High Fructose Corn Syrup Free Gluten Free Portobello Mushroom Burger with Avocado Ranch
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps, stems and gills removed
- 3 tbsp olive oil
- 2 tbsp tamari
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
For the avocado ranch
- 2 ripe avocados, pitted and peeled
- ⅓ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- ½ tsp onion powder
- ¼ tsp salt
For serving
- 4 gluten free burger buns, split
- 4 leaves butter lettuce
- 1 large tomato, sliced into 4 rounds
- ¼ small red onion, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, tamari, balsamic vinegar, garlic powder, smoked paprika, and black pepper. Place the portobello caps gill-side up in a shallow dish and pour the marinade over them, turning to coat. Let them sit for 15 minutes at room temperature.
- 2
While the mushrooms marinate, make the avocado ranch: mash the avocados in a large bowl until mostly smooth with a few small chunks remaining. Stir in the mayonnaise, lemon juice, chives, dill, onion powder, and salt until combined. Taste and adjust salt as needed. Press a piece of plastic wrap directly onto the surface and refrigerate until ready to use.
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