Jamaican Jerk PortaBurgers
From jo_jo_ba 16 years ago
- 8 minutes to make
- Serves 4
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!
Ingredients
- ½ C. vegetable oil shopping list
- ½ C. vegetable broth shopping list
- 1 large onion, chopped shopping list
- 2 green onions, chopped shopping list
- 2 habanero peppers, stemmed, seeded and minced shopping list
- 2 T fresh ginger, grated shopping list
- 1 T chopped fresh thyme shopping list
- 6 cloves garlic, minced shopping list
- ¼ C red wine vinegar shopping list
- 2 T brown sugar shopping list
- ¼ tsp. nutmeg shopping list
- ¼ tsp. cinnamon shopping list
- ¼ tsp. ground cloves shopping list
- 2 tsp. allspice shopping list
- 4 T fresh lime juice shopping list
- 4 portabella mushroom caps, stems removed shopping list
- 4 slices pepper-jack cheese shopping list
- 4 slices ripe beefsteak tomato shopping list
- 4 T chopped green chili peppers shopping list
- 4 whole-grain rolls, sliced and toasted shopping list
How to make it
- 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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