Grilled Peach and Portobello Burger
Recipe adapted from Design Sponge. For more information, visit the website.
INGREDIENTS
- 6 portobello mushrooms
- 6 peaches
- 6 sweet potatoes
- 6 burger buns of your choice
- 100 g fresh pea sprouts
- 5 small roman tomatoes, sliced
- 5 small spring onions, sliced
- Fresh thyme
- Olive oil
- Salt & pepper
MARINADE
- 4 tbsp olive oil
- 2 fresh rosemary sprigs
- 1 tbsp fresh thyme
- 2 garlic cloves
- ½ lemon
- Salt & pepper
GUACAMOLE
- 4 avocados
- 5 small Roma tomatoes
- 1 garlic clove
- ¼ cup parsley
- ½ lemon
- 1 tbsp olive oil
PREPARATION
- Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed. Pat dry.
- Cut the peaches in halves and remove the pits.
SWEET POTATO FRIES
- Preheat a grill to medium-high heat and oil the grates.
- In a large pot, add the sweet potatoes and cover with cold salted water. Bring them to a boil over medium heat.
- Lower the heat and simmer until you can pierce each potato with a paring knife and there is little to no resistance, approximately 25 to 30 minutes. Do not overcook.
- Transfer the sweet potatoes to a large bowl of cold water to halt their cooking process.
- Once the potatoes are cool, drain well. Peel the potatoes and cut them lengthwise into thick wedges, about 6 wedges per potato.
- Put the potatoes into a large bowl and coat them with olive oil. Add the salt and thyme and toss to evenly coat.
- Put the wedges on the preheated grill. Cook until they are heated through and caramelized, approximately 3 to 4 minutes per side.
MARINADE
- Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir around.
- Use the other rosemary sprig to brush the mushrooms and peaches with the marinade.
- When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the rosemary stick to brush the marinade over them one more time.
GUACAMOLE
- Chop avocados, tomatoes and parsley roughly. Add them to a small bowl with mashed garlic. Squeeze lemon juice over it, and mash everything with a fork.
ASSEMBLY
- Slice the buns in halves. Let them get some color on the grill.
- When done, place a big dollop of guacamole on the bottom bun, and add pea sprouts, tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together. Enjoy!