Originally posted on TheNutraMilk.com
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe yields 4 vegan burgers
4 burger buns (choose GF option if you prefer)
4 portobello mushrooms
1 medium onion, sliced into rings
1 large tomato, sliced
4 pineapple slices
4 leaves of butterhead lettuce or greens of choice
Extra-virgin olive oil
Salt & Black pepper to taste
About 1/2 cup barbecue sauce
For BBQ sauce
5 cups organic ketchup
4 tbsp. peanut or almond butter made with the NutraMilk
2 tbsp. molasses
1/4 cup pure maple syrup or brown sugar*
1/4 cup apple cider vinegar
2 tbsp. low sodium soy sauce (use tamari or coconut aminos for GF)
2 tbsp. vegan Worcestershire sauce
2 tbsp. Sriracha, or other hot sauce
For peanut butter
2 cups (275g) peanuts (untoasted, unsalted)
pinch salt (optional)
Start by making the peanut butter for BBQ sauce.
Place peanuts in the NutraMilk container.
Press Butter cycle, set for 2-3 minutes.
Open the container lid.
Set aside 4 tbps. for BBQ sauce and store the rest for later use.
Add all BBQ sauce ingredients to a medium sized bowl and whisk to combine. Makes about 2 cups. Set aside and store leftover in the refrigerator up to a week.
Pre-heat your grill to medium-high.
Place the mushroom caps in the bowl and toss with BBQ sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes,
Place the mushrooms on the grill, reserving BBQ marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Add pineapple slices and onions to the grill (lid closed) and cook until tender.
Add buns to the cooler side of the grill for a few minutes before taking everything out.
Remove everything and make your burger in the order that you prefer most.
You can add any other ingredients you desire such as cheese; make it a double Portobello mushroom if you love mushrooms like me; add all the sauce you want. Enjoy!