g) shredded romaine lettuce
- 1/2 cup (2 1/2 oz./75 g) seeded and finely chopped cucumber
- 1/2 cup (4 oz./125 g) plain yogurt
- 4 ciabatta rolls, split
- 1 tsp. red wine vinegar
- 4 portobello mushroom caps
- Sea salt and freshly ground pepper
- 1 tsp. hot-pepper sauce
- 1 1/2 tsp. finely grated lemon zest
- 2 tsp. fresh lemon juice
- 3 tsp. finely chopped fresh flat-leaf parsley
- 1 cup (2 oz./60 g) fresh bread crumbs
- 1 can (15 oz./425 g) chickpeas, drained and rinsed
- 1 tsp. ground cumin
- 4 tsp. finely chopped garlic
- 1/2 cup (6 oz./185 g) finely chopped red bell pepper
- 1/2 cup (1/2 oz./75 g) finely chopped yellow onion
- 3 tsp. extra-virgin olive oil

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03 Method

Step 1

Prepare a medium-hot fire in a grill.
Step 2

In a saute pan over medium heat, warm 1 Tbs. of the oil. Add the onion and bell pepper and sauté until tender, 5 minutes. Add 2 tsp. of the garlic and the cumin and sauté until aromatic, about 30 seconds. Transfer the mixture to a large bowl and add the chickpeas, bread crumbs, parsley, lemon juice and zest, and hot sauce.
Step 3

Mash with a potato masher until most of the chickpeas have been smashed. Season with salt and pepper and set aside.
Step 4

Using a spoon, scrape out the black “gills” from the undersides of the mushrooms. In a small bowl, combine the remaining 2 Tbs. oil with the vinegar. Brush both sides of the mushrooms with the oil-vinegar mixture and season with salt and pepper. Place the mushrooms, stem side down, over the hottest part of the file, cover the grill, and cook for 6 minutes. Remove the mushrooms from the grill. Divide the chickpea mixture among the mushroom caps, packing it down lightly. Return the mushrooms to the grill, filling side up. Cover and cook for 6 minutes more. For the last 3 minutes of grilling, place the rolls cut side down on the grill to warm.
Step 5

In a bowl, combine the yogurt, cucumber and the remaining 2 tsp. garlic and spread on the bottoms of the rolls. Divide the romaine among the roll bottoms and top with the mushrooms. Top with the roll tops.

04 Author

Ellie

1078 Recipes

Greek Portobello Burgers

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