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of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Portobello Burgers with Beetroot + Almond Hummus

By The Unbakery

I Quit Sugar - Portobello Burgers
  • 4 servings
  • Prep - 3 hours
  • Total - 3 hours
I Quit Sugar - Portobello Burgers

 

Servings: 4
Preparation: 3 hours

Tags: , , , , , ,

Ingredients

Portobello buns

  • 8 portobello mashrooms.
  • 1/4 cup olive oil.
  • 2 teaspoons toasted sesame oil.
  • 1 teaspoon rice wine vinegar.
  • 2 teaspoons tamari.
  • 2 tablespoons white sesame seeds.

Burger filling

  • sea salt and freshly ground black pepper, to taste.
  • 1/4 medium red cabbage, finely sliced.
  • 2 tablespoons parsley, chopped.
  • 2 teaspoons lemon juice.
  • 1 large beetroot, peeled and grated.
  • 2 teaspoons apple cider vinegar.
  • 1 large tomato, sliced into thick rounds.
  • 1 large avocado, cut into wedges.
  • 2 handfuls alfalfa sprouts.
  • 4 lettuce leaves - iceburg or butter.
  • 1/2 cup tomato sauce (see notes below).

Almond hummus

  • 2 medium zucchinis, peeled and roughly chopped.
  • 3/4 cups almonds, soaked for 12 hours or overnight.
  • 1/2 cup tahini.
  • 1/4 cup olive oil.
  • 1/3 cup lemon juice.
  • 1 teaspoon sea salt.
  • 1 teaspoon cumin.
  • 1 large clove garlic, crushed and finely chopped.
  • 1/4 teaspoon chilli powder or a pinch of cayeene.

Directions

1. Remove the stems from the mushrooms and place in a bowl with the olive oil, toasted sesame oil, rice wine vinegar, tamari and a pinch of salt. Mix until thoroughly coated.

2. Place the mushrooms with the stem side up on a dehydrator sheet. Pour over any juices from the mushroom mixture and dehydrate for 2 hours at 46 degrees C. Alternatively, place into the oven on 180 degrees and baked for 10 minutes.

3. Remove from the dehydrator or oven (the flesh should be soft). With a spoon, gently scrape out 1/3 -1/2 of the mushroom flesh from each mushroom leaving the outer part intact. If you love a bold mushroomy flavour you can omit this step, depending on how thick your mushrooms are. (The Portobello flavour can dominate over the other flavours if the mushrooms are too thick).

4. Place back in the dehydrator or oven stem side down and sprinkle the tops with sesame seeds and freshly cracked pepper.

5. To prepare the vegetables, mix the cabbage with parsley, pinch of salt and the lemon juice. Separately mix the beetroot with the apple cider vinegar and a pinch of salt. Set both aside to marinate for 5-10mins.

6. To make the hummus, rinse the almonds thoroughly (you could use cashews or macadamias here as well). Put all ingredients in a food processor and run until smooth, pushing the sides down as you go.


7. Take the mushrooms out of the dehydrator or oven. Take 4 of the mushrooms and place stem side up – now you get to build your burgers. Place a small handful of each of the cabbage and beetroot followed by 2-3 tablespoons of the hummus and slices of tomato. Top with a tablespoon of the Paprika Tomato Sauce (recipe below) and then sliced avocado, alfalfa and lettuce.

Finish with your portobello mushroom sesame bun top!


Note

Use the IQS Sugar-Free Tomato Sauce recipe in these hearty vegan burgers.

Ingredients

Portobello buns

  • 8 portobello mashrooms.
  • 1/4 cup olive oil.
  • 2 teaspoons toasted sesame oil.
  • 1 teaspoon rice wine vinegar.
  • 2 teaspoons tamari.
  • 2 tablespoons white sesame seeds.

Burger filling

  • sea salt and freshly ground black pepper, to taste.
  • 1/4 medium red cabbage, finely sliced.
  • 2 tablespoons parsley, chopped.
  • 2 teaspoons lemon juice.
  • 1 large beetroot, peeled and grated.
  • 2 teaspoons apple cider vinegar.
  • 1 large tomato, sliced into thick rounds.
  • 1 large avocado, cut into wedges.
  • 2 handfuls alfalfa sprouts.
  • 4 lettuce leaves - iceburg or butter.
  • 1/2 cup tomato sauce (see notes below).

Almond hummus

  • 2 medium zucchinis, peeled and roughly chopped.
  • 3/4 cups almonds, soaked for 12 hours or overnight.
  • 1/2 cup tahini.
  • 1/4 cup olive oil.
  • 1/3 cup lemon juice.
  • 1 teaspoon sea salt.
  • 1 teaspoon cumin.
  • 1 large clove garlic, crushed and finely chopped.
  • 1/4 teaspoon chilli powder or a pinch of cayeene.

Directions

1. Remove the stems from the mushrooms and place in a bowl with the olive oil, toasted sesame oil, rice wine vinegar, tamari and a pinch of salt. Mix until thoroughly coated.

2. Place the mushrooms with the stem side up on a dehydrator sheet. Pour over any juices from the mushroom mixture and dehydrate for 2 hours at 46 degrees C. Alternatively, place into the oven on 180 degrees and baked for 10 minutes.

3. Remove from the dehydrator or oven (the flesh should be soft). With a spoon, gently scrape out 1/3 -1/2 of the mushroom flesh from each mushroom leaving the outer part intact. If you love a bold mushroomy flavour you can omit this step, depending on how thick your mushrooms are. (The Portobello flavour can dominate over the other flavours if the mushrooms are too thick).

4. Place back in the dehydrator or oven stem side down and sprinkle the tops with sesame seeds and freshly cracked pepper.

5. To prepare the vegetables, mix the cabbage with parsley, pinch of salt and the lemon juice. Separately mix the beetroot with the apple cider vinegar and a pinch of salt. Set both aside to marinate for 5-10mins.

6. To make the hummus, rinse the almonds thoroughly (you could use cashews or macadamias here as well). Put all ingredients in a food processor and run until smooth, pushing the sides down as you go.


7. Take the mushrooms out of the dehydrator or oven. Take 4 of the mushrooms and place stem side up – now you get to build your burgers. Place a small handful of each of the cabbage and beetroot followed by 2-3 tablespoons of the hummus and slices of tomato. Top with a tablespoon of the Paprika Tomato Sauce (recipe below) and then sliced avocado, alfalfa and lettuce.

Finish with your portobello mushroom sesame bun top!

Note

Use the IQS Sugar-Free Tomato Sauce recipe in these hearty vegan burgers.