For a veg-head friendly option on the 4th of July, consider my grilled portobello, red onion, and peach burger with peppery arugula and avocado. An indoor grill pan was used for this recipe, but this should work well on an outdoor grill, too! The meaty and earthy portobellos get a quick marinade of mustard, balsamic, garlic, and thyme and are brightened up with sweet and juicy peaches, red onion, peppery arugula, and creamy avocado: the perfect addition to spice things up at your BBQ!
3 whole grain burger buns
2 cloves of garlic, minced
1 tbsp Dijon mustard
1 tsp dried or fresh thyme
1/3 cup balsamic vinegar
1 tbsp olive oil
3 portobello mushrooms, cleaned and stemmed
1 red onion, sliced into thick rings
2 peaches, sliced into half-inch rounds
1 cup arugula, washed
1/2 lemon, juiced
1/2 an avocado
Salt and black pepper to taste
Whisk together the garlic, mustard, thyme, balsamic vinegar, and olive oil in a bowl. Coat the mushrooms with the marinade and let sit for 5 minutes. Over medium high heat, warm up a cast iron grill pan. Grill the mushrooms, two minutes a side, rotating 45 degrees on each side to obtain crosshatch marks, if desired. Once cooked, transfer the mushrooms to a plate. Repeat the grilling with the red onions, peaches, and burger buns.
In a bowl, toss the arugula with lemon juice, a pinch of salt, and a grind of black pepper.
To assemble; mash a tbsp of avocado on the bottom half of your grilled burger bun. Layer one portobello mushroom, onions, peaches, and a handful of arugula. Enjoy!
NEXT: Ginger Carrot Soup To Make ASAP
Miranda Hammer — a clinical dietician, nutritional nerd, and founder of Crunchy Radish — is constantly in pursuit of the most wholesome foods out there. Ahead, she shares some of her must-know, feel-good recipes.