There is something so comforting about a BBQ and a grill. Reminiscent of long, lazy, hot Summer days. Sitting outside in the warm sun, watching it set with a beautiful orange glow over the trees. Knowing that when you wake-up the next morning, you can take you time and relive the day the same way as yesterday.
Enjoying all those Summer foods is one of the best things about the season. BBQs, picnics, and grill-parties are just some of the fun food occasions to partake in. Bringing together family, friends, and nature’s best. Fresh juicy fruits, crisp light veggies, grill marks on anything and everything, all dishes homemade from the salad to the burger buns. The tantalizing smells and flavors of BBQ filling the air. But no meat will penetrate this party. Why not use the beautiful fruits of the Earth to fill us up with nutrients and love?
A vegan “burger” using a grilled portobello mushroom cap, fresh veggies, creamy avocado, all with a side of “baked” vegan beans. A satisfying glorious meal for any day of the year, not just Summer. Because when we think about it I don’t think this winter of 2014 is going to be ending anytime soon and those Summer days seem to just get further and further away, not closer. I need some Summer love in my life and I think I found it right here!
Grilled BBQ Portobello Burgers and “Baked” Beans
Ingredients: (serves: 2 burgers, can easily be increased!)
+ 2 Large Portobello Mushroom Caps (de-gilled and cleaned)
For The Marinade:
+ 2 Tsp of Liquid Smoke
+ 1 TB Balsamic Vinegar
+ 1 Tsp Dijon Mustard
+ 1/2 Tsp Garlic Powder
+ 1/2 Tsp Onion Powder
+ 1/4 Tsp Black Pepper
For The Avocado Mash:
+ 1 Medium Avocado
+ 1/2 Tsp Chili Powder
+ 1/4 Tsp Garlic Powder
+ 1/4 Tsp Onion Powder
+ 1/4 Tsp Black Pepper
+ 1/4 Tsp Smoked Paprika
Additional Toppings:
+ Thick Sliced Beets (1 per burger)
+ Lettuce (or other green)
+ Alfalfa Sprouts
+ Ketchup
+ Buns – Chelsea’s Homemade Vegan and Gluten-Free English Muffins (or favorite bun)
For The “Baked Beans”:
+ 1 15oz Can of Black-Eyed Peas (No-Salt Added, drained and rinsed)
+ 1 Tsp Apple Cider Vinegar
+ 3 Drops of Plain Liquid Stevia
+ 1/4 Cup Tomato Paste
+ 1 Tsp Dried Oregano
+ 1/2 Tsp Garlic Powder
+ 1/2 Tsp Onion Powder
+ 1/4 Tsp Cumin
+ 1/4 Cup Water
Directions:
+ Make the English Muffin Buns in advance if you are choosing to use that as the bun (which I highly suggest you do!) I followed Chelsea’s recipe to a T, except I added some ground cornmeal to the bottom of each of the foil muffin rings. I also suggest topping each bun with poppy or sesame seeds before baking (I forgot and am still kicking my self!).
+ Place all of the Marinade ingredients in a medium zip-lock bag along with the cleaned mushroom caps. Place in the fridge for 30-60 minutes.
+ In the meantime you can create your Avocado Mash. Cut and scoop out the avocado and add all spices to a bowl. Then just mash it all together with a fork until you have a nice guacamole texture.
+ For the beans, after your rinse them off, add them to a sauce pot along with all the other ingredients, stir, and heat on medium for about 10 minutes, covered.
+ Make sure all your topping are also prepped. Wash, peel and slice the beet. Wash your lettuce and rip into “burger” sized pieces. Rinse your sprouts (about 1/4 cup for each burger).
+ Then to grill your portobello burgers, heat the grill, grill pan, or use a George Foreman grill like I did. Once heated, place the caps on the grill and cook for about 3 minutes. (My grill your close so it has top and bottom grill plates so I only needed to cook my for 3 minutes total. If you are using a traditional grill with one plate, grill for 2 minutes on each side.
+ To assemble: Cut and warm what ever type of bun you are using. Scoop some avocado mash on the bottom of the bun, then place the beet slice, then the portobello, ketchup, lettuce, sprouts, and finally the top bun.
+ Serve with a side of baked beans. Prepare for a messy, delicious, and satisfying vegan meal!
Yummy beans
Yummy burger
All together now!
So tell me:
What is your favorite Summer food?
Does your family grill only in the Summer or all year-round?
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, Ricki Heller’s Wellness Weekend, Healthy Vegan Fridays, Real Food Friday, Gluten-Free Fridays, #strangebutgood!*
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I love portobello burgers! I just had one yesterday, in fact. Yum!
I need to bring these back!
Sounds great, I can’t wait for BBQ season! Never thought of adding sprouts..ummmm!!! Thanks for coming over and sharing at The Weekend Retreat, hope to see you back at 5pm MST http://mommyondemand.com/
Sprouts are awesome in everything!
I love a nice juicy mushroom burger and the baked beans are the perfect side dish. Thanks for sharing on Healthy Vegan Fridays!
Thank you! I’ll be stopping by again this week of course 😉
As a veggie this is making me drool! Sounds wonderful and fab photography. Thanks for joining in with #recipeoftheweek. I’ve Pinned and Tweeted this post and there’s a fresh linky live now. You might have already popped over but if not, please do!
Thank you so much Emily! I certainly will with my recipes later this week 🙂
Very interesting and probably delish recipe!!! Thank you for linking up to the Weekend re-Treat Link party!
xo,
Shannon
http://www.akadesign.ca
Thank you Shannon 😉
I LOVE the beans!!! I’m a big fan of baked beans but never think to do them.
Summer… I love anything grilled. Especially fruits!
I’ve never grilled fruits but I totally intend to this summer! Peaches pineapple yummm!
I love the bean recipe – great idea for summer. Thanks for sharing on Real Food Fridays Blog Hop! Always a pleasure to have your recipes.
Thanks Marla!
The burger looks incredible, what a great vegetarian alternative. Bring on the summer and the BBQs!
Forgot to say I was popping over from #TastyTuesday.
Thanks Sophie 🙂
Yes please! Haha 😉
Oh this looks so good! I used to love baked beans, but now I can read labels I don’t have liquid smoke, but I’m pretty sure I can make this happen
You can find liquid smoke at any grocery! It is actually very readily avslible just most people don’t know about it 😉
This looks amazing! The “beans” sound very interesting, in a good way. I haven’t had black eyed peas much, but I’d love to try that.
Black-eyed peas…(and chickpeas) are my favorite beans! So good. They rock when you made them yourself from dry beans, but canned works perfect as well 😉
Wow looks delicious and such a healthy alternative to meat! Please do add a link to Tastytuesdays. Thanks for linking up!
Thanks love! Opps, I forgot to add it! New linkup sorry!
This sounds and looks absolutely AMAZING. You got yourself a winner girl!
I love having portobello burgers.
Thanks love! This was my first time ever making portobello burgers and they are definitely going to be a staple!
They just have this flavor that I can’t get enough of! Top with creamy avocado and my mouth is in heaven. 🙂
Ah yes! Haha the wonders of foods from the Earth <3
My favourite summer food has to be the fresh fruit! But big, perfectly ripe avocadoes always remind me of summer too!
Mmm summer fruit is the best!
Here you go again providing our next Meatless Monday meal, thanks! 🙂 This looks amazing, the true test will be sneaking it by my husband but I think that will be easy enough. 😉 We grill all year round, one of the perks of living in southern AZ.
You won’t need to sneak it! They are so good, anyone will love them 😉 And I am so jealous that you just said you live in AZ…..please send the warmth up here to NJ…we need it!
We grill all the time during the summer! Justin typically does the grilling and he’s grilled me Portobello mushrooms and they’re SO good! This looks wonderful! All this grill talk is making me want summer to get here really, really badly!
Me too, me too! It can’t get here fast enough. I feel like it will never be here….so grilling indoors it is!