Looking for another alternative to a typical veggie burger? Try out my portobello mushroom burger! A quick balsamic marinade with garlic and black pepper and you'll be grilling in no time. Top with a zesty red pepper hummus sauce for a tangy zip!
2 portobello mushrooms
1 tsp garlic powder
1/2 cup balsamic vinegar
1 tomato, sliced
1/2 red onion, sliced
2 pickles, sliced
spinach or lettuce 1 clove garlic
1/2 can chickpeas, drained
1/4 cup tahini
1/2 12oz jar roasted red peppers
1/2 lemon, juiced
Thoroughly wash the portobello mushrooms and remove the stems. Sprinkle the garlic powder and black pepper over the two mushrooms. Pour a 1/2 cup of balsamic vinegar over the mushrooms and refrigerate about an hour.
Make the Red Pepper Hummus
In your Vitamix, food processor, or blender combine all the ingredients and blend thoroughly.
Over your gas or charcoal grill, place each mushroom and cook about 10 minutes before flipping. If the mushroom is sticking to your grill, let it sit a little longer before trying to flip again.
Serve each mushroom on a hamburger bun and add sliced tomatoes, red onions, pickles, and spinach or lettuce. Add the red pepper sauce and enjoy!