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Entrees/Grilled Peach and Portobello Burger

Grilled Peach and Portobello Burger

Recipe adapted from Design Sponge. For more information, visit the website.

Makes 6 burgers


  • 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
  • 4 tbsp olive oil
  • 2 fresh rosemary sprigs
  • 1 tbsp fresh thyme
  • 2 garlic cloves
  • ½ lemon
  • Salt & pepper
  • 4 avocados
  • 5 small Roma tomatoes
  • 1 garlic clove
  • ¼ cup parsley
  • ½ lemon
  • 1 tbsp olive oil


  1. 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.

  2. Cut the peaches in halves and remove the pits.

  1. Preheat a grill to medium-high heat and oil the grates.

  2. In a large pot, add the sweet potatoes and cover with cold salted water. Bring them to a boil over medium heat.

  3. 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.

  4. Transfer the sweet potatoes to a large bowl of cold water to halt their cooking process.

  5. Once the potatoes are cool, drain well. Peel the potatoes and cut them lengthwise into thick wedges, about 6 wedges per potato.

  6. Put the potatoes into a large bowl and coat them with olive oil. Add the salt and thyme and toss to evenly coat.

  7. Put the wedges on the preheated grill. Cook until they are heated through and caramelized, approximately 3 to 4 minutes per side.

  1. 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.

  2. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade.

  3. 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.

  1. 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.


  1. Slice the buns in halves. Let them get some color on the grill.

  2. 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!