Roasted Veggie Portobello Burger
This recipe is gluten-free, grain-free, fat-free + oil-free, but FULL of flavor!
As we are getting closer to fall + the crisp, cool fall air, I am finding myself wanting to celebrate summer as long as I can. Watermelon, santa clause melons, galia melons, canary melons (ALL melons pretty much), mango nectarines (my personal favorite), figs, fresh berries, all the amazing summer produce, sun tea, leaving the house without a jacket or sweater and the sun setting close to 8pm...I love summertime.
However, I know this summer has been unlike anything we have experienced before + maybe it hasn't felt as joyful as past years, so that's even more reason to appreciate everything that this season offers us, like BURGERS!!
For my fellow plant-based eaters who are focusing on consuming more whole plant foods, or for those of you who have gluten and/or grain sensitivities, this recipe is for you! You deserve to enjoy a burger + bask in the feeling of summer along with everyone else :)
And, can I just say, she is beautiful!
You can use any veggie fillings you prefer, but for this recipe, I used roasted yellow + red bell peppers, zucchini + onions, fresh spinach + homemade ketchup (check out the recipe from the Medical Medium blog here).
Serve with any sides of your choice, such as potato salad, roasted sweet potato fries, roasted herb fries (seen below), homemade tater tots or coleslaw.
If you would like to do a bigger quantity of roasted veggies, I say go for it! You might as well have leftovers, right?
Roasted Veggie Portobello Burger Recipe:
4 portobello mushrooms, stems removed **
2-3 zucchini, cut into 1/2 inch slices
1 tsp dried parsley
1 tsp dried basil
pinch of salt (optional)
1 onion, sliced into 1/8ths
2 bell peppers, cut into 1/4 lengthwise pieces
ketchup of your choice (this was the recipe I used)
small handful of spinach or other leafy green of choice
**TIP: Choose mushrooms close in size for each burger since they will be your buns! The two that are slightly larger of the four, use for the bottom buns.
Preheat oven to 375°F. Line 2 baking trays with parchment paper or reusable silicone baking sheet. Place mushrooms + bell peppers on one tray. Toss the zucchini slices + onion with the herbs + salt, if using. Place zucchini + onion on the other tray with enough space in between so they cook evenly. Roast all veggies for 20-30 minutes or until everything is done to your preference. Remove the veggies from the oven + let them cool for 5-10 minutes so they are easier to handle for assembling your burgers.
(I've been watching a bit too many Marvel movies lately)
Spread ketchup on the inside of the mushroom caps, then start stacking your veggies on your bottom mushroom bun. Top it off with spinach (or romaine) + you're done! Enjoy!
NOTE: this is *very* messy, so have a napkin or two nearby ;)
If you give this recipe a try, tag me on Instagram @ashleysmaldino so I can see your creation or leave a comment below! Join me in continuing to celebrate summer for as long as we can!