Ingredients

The following ingredients have 4 Servings
  • 2 large portobello mushrooms
  • 1 Tablespoon Miso ( any color)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha
  • pinch of salt and pepper
  • 2 turkish cucumbers, cut length-wise into ribbons ( use a mandolin– see notes)
  • 1 scallion, sliced at diagonal
  • 1/4 teaspoon salt
  • ¼ teaspoon sugar
  • 2 teaspoons rice vinegar
  • ½ teaspoon toasted sesame seeds
  • 1 1/2 cups matchstick carrots ( or grated)
  • 1 scallion
  • 1/4 teaspoon salt
  • ¼ teaspoon sugar
  • 2 teaspoons rice vinegar
  • ½ teaspoon toasted sesame seeds
  • 1 extra large avocado, cubed
  • 1 teaspoon finely chopped ginger ( or use ginger paste)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon salt and pepper
  • pinch chili flakes and sesame seeds

Instruction

  • Preheat the grill. Using a fork or mini whisk, mix the miso, sriracha, and sesame oil ….& pinch salt and pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.
  • Using veggie peeler or mandolin, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.
  • Make the carrot slaw the same way. Place in a small bowl, toss with dressing ingredients. To save time you can combine both the carrots and cucumber (and double the dressing) and serve them together in one bowl – but I prefer them separate, just for “prettiness”, but it’s not essential. 🙂
  • Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesn’t have to be smooth. Sprinkle with sesame and chili flakes.
  • Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.
  • Assemble the burgers….spread buns with generous amount of Asian Guac, place the portobello- gills side up ( to catch all the flavorful juices) then mound with cucumber ribbon and carrot salad, a little squeeze of sriracha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers.
  • Eat immediately.