Asian Portobello Burgers with Beet-Carrot Slaw by Nourish Me Kitchen

Vegetarians and meat eaters alike can really dig a well-made portobello burger. This recipe by Nourish Me Kitchen combines a juicy, Asian-style marinated portobello with the refreshing citrus flavor and crunch of the Asian Beet and Carrot Slaw. Together, they make for a dramatic-looking burger and a satisfying culinary experience. Alternatively, the mushrooms can be sliced and enjoyed on top of rice, quinoa, or green salad.

Burger Ingredients:

SERVES 4

1 tablespoon extra-virgin olive oil

4 large portobello mushrooms, stems strimmed and gills scraped out

1 cup Asian Ginger Vinaigrette (without the sesame seeds; page 833 NMK cookbook)

4 hamburger buns, split

2 cups Asian Beet and Carrot Slaw (page 646 NMK cookbook)

Asian Ginger Vinaigrette Ingredients:

MAKES 1 CUP

One 1-inch piece fresh ginger, peeled

1/4 cup extra-virgin olive oil or avocado oil

3 tablespoons rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons honey

2 tablespoons soy sauce

dash of hot chili oil, hot sesame oil or Sriracha (optional)

Asian Beet & Carrot Slaw Ingredients:

SERVES 8 TO 10

1 small head of green or purple cabbage (slightly larger than a pint of ice cream), quartered and cored

1 small bunch scallions, thinly sliced

3 medium carrots, peeled (about 6 inches long)

1½ pounds small red beets, peeled (about 3)

1 cup Asian Ginger Vinaigrette

2 teaspoons finely grated organic orange zest

2 tablespoons fresh orange juice

Salt to taste

Slaw Directions:

1 In a food processor fitted with a slicing blade, thinly slice the cabbage; the less pressure you apply, the thinner the cabbage slaw will be. You should have about 3 cups.

2 Add the cabbage to a large bowl along with half of the scallions.

3 Using the food processor’s julienne disk or a mandoline, shred the carrots; you should have about 3 cups. Add the carrots to the cabbage. Add the beets to the processor and julienne; you should have about 3 cups. Transfer the beets to a separate bowl.

4 In a small bowl, combine the vinaigrette, orange zest, and orange juice, season with salt, and whisk well.

5 Thirty minutes to an hour before serving, divide the dressing between the two bowls of veggies and toss well. Refrigerate and let the slaws absorb the dressing.

6 Toss the beets with the carrots and cabbage (or keep them separate if you prefer). Garnish with the remaining scallions and serve.

Burger Directions:

1 Preheat the oven to 350 ̊ and position a rack in the middle. Grease a large baking dish with the oil.

2 Lay the mushrooms top side up in the baking dish. Rub about one-third of the vinaigrette into the tops of the mushrooms. Flip the mushrooms over so that the top sides are down. Evenly distribute the remaining vinaigrette into the bottom sides of the mushrooms. Allow the mushrooms to marinate for about 10 minutes at room temperature.

3 Roast the mushrooms until they are softened and cooked through, 20 to 30 minutes.

4 Place a mushroom on the bottom half of each bun and add a pile of the slaw. Top with the other half of the bun and serve immediately.