Recipe

Jamaican Jerk Portaburgers Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 2 months ago This is my take on a great concoction made originally from The Works Gourmet Burger Bistro in Ottawa, ON. It’s a firey blend of peppers, spices and pepper-jack cheese infusing mellow portabella mushroom caps for a great vegetarian burger! Prep:300m Cook:8m Servings:4	Jo_jo_ba
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Ingredients

½ C. vegetable oil

½ C. vegetable broth

1 large onion, chopped

2 green onions, chopped

2 Habanero peppers, stemmed, seeded and minced

2 T fresh ginger, grated

1 T chopped fresh thyme

6 cloves garlic, minced

¼ C red wine vinegar

2 T brown sugar

¼ tsp. nutmeg

¼ tsp. cinnamon

¼ tsp. ground cloves

2 tsp. allspice

4 T fresh lime juice

4 portabella mushroom caps, stems removed

4 slices pepper-jack cheese

4 slices ripe beefsteak tomato

4 T chopped green chili peppers

4 whole-grain rolls, sliced and toasted

Directions

Add all ingredients through lime juice to a blender.

Puree until smooth.

Arrange mushroom caps in a small, deep dish. Pour marinade over.

Cover and refrigerate 4 – 6 hours, turning caps halfway through.

Heat grill to medium-high. Remove caps from marinade and blot dry.

Place caps (gill side down) on grill, cover and cook 4 minutes.

Flip, top each with a slice of cheese and cook, covered, 4 minutes more.

Place 1 slice tomato on the bottom half of each roll. Top with mushroom caps, then add 1 tbsp chilis to the top of each. Top with remaining bun half.

Serve with sweet potato fries and enjoy!

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Comments

jemison 2 years, 2 months ago said:
Have to try this. Thanks for the post.

omshivs 2 years, 2 months ago said:
WOW!! This looks fantastic!! :)

chefmeow 2 years, 2 months ago said:
This looks fabulous. Can't wait to try.

jo_jo_ba 1 year, 10 months ago said:
Amount Per Serving
Calories: 329.8
Total Fat: 17.7 g
Cholesterol: 25.2 mg
Sodium: 381.7 mg
Total Carbs: 33.1 g
Dietary Fiber: 5.4 g
Protein: 13.9 g