Grilled Portobello Mushroom Burgers with Sweet Potato Wedges
-
Servings
4
-
Prep Time
10 mins
-
Cook Time
30 mins
Ingredients
Sweet Potato Wedges
- 2 lbs sweet potatoes, cut into wedges (about 4 medium sweet potatoes)
- 2 tbsp canola oil
- 1 clove garlic, minced
- 1/4 tsp each salt and freshly ground pepper
Burgers
- 1 sachet (140 mL) Blue Dragon Honey Teriyaki Stir Fry Sauce
- 1/4 cup mayonnaise
- 4 portobello mushrooms, stems and gills removed
- 1 small red onion, thinly sliced into rounds
- 1 red pepper, cut into quarters
- 1 clove garlic, minced
- 4 slices Swiss cheese
- 4 burger buns, toasted
- 4 lettuce leaves
Instructions
Sweet Potato Wedges
- Preheat grill to medium-high; grease grate well. Pierce sweet potatoes with fork. Microwave on high for 8 to 10 minutes or until fork-tender. Cut each potato into 6 wedges. Toss with canola oil, garlic, salt and pepper. Grill potatoes, turning for 5 to 6 minutes or until lightly charred and tender.
Burgers
- Mix 2 tbsp of the Blue Dragon Honey Teriyaki Stir Fry Sauce with mayonnaise; set aside.
- Marinate mushrooms, onion and red pepper in remaining sauce and garlic for 15 minutes. Remove from sauce.
- Grill red onion and peppers over medium-high heat for 3 to 4 minutes per side or until grill marked and tender. Grill mushrooms for 8 to 10 minutes or until tender, frequently turning and basting with Stir Fry sauce. Top with cheese in the last minute of cooking.
- Assemble Portobello burgers in buns with lettuce, red pepper and red onion. Serve with Sweet Potato Wedges and Honey Teriyaki Mayonnaise.
Recipe calls for
Notes
Remove mushroom gills by scraping out with spoon.
