Grilled BBQ Portobello Burgers and “Baked” Beans

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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