Author Notes
Sometimes you just need a plain old burger to satisfy a salty (and somewhat sinful?) craving . . . these portabella burgers hit the spot every time, plus you don't feel gilty after taking the last bite of a juicy burger!!!! Pair them with baked potatoes and you've got a delicious, healthy and hearty meal
—aurora_ib
Ingredients
- Portabella Burgers
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2
Portabella mushrooms
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3 tablespoons
Braggs Liquid Aminos (Tamari, Nama Shoyu, or low-sodium soy sauce also work)
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2 tablespoons
toasted sesame oil
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1 tablespoon
agave nectar
- Baked potatoes
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1
medium yukon potato, cut into bite size pieces
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1
garlic clove, minced
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1-2 tablespoons
sunflower oil
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Salt, pepper, and paprika to taste
Directions
- Portabella Burgers
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Marinate portobellos with Braggs, sesame oil, and agave for at least 30 minutes (on a weekday I leave them on the fridge since the night before)
* Beware of soy sauces, the have the power to make your burgers insanely salty!!! If you cannot find Braggs, use a bit less soy sauce and mix with balsamic vinegar
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Place them on a grill at medium-high heat, and cook until soft and juicy.
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Serve on a whole wheat burger bun, with desired add ons. My favorite way of dressing up my burgers is with avocado, fresh tomatoes, sprouts, veganize, and chipotle mustard.
- Baked potatoes
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Preheat oven to 400 F.
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Cut your potatoes into bite size pieces and run through cold water to get rid of some of their starch.
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In a small bowl mix the minced garlic clove, 1 tablespoon of sunflower oil, and spices.
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Spread the potatoes on a baking dish and drizzle with oil mixture (here I mix everything with my hands to get the potatoes evenly coated, but you can very well use a good old spoon to do it).
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Bake for 30 minutes or until slightly browned and cooked trough.
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