These decadent burgers have none of the saturated fat of meat, but all the “meaty” goodness of a burger and will have even the most committed carnivores coming back for more. And the guacamole adds omega-3, so these fun burgers become powerhouses of nutrition.
Makes 4 servings
2 avocados, halved, pits removed, mashed
2 plum tomatoes, diced
Juice of ½ fresh lemon
Generous pinch chili powder
4 whole grain burger buns, lightly toasted
4 romaine lettuce leaves
2 large tomatoes, cut into thick slices
Brush mushrooms with oil and sprinkle lightly with salt and pepper. Heat a large skillet over medium heat. Lay mushrooms in the hot skillet and cook until tender, about 4 minutes per side. Transfer to a plate, cavity side up and cover lightly with foil to keep warm.
In the same skillet, place a small amount of oil and onions and garlic over medium heat. When the onions sizzle, add the balsamic vinegar, a pinch of salt and pepper and sauté until soft, about 5 minutes. While the onions cook, make the guacamole. Combine the mashed avocado with tomatoes, lemon juice, and chili powder with salt to taste. Spread the guacamole on the bottom half of each burger bun.
Lay a slice of lettuce on the guacamole, add a tomato slice and then the portobello. Lay the top half of the bun on top. Serve immediately.