Have you ever met someone who you think "we were destined to be friends"? I've been fortunate enough to think this about numerous people in my life. But looking back on one friendship in particular makes me laugh in amazement. I never saw it coming and quite honestly didn't realize it would turn out to be what it is! I had even known of this person for several years through mutual friends but hadn't pursued a friendship. Boy, am I glad that our paths collided in such a powerful way. This girl has rapidly become one of my most cherished friends and both of us instantly committed to a full-force & life-long friendship. BAM. Don't you just love when that happens? It was destiny.
We most recently met at work and immediately clicked. I don't even remember the stages before being super, fantastic, awesome friends (yes, I talk like a 12 year old)! We are extremely different people but have several key passions in common: food, travel, loyalty, health, faith, outdoors... I could go on! Our love for food was one of the first common factors we found and boy did we hone in on that one! We started doing weekly hang out sessions where we would cook dinner, drink wine, watch Friends and chat it up. It was glorious. This girl has the most infectious laughter and care free spirit. She helps you enjoy to the fullest whatever you are doing that moment. She encourages you to take heart in the moments you can't force yourself to enjoy and sits with you through the muck until you can jump the fence to the greener grass. She helps you to laugh with an open heart, to be brave, and to live not for yourself but for The Lord. She's pretty awesome. AND she must have magic powers because every time we cook together the food is phenomenal!
This past summer we made Portobello Burgers (my version, their version) and whoa! My taste buds didn't even know what to do! Ever since, portobello burgers have been at the forefront of my mind. I needed to have another. So this last time we got together, we made Sprouted Kitchen's Portobello Burgers. I'll be honest. Green Kitchen's burger was so delicious that I worried this burger wouldn't live up to the high standards. But not only did Sprouted Kitchen live up to these standards (who am I kidding, she always does!), she exceeded them. Although I cannot tell you which burger I loved more, I will say that both of these recipes will go down in my Recipe Successes Hall of Fame. For-eh-verrrrrrrrrr.
So without further adieu, I give you one of the most juicy, flavorful and easiest dinners yet: The Asian Portobello Burger. Make this and you'll see: You + This Burger = Destiny.
Asian Portobello Burger
Serves 2
Slightly adapted from Sprouted Kitchen
Marinade:
2 large portobello mushrooms
2 Tbsp organic low sodium soy sauce/tamari*
2 Tbsp maple syrup
1 Tbsp toasted sesame oil/ extra virgin olive oil
squeeze of lemon or lime
pinch of pepper
Toppings & Sauce:
1 -2 cups of shredded slaw (any kind)*
2 Tbsp tahini
1 tsp organic low sodium soy sauce/tamari*
2 tsp toasted sesame oil (or regular if you have it on hand)
2 Tbsp vinegar (I had white distilled on hand so I used that)
1 small bunch cilantro, roughly chopped
1 avocado
2 Ciabatta Rolls, sliced in half and toasted***
Directions:
Preheat stove top or grill to medium high heat.
Preheat oven to broil. Slice ciabatta rolls in half and prepare to toast them to delicious perfection.
Brush the dirt off the mushrooms and carefully remove the stem. Make the marinade (shallow bowls or a rounded plate work best here) and let the mushrooms soak for 5-10 minutes.
Make the slaw: whisk the sauce ingredients together and pour over slaw; toss well and set aside.
Once stove top or grill has reached the desired temperature, place the mushroom on the grill. I found that no other oil was necessary because the marinade keeps the mushroom from sticking. Grill for a few minutes on each side. You want nice grill marks and the shroom to be cooked all the way through.
While the mushrooms are cooking, prep your avocado. I like to smash mine and rub it on the toasted bread.
Roughly chop your cilantro.
Roughly chop your cilantro.
Assembly:
Toast your bread. Spread the avocado on. Place the portobello burger with the cavity side up. Fill the cavity with the slaw. Sprinkle with lots of cilantro and maybe an extra squeeze of lemon or lime for good measure. Place top bun on and DIG IN. My mouth just watered.
Notes:
*Sprouted Kitchen makes her own slaw, which I HIGHLY recommend. We actually were starving and running short on time so we got an undressed slaw that we found to be delicious. It met all of my standards and tasted great. So just know that, whichever you choose -- this burger is your destiny. It will be delicious.
**I always recommend organic but here I wanted to label it as such. Soy is one of those ingredients (like corn) that if it doesn't not specify organic, then it is probably Genetically Modified. You really want to steer clear of these types of "food" because the body cannot process it properly as it is not real food -- it was genetically modified.
***Usually I would suggest a whole grain, less processed type of bread. But here, I like to say that moderation in all things is the best mindset. Pick and choose where you want to occasionally enjoy a food that may not be beneficial to your body but is beneficial to your taste buds. For me, ciabatta is one of those times. There's nothing like a light and freshly toasted ciabatta roll. I think in this recipe it added a great deal of wonderful texture and flavor. However, if that's not something you care about -- then totally go for a grain that you feel would benefit and nourish your body! I always support that!!
Anne
