~Amanda~
I know it’s only April, but I’ve already become obsessed with summer grilling (even though for half of these grilling post I’ve been doing – including this one – I’ve had to use my grill pan inside because it ends up raining or snowing haha – but I’m not giving up!). Grilling is just the best, everything tastes better on the grill AND cleanup is so much easier. Plus, I find that the majority of the things I grill are really healthy so I feel better when I’m eating all this delicious summer food too! This recipe has been on my list of posts to do for so long because it’s one of my absolute FAVORITES. However, Conor isn’t a fan of mushrooms (they’re the only food he doesn’t like so I don’t make him eat them even though he would for me just because he’s so sweet), so I only make these ‘burgers’ when he’s not home, like last week! He went out to a steak dinner with his dad and brothers and I got to make myself this amazing vegetarian dinner which I probably love just as much, if not more, than he loves steak haha. WIN WIN!
I don’t even think I could say what my favorite part of these burgers is because every component is so tasty. I love grilled Portobello’s; they’re juicy and meaty and if you haven’t had grilled Portobello’s before, you’ll be surprised by how meaty they actually taste and they really do satisfy that burger craving. Then there are the grilled peaches which are sweet, savory, and juicy and I would highly recommend grilling some extra ones to put over some ice cream for dessert. Then GUACAMOLE! Guacamole is jsut the best thing in the world, that’s all I have to say about that. And then there are the added little extras, all of which are necessary and make the burger even better; the sprouts add a nice bite and some texture, the tomatoes are fresh and bright in flavor, and the hummus is creamy and spicy (depending on what kind you use) and adds a nice subtle flavor.
Making the burgers is really simple too. Start by preparing all the ingredients – your Mise en Place! Mise en Place is a French culinary term that means ‘everything in its place’ and it’s such an important part of making cooking stress free and easy. Having all your ingredients cleaned, chopped, minced, etc. ahead of time will allow you to just cook and not worry about doing any of that when the grill is going and you need to pay attention to that. So once you have everything prepared, you can make the marinade. And now all you have to do is dump all the ingredients in a bowl and stir and you’re done. SO easy J. Next, pour the marinade over the Portobello’s and peaches and let it rest while you mix up the guacamole. Then all you have to do is grill the Portobello’s and peaches (and buns) and assemble your burgers with all the ingredients. I honestly prefer mine with less bread so it’s a little healthier and I can enjoy the other flavors more, so I usually do a piece of toasted gluten-free bread on the bottom and then no top, just open faced. However you chose, you’re gonna love it, HAPPY GRILLING!
Grilled Portobello and Peach Burgers
- 2 Portobello mushrooms, cleaned with damp paper towel and stems removed
- 2 peaches, cut in half, pits removed (you can use canned if fresh aren’t available - rinse and pat dry)
- 2 buns (or open face on a piece of gluten-free toast or over spinach is good too)
- 1 cup sprouts (alfalfa, brocco, etc)
- 1 tomato, thinly sliced
- ¼ cup hummus (your favorite kind, pretty much anything goes)
- 2 tablespoons olive oil
- 1 sprig fresh rosemary, minced
- ¼ teaspoon dried thyme
- 1 clove garlic, minced
- ½ lemon, juiced
- 1 teaspoon honey
- salt and pepper, to taste
- 1 large avocado
- 1 lime, juiced
- 1 clove garlic, minced
- ¼ teaspoon cayenne
- 1 tablespoon cilantro, minced
- salt and pepper, to taste
- Make the marinade by combining all ingredients in a small bowl with a fork.
- Pour over Portobello’s and peaches and toss to coat. Let sit for about 10 minutes.
- Make the guacamole by first mashing the avocado and lime juice together with a fork until smooth with a few chunks. Add in the rest of the ingredients and stir to combine. Set aside.
- Preheat your grill (or grill pan) to medium heat and grill the Portobello’s and peaches for about 3-4 minutes per side until tender and you have some good grill marks. Throw the buns on the grill for the last minute to toast them.
- Assemble the burgers by placing the hummus on the bun, top with guacamole, sprouts, tomatoes, Portobello, peaches, and more guacamole. Enjoy!
