Portobello Burgers with caramelized onion & pear
Hello & Happy Friday!!
For many, the concept of this vegan burger sounds perhaps beyond obscure. However, as you really delve into vegan burger concepts, they all begin to blend together and it sometimes drives you to break the mold when it comes to a fab vegan burger!
While many of us have access to veggie burger products, I love the idea of being able to create my own recipes so that I don’t have to depend on products nor worry about preservatives or funny ingredients.
This recipe came to fruition as I wanted to create a vegan burger concept that caters to my personal favorite strategy, which is combining sweet and savory flavors!
This recipe is all that and a bag of chips, because it offers multiple textures, flavors of sweet, savory, smokey & salty, has simple ingredients, is nutrient dense, affordable, and will leave you longer for another bite!
If you’re looking for an innovative modern vegan burger that has aesthetic appeal and a flavor that can’t be matched…
You have to try my vegan Caramelized Onion & Pear Portobello Burger!
Why this recipe rocks:
Can be made in bulk
Caramelized onions can be added to a variety of dishes!
Grilled peaches are the perfect addition!
Vegan Gouda Cheese (that is all)
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 1/2 cup red wine
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1 Tablespoon Better Body Foods coconut sugar
- 1 Tablespoon olive oil
- 1 large onion, sliced
- 2 portobello mushrooms
- 1 pear
- 2 slices Follow Your Heart Vegan gouda
- 1 cup arugula
- 1/2 avocado
- 4 tbsp Follow Your Heart vegan mayo
- Few sprigs of fresh thyme
- 2 hamburger buns
- 4 tbsp Worcestershire
- 4 tbsp Tamari
- 2 tbsp olive oil
- 1 packages of shiitakes (sliced)
- 1 tbs tamari
- 1 tbs liquid smoke
- 2 tbs coconut oil
- 1 tbs vegan Worcestershire
- 1 tsp red pepper flakes
- Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
- Place sliced onions in a pan with a drizzle of olive oil. Cook until clear, about 5-7 minute. Now add the coconut sugar, red wine and balsamic vinegar. Over medium high heat and bring to a gentle boil. Continue to boil (not crazily--turn down the heat if the boil is too wild) until the mixture is reduced to about ½ cup. This will take 25-35 minutes. Once reduced, remove from heat and allow to cool. Add thyme.
- Meanwhile, heat oil in a pan over medium heat and add the onions. Cook, stirring frequently, until onions are a golden caramel color and very sweet. This will take 25-30 minutes. If the onions start to burn you can turn down the heat a little bit and/or add a sprinkling of water to the pan. Once onions are caramelized, remove from heat and set aside.
- Mushrooms: Trim and rinse the mushrooms and place in a container to marinate for 45 mins or longer to enhance the flavor. Throw on a griddle over medium to high heat faced upwards and topped with additional marinade in the middle. Cook for 5-7 minutes on each side. Set aside. Now add the pears and cook on each side for 3 minutes. Set aside.
- To assemble the burger top with caramelized onion mixture, portobello mushroom, grilled pears, avocado, arugula, shiitake bacon, mayo and serve!