Portabella Burgers With Avocado Spread Recipes

AVOCADO BEEF BURGERS

Steps:

• Take the avocado and slice in half, remove the pit and peel each half.
• Sprinkle fresh lemon juice over each half of avocados. Slice one half of avocado and set aside.
• In a medium bowl, take other half of the avocado and mash with a fork.
• Add chili peppers, egg, onions, minced garlic and salt and pepper. Stir to combine.
• Add ground beef to the mixture and combine well.
• Shape into 4 beef patties.
• Chill in ref. for 10 minutes.
• Heat a outdoor grill on medium heat or a skillet.
• Grill or pan fry hamburger patties until no longer pink inside. (10-15 minutes per side ).
• Add monterey jack cheese and let melt.
• Butter each hamburger bun and toast on the top shelf of a grill or in the oven on broil.
• Mayonnaise each hamburger bun and top with hamburger, tomato, slice of avocado, onion (opt) and lettuce (opt).
• Serve with french fries , or potato chips or one of your favorite snacks.

ROASTED PORTABELLA MUSHROOM AND AVOCADO OPEN-FACE SANDWICHES

Steps:

• Heat oven to 450°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In baking dish, gently mix mushrooms, butter, garlic, thyme and pepper.
• Roast uncovered 30 minutes, stirring gently halfway through baking.
• Spread 1 quarter of avocado over each slice of toasted bread. Top with roasted mushroom mixture. Serve immediately.

PORTOBELLO BURGERS WITH AVOCADO MAYONNAISE

Steps:

• Coat the mushrooms, bell peppers, and onion with cooking spray.
• Grill onion, covered with grill lid, over medium high heat(350* to 400*) 8 minutes on each side. Grill mushroom 5 minutes on each side(or you may roast in a 425*F. oven). Place bell peppers on grill, skin side down, and grill 4-5 minutes or until skin is blistered(if you can't find fresh red bell peppers, you can buy them already roasted in jars). See note.
• Peel the bell peppers, and cut into strips.
• Avocado Mayonnaise: Process all ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill 2 hours, if desired. Makes 1 cup.
• Spread the avocado mayonniase on cut sides of buns: place on cooking grate, and grill 1 minute. Place mushrooms, bell pepper strips, and onion evenly on bottom halves of buns. Top each with avoado slices and top bun halves.
• Note: To grill onion, push water soaked skewers crosswise through the whole onion at 1/2" intervals. Slice between skewers and place skewered slcies on grill.

PORTABELLA BURGERS WITH AVOCADO SPREAD

Steps:

• Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
• Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
• Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
• Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
• Top with remaining sliced Avocado. Cover with tops of buns.

PORTABELLA BURGERS WITH AVOCADO SPREAD

Steps:

• Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
• Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
• Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
• Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
• Top with remaining sliced Avocado. Cover with tops of buns.

MEXICAN BURGERS WITH AVOCADO SPREAD

Steps:

• In a large bowl, combine ground beef, panko, onion, jalapeño peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour.
• The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tablespoons cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour.
• AVOCADO SPREAD INGREDIENTS - 1 avocado, seeded & scooped - juice of 1/4 lime - 2 tablespoons crema or light sour cream - 1 small clove garlic, minced - couple dashes hot sauce such as Cholula®.
• AVOCADO SPREAD - In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve.
• Preheated BBQ. Grill burger at 500ºF for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking.

PORTABELLA BURGERS WITH AVOCADO SPREAD

Steps:

• Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
• Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
• Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
• Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
• Top with remaining sliced Avocado. Cover with tops of buns.

PORTABELLA BURGERS WITH AVOCADO SPREAD

Steps:

• Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
• Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
• Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
• Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
• Top with remaining sliced Avocado. Cover with tops of buns.

PORTABELLA BURGERS WITH AVOCADO SPREAD

Steps:

• Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
• Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
• Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
• Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
• Top with remaining sliced Avocado. Cover with tops of buns.

PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO

Steps:

• Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
• Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
• In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
• When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
• Try to include as much of the sliced garlic and thyme as possible in the skillet.
• Turn mushroom caps over and top with cheese.
• Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
• Alternatively, these are delicious on the grill as well!
• Serve with tomato on toasted rolls or French bread spread with garlic mayo.
• Really nice with some avocado on the side.

PORTOBELLO MUSHROOM BURGER WITH SPICY AVOCADO SAUCE

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with oil and 2/3 cup water; season with salt and pepper. Arrange stemmed side down; cover loosely with foil. Roast until tender, 30 to 45 minutes.
• Meanwhile, in a medium mixing bowl, mash avocado with a fork. Stir in mustard, horseradish, and lime juice. Fold in jalapeno season with salt and pepper.
• Toast rolls. Dividing evenly, layer each bottom half with tomato and portobello, and each top half with avocado mixture.

ABSOLUTELY THE BEST PORTABELLA BURGERS!!!

Steps:

• To make chickpea spread, combine all of the first 9 ingredients in a blender or processor and whirl until smooth. Refrigerate until ready to use.
• In a small bowl, combine olive oil, vinegar, and basil. Brush mixture over both sides of mushrooms, pepper strips, and onion rings. Arrange vegetables in a baking pan and place under the broiler, about 5 inches from heat source. Broil for 3 minutes. Remove pan from oven, turn veggies over, baste with any remaining oil mixture, and return to oven. broil for 3-4 more minutes, until veggies are tender. (In the summer I also grill the veggies and it tastes wonderful!).
• To serve, line bottom of bun with spinach leaves (lettuce doesn't taste as good in my opinion). Place one whole mushroom over top. Spread with chickpea mixture over mushroom. Top with peppers, onions, and top half of bun.