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Tandoori Portobello Burger
This flavorful vegetarian burger was created for the University of North Texas by celebrity chef Maneet Chauhan as part of Mushroom Mania!, sponsored by the Mushroom Council.
Servings
6
6
Cuisine Type
- indian
Menu Part
- entree
Main Ingredient
- Dairy
- Mushrooms
- Vegetables
Source: University of North Texas, Denton
This flavorful vegetarian burger was created for the University of North Texas by celebrity chef Maneet Chauhan as part of Mushroom Mania!, sponsored by the Mushroom Council. As part of the special, the burger was served with sweet potato fries seasoned with chaat masala and drizzled with tamarind chutney.
Ingredients
2 cups yogurt
2 cups sour cream
8 tbsp. canned tandoori masala
1 tsp. jalapeño paste
4 tbsp. ginger garlic paste
2 tsp. lime juice
Sugar to taste
Salt to taste
12 large portobello caps, cleaned with gills removed
For aïoli
4 oz. mayonnaise
2 oz. chipotle in adobo
For apple slaw
1 cup julienned Granny
Smith apples
1 tbsp. chopped mint
1/4 cup apple cider vinegar
1 tsp. sugar
Salt and pepper to taste
6 romaine lettuce leaves
6 hamburger buns
Steps
Mix together first eight ingredients to make marinade. Marinate portobello caps overnight.
In 350°F oven, bake mushroom caps for 20 to 25 minutes, or until tender.
To make aïoli, mix together mayonnaise and chipotle in adobo. Set aside.
For slaw, mix together apples, mint, vinegar and sugar. Add salt and pepper to taste.
To assemble burger: Place 1 romaine leaf on bottom bun. Add 2 portobello caps. Top with 1 ounce aïoli and apple slaw.
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