Portobello burger with a beet and chickpea patty and guacamole {vegan + gluten free + grain free}

(cliccate qui per la versione italiana)

It’s not even mid November and it’s definitely already winter here in Milan. Light rain, grey skies, fog… All I can do is add colors to my dishes – along with mushrooms, because who doesn’t love them?! Cooked in any way: sautéed, roasted, grilled, stuffed… My favorites are Chanterelles but their season is over, so I’m all for Portobellos now.

Did you know? These big mushrooms are the mature version of Champignons, they are larger and have a higher protein content. Their cap can go up to 15 cm in diameter!! They have a very meaty texture which is great for cooking.

As I wanted to create a quite low-calorie burger (considering there’s already guacamole inside) I decided to skip the bread and use 2 Portobellos instead. I suggest you don’t bite into it but rather cut it in 4 and use a fork to eat it. You may end up with more patties than you need; if so you can refrigerate or freeze them for later use.

I will make more recipes with these mushrooms for sure – I’m thinking marinated and/or stuffed! In the meantime, enjoy these!

PORTOBELLO BURGER WITH A BEET AND CHICKPEA PATTY AND GUACAMOLE {vegan + gluten free + grain free}
by Marta Giaccone

Recipe
serves 5
prep time: 30 mins, cook time: 55 mins, total: 1 hour 25 mins

Portobello burgers
10 large Portobello mushrooms

Method

1. Quickly rinse mushrooms removing all dirt. They can be eaten raw. Otherwise: preheat oven to 180°C/350°F. If they have the stems, remove them.
2. Place mushrooms on a baking tray lined with parchment paper, face up.
3. Bake for about 20 minutes. There will be a lot of excess water! Dry it up with a paper towel, then put them back in the oven, face down, and turn on the grill for about 5 minutes, then flip them upside down and grill for 2 more minutes. Set aside to cool (possibly over a clean kitchen towel, face down).

Beetroot patties
1 large or 2 small beetroots, already cooked
1 can chickpeas
2 tbsp chia/flax meal
6 tbsp water
a handful of fresh thyme sprigs
evo oil
salt
lemon juice

Method

1. Keep oven on at 200°C/400°F.
2. In a small bowl mix chia/flaxseeds and water, stir and let sit for about 10-15 minutes until a gel forms.
3. Peel and chop beetroot, add to food processor (not blender) and pulse until crumbly. Add chickpeas and pulse again to incorporate (don’t over process or it will turn into a paste). Transfer to a large bowl.
4. Add fresh thyme, chia/flaxseed gel, lemon, olive oil and salt to taste. Mix well with a fork.
5. Try scooping out some and forming a ball with your hands. If it doesn’t stay together, add some more liquid (lemon/oil) or chickpea flour if you have it (or any other flour).
6. Make as many patties as you can (I got 9), transfer to a baking tray lined with parchment paper. Bake for about 25 minutes, then broil for about 2 minutes or until the top starts to dry up slightly.

Guacamole
1 ripe avocado
a handful of small tomatoes (dates, cherry, etc.)
1 small or ½ big red or white onion (or less, to taste)
juice of 1 lime (or less, to taste)
handful fresh cilantro
olive oil and salt to taste

a handful of fresh spinach leaves or other small greens such as rocket salad

Method

• Mash avocado with a fork.
• Chop tomatoes, onion, coriander. Add to avocado. Dress with olive oil, salt and lemon, adjusting to taste.
• Use as is or refrigerate for an hour to enhance the flavors.
• Assemble: use two mushrooms as bun bottom and top. Layer with spinach, beet patty and guacamole. Enjoy!