If you love the sensation of biting into a juicy burger, this recipe offers a delicious and healthy alternative where Portobello mushrooms replace traditional buns. The flavorful sun-dried tomato filling, combined with fresh tomatoes, cucumber, onion, basil, and leafy greens, transforms this burger into a nutritious and healing meal without the drawbacks of the classic version.
Ingredients:
For the sun-dried tomato filling:
- 1 cup sun-dried tomatoes (oil-free and salt-free), soaked in warm water for at least 30 minutes;
- 1 clove garlic;
- 1 tbsp fresh oregano or 1 tsp dried oregano;
- 1 tbsp fresh thyme or 1 tsp dried thyme;
- 1½ tbsp freshly squeezed lemon juice;
- 1 tbsp raw honey;
- 2-3 tbsp water, if needed for blending.
For the burgers:
- 4 Portobello mushrooms;
- 2-3 tbsp freshly squeezed lemon or orange juice;
- ½–1 tsp Atlantic dulse flakes (optional);
- ½ cup fresh spinach leaves and/or lettuce;
- 4-6 tomato slices;
- 4-6 slices white or sweet onion;
- ⅓ cup thinly sliced cucumber;
- 4 fresh basil leaves;
- ½ tsp hot red pepper flakes (optional).
Instructions:
To prepare the filling, drain the soaked sun-dried tomatoes and place them in a blender or food processor. Add the garlic, oregano, thyme, lemon juice, and raw honey. Blend until well combined but slightly coarse. If necessary, scrape down the sides of the bowl and add a little water to aid blending. Store the filling in the refrigerator until needed.
Wash the Portobello mushrooms thoroughly with warm water. Do not use mushrooms that are slimy or have started to oxidize (dark spots), as this is a sign that they have begun to spoil. Pat them dry, remove the stems, and place the caps gill-side up on a cutting board. Drizzle them with lemon or orange juice and, if desired, sprinkle with Atlantic dulse flakes.
Spread a few tablespoons of the sun-dried tomato filling on two of the mushroom caps. Top with spinach or lettuce, tomato slices, onion, cucumber, basil leaves, and optionally, hot red pepper flakes. Finish by placing the remaining two Portobello mushroom caps on top. If desired, you can spread a little more of the filling on their underside before closing the burgers.
Serve immediately.
Serves 1-2 people.
Tips:
If the sun-dried tomatoes are very firm, place them in a heatproof bowl, cover them with boiling water, and let them soak for about 30 minutes. You can use the same method for softer sun-dried tomatoes if you want to soften them more quickly.
