Jamaican Jerk Porta-Burgers |
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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 1 |
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This is my take on a great concoction made originally from The Works Gourmet Burger Bistro in Ottawa, ON. It’s a firey blend of peppers, spices and pepper-jack cheese infusing mellow portabella mushroom caps for a great vegetarian burger! Ingredients:
1/2 cup canola oil |
1/2 cup vegetable broth |
1 large sweet onion, minced |
2 green onions, minced |
2 habanero peppers, seeded and minced |
2 tablespoons fresh ginger, grated |
1 tablespoon fresh thyme leave |
6 garlic cloves, minced |
1/4 cup red wine vinegar |
2 tablespoons brown sugar |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1/4 teaspoon ground cloves |
2 teaspoons allspice |
1/4 cup fresh lime juice |
4 portabella mushroom caps, stems removed |
4 slices monterey jack pepper cheese |
4 slices ripe beefsteak tomatoes |
1/4 cup chopped fresh green chili pepper |
4 whole-grain rolls, sliced and toasted |
Directions:
1. Add canola oil through through lime juice to a blender and puree until smooth.
2. Arrange mushroom caps in a small, deep dish.
3. Pour the marinade overtop, cover and refrigerate 4 – 6 hours, turning caps over halfway through.
4. Heat a grill to medium-high.
5. Remove caps from the marinade and pat dry.
6. Place mushroom caps (gill side down) on the grill, cover and cook 4 minutes.
7. Flip, top each with a slice of cheese and cook, covered, 4 minutes more.
8. Place 1 slice tomato on the bottom half of each roll. Top with mushroom caps, then add 1 tbsp chilis to the top of each. Top with remaining bun half.
9. Serve with sweet potato fries and enjoy!
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