• The Kid

Portobello Burger with Sweet Potato Chips

It's fun how the days of the week have been themed with food. I've decided to jump on board with them and each week I will do a post of one of the daily themes. Let's get it started with Meatless Monday!

For all of you fellow carnivores who hopefully didn't stop reading, trust me on this one, you'll be a fan of this burger and it will actually leave you feeling full and satisfied, and it's healthy so that means you get to have an extra beer (see, always find the silver linings). With more and more people switching to a vegetarian or vegan diet, whether for personal or health reasons, we are seeing a rise in vegetarian specific restaurants and man do they put out some great food! On my first visit to one of Ottawa's vegetarian restaurants, they had a burger called the Royale with Cheese (where's the pulp fiction fans out there!) which was delicious, and in a way gave me some inspiration for today's post. It was a mushroom burger, with cashew cheese, pickles, lettuce and russian dressing. Great flavors, but i found there was a missing crunch component to offset the softness of the mushroom and the cheese sauce.

For me personally, I would have a hard time living a vegetarian/vegan lifestyle as a regular diet, but once in a while I don't mind switching things up. From vegetarian stir-fry to a spicy soup recipe from my nutritionist i'm addicted to, I find some of the flavor profiles with vegetarian cooking are really delicious and the meals are satisfying.

For this Meatless Monday burger post, I'm going with a big meaty portobello patty, with chipotle mayo, spring mix, smoked provolone cheese and baked crispy onions (to give it that missing crunch component). I marinated the portobello mushrooms in balsamic vinegar, olive oil, garlic, and dried cilantro for about 30 minutes, brushing the marinade over them often. I then grilled them on the bbq over a medium-high heat which really gave them a "burger" taste. I tried it on both a white and whole grain bun and I have to give the win to the whole grain. As for the cheese, the smoked provolone was a great fit, giving it that subtle smokey taste, with a cheese that melts great.

The chipotle mayo gives a great smoky, spicy taste to the burger and also serves as a great dipping sauce for the sweet potato chips. To make it, simply mix mayo, chipotle chillis, adobo sauce, and lime juice and refrigerate until ready to use.

This burger is a delicious alternative to a beef patty, while still satisfying the craving. It has some great flavors that compliment each other, and is healthy and fun. As always, if you can get your bread or other ingredients from local small businesses, do so. It's usually much better tasting, fresher, and you're helping your neighbor.

I hope you all have a great Meatless Monday!

- The Kid


(Makes 2 servings)

For the patty

2 portobello mushrooms

1/4 cup balsamic vinegar

2 tbsp olive oil

2 cloves fresh garlic (minced)

1/4 tsp dried cilantro



2 slices smoked provolone cheese (or any other cheese you like)

For the chipotle mayo

1 cup mayonnaise

2-3 chipotle chillis (in adobo sauce), minced.

2-3 tsp adobo sauce

2 tsp lime juice

For the sweet potato chips

2 sweet potatoes

olive oil



1/2 tsp dried thyme

For the onion crisps

1/4 sweet onion

1 egg

1/2 tsp cream or milk

1/2 cup flour (with spices added - salt, pepper, paprika, garlic powder)

1 cup panko bread crumbs


1. Start by making the chipotle mayo. Add all ingredients in a bowl and whisk until well combined. Taste as you go until you have reached your desired level of spice. Set in the fridge until ready to use.

2. Remove stems from mushrooms and place in a flat bottom dish. Mix the balsamic, olive oil, garlic, and dried cilantro and pour over the mushrooms. Use a brush to spread the marinade over the tops of the mushrooms. Let sit for 30 minutes.

3. Preheat oven to 400F

4. Wash and dry sweet potatoes. Using a mandolin (if you don't have one, using a knife works too), slice the sweet potatoes very thin. Place the slices in a bowl and drizzle with olive oil and mix until they are all coated evenly. Add salt, pepper and thyme, and stir until all the slices have seasoning.

5. Spray a baking sheet with cooking spray, and place slices on the sheet. Bake on top rack of the oven for 15-20 minutes, turning halfway (keep an eye on sweet potatoes as they can burn - the thinner they are, the quicker they cook).

6. Thinly slice onion, then cut into small pieces. Place the onion pieces in the flour, then the egg wash, and finally in the bread crumbs. Transfer to a baking sheet with aluminum foil (sprayed with cooking spray) and bake for 20 minutes, turning halfway.

7. Remove mushrooms from the marinade, and cook on the bbq over medium-high heat for about 5-6 minutes per side. Add cheese slices for the last minute of cooking.

8. Slice and toast bun and assemble. Spread chipotle mayo on the bottom, then add the spring mix. Next place the mushroom patty and top with onions. (Note: you can also add avocado to the burger or some bbq sauce if you'd like).

9. Plate with side of sweet potato chips and chipotle mayo for dipping.


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