Before I get to these flavorful sesame and ginger laced burgers, I need to remind all of you lovelies that there are less than 8 hours left to enter the Get Gorgeous Giveaway! The rafflecopter giveaway closes at midnight EST and I will announce the winner tomorrow. If you haven’t entered click here to do so now—> GET GORGEOUS GIVEAWAY — Good Luck!!

I’ve been meaning to post this grilled portobello mushroom burger recipe all summer. I decided even though it’s officially fall on Wednesday, I would go ahead and share it with you all. With temperatures near 80 and sunny days predicted for the next ten days, it’s going to be feeling like summer, around here anyway. No reason to put the grill away yet. Also, September is National Mushroom Month, and though they are available all year, mushrooms are in peak season in the fall and winter months.

These burgers make a super easy, inexpensive, and tasty meal. If you’re looking for a simple, whole-food plant-based vegan burger alternative without soy, oils, additives, and without lugging out the food processor, portobello mushrooms are a fabulous choice. These are marinated with a taste bud dazzling combination of lime juice, soy sauce, rice vinegar, fresh ginger, and sesame seed oil.

Portobello mushrooms are an excellent source of riboflavin, a B vitamin necessary for energy production, growth, and red blood cell production. They’re also a good source of selenium, copper, and potassium. These minerals not only help prevent cancer and high blood pressure, they also keep your skin and hair looking gorgeous. Mushrooms could also boost your intake of vitamin D, great news for us northerners who need all the help we can get come winter. Because mushrooms synthesize vitamin D from the sun, just like we do, some growers are exposing their mushrooms to UV light to increase their vitamin D content (see this article for more information on mushrooms and vitamin D).

The colorful Asian-inspired slaw is bursting with flavor and nutrients galore, including skin protecting antioxidants, glow-inducing vitamin A, and fiber. The slaw provides a tasty, tangy crunch that complements the juicy mushroom burger so perfectly.

Beat the weekday dinner boredom with this mouthwatering marinated burger and Asian slaw. With less than 10 simple ingredients needed to make both the slaw and the burger, this makes a fuss-free weeknight meal and a great excuse to keep firing up the grill!

Sesame Ginger Portobello Burgers

serves 2

2 portobello mushrooms

2 Tbsp fresh lime juice

2 Tbsp low sodium soy sauce or tamari

1 Tbsp rice vinegar

1 tsp toasted sesame seed oil

1 tsp fresh grated ginger

Slaw

1/2 head purple cabbage, shredded (about 3 cups)

3 medium carrots shredded or sliced thin using a peeler

3 Tbsp fresh cilanto, minced

2 Tbsp rice vinegar

1 tsp soy sauce

squeeze of lime

1/2 tsp toasted sesame seed oil

handful of sesame seeds, optional

Instructions

1. Wipe the portobello mushrooms with a clean damp cloth. If desired, you can use a metal spoon to scale off the gills on the underside of the mushroom, I usually don’t. In a lidded container, mix all of the marinade ingredients, and then add the mushrooms. Put the lid on the container, and shake. Marinate for about a half hour or even overnight, flipping the container so both caps get marinated.
2. To make the slaw, simply mix all the ingredients together in a bowl.
3. Grill the mushroom caps: Preheat your grill, and grill the caps for about 5 minutes on both sides. I like to drizzle or brush the caps with the marinade a couple of times.
4. To serve, toast burger buns if using, then add the porto-burgers and top with slaw and extra cilantro, if desired. You could also add healthy vegan mayo or mashed avocado, onion slices, or whatever toppings you like!