Ingredients
Portobello Burger
Makes 1 Burger
- 1 sprouted ancient grain burger bun
- 1 Tbsp. edamame hummus (see recipe)
- 1 ½ tsp. sriracha hot sauce, or to taste
- 1 Tbsp. wasabi aioli
- 1 small handful baby spinach
- 1 large or two small grilled portobello mushroom caps
- ¼ ripe avocado, peeled, and thinly sliced
- 3 paper-thin slices fennel
Wasabi Aioli
Makes 4 Cups
- 16 oz. dairy-free aioli
- 1 tsp. wasabi paste, or to taste
Edamame Hummus
Makes 1 ½ Cups
- 2 cups shelled edamame, thawed if frozen
- 1 cup cooked (or rinsed canned) chickpeas
- ½ avocado, peeled and chopped
- 3 small cloves garlic, finely chopped
- ¼ cup tahini
- ¼ cup freshly squeezed lemon juice
- 2 Tbsp. avocado oil
- 5 tsp. sea salt, or to taste
- ½ cup water
Directions
- Portobello Burger
If using the grill, preheat to high. Brush both sides of the mushroom caps with oil. Season with salt and pepper to taste. Grill mushrooms, turning once, until grill marks can be seen, about 3-4 minutes per side. You can also cook the mushrooms in a grill pan over medium-high heat. - Wasabi Aioli
In a medium bowl, whisk together aioli and wasabi paste, leaving no lumps of wasabi paste. Keep in a sealed container, refrigerated for up to one week. - Edamame Hummus
In a food processor, combine all the ingredients. Pulse to mix, then process until creamy smooth, but thick enough to dip. Add a little water, if it’s too thick. Keep in a sealed container, refrigerated, for up to one week. - Assembly
Cut the bun in half. Evenly spread the bottom half with the edamame hummus and sriracha sauce and the top half with the wasabi aioli. Top the hummus with the baby spinach, then layer with the mushroom cap, avocado and fennel and the top half of the bun.
Nutrition facts per serving: Calories 474; protein 17.3 g; fat 20.4 g; carbs 57.6 g.
