Preheat the grill. Using a fork or mini whisk, mix the miso, sriracha, and sesame oil ….& pinch salt and pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.
1 Tablespoon Miso ( any color), 1 tablespoon sriracha, pinch of salt and pepper, 2 large portobello mushrooms
Using veggie peeler or mandolin, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.
2 turkish cucumbers, cut length-wise into ribbons ( use a mandolin– see notes)
Using veggie peeler or mandolin, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.
2 turkish cucumbers, cut length-wise into ribbons ( use a mandolin– see notes)
Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesn’t have to be smooth. Sprinkle with sesame and chili flakes.
pinch chili flakes and sesame seeds
Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.
Assemble the burgers….spread buns with generous amount of Asian Guac, place the portobello- gills side up ( to catch all the flavorful juices) then mound with cucumber ribbon and carrot salad, a little squeeze of sriracha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers.
1 1/2 cups matchstick carrots ( or grated), 2 whole wheat buns, grilled
Eat immediately.
