Portobello Burgers with Smoky Ranch Coleslaw

A meaty portobello burger recipe topped with smashed avocado and a smoky ranch coleslaw. Satisfy your burger cravings with this healthy and delicious alternative!

I love mushrooms. They might be in the top ten of my favorite foods. When I was in graduate school, I frequently made mushrooms in all sorts of different preparations for dinner.

My thinking at the time was: They are delicious, cheap, and healthy, so I guess I'll make another mushroom dish! I would sauté them in butter and sprinkle with thyme, or I would toss them in olive oil and salt and roast them in the oven.

Since then, my appreciation of mushrooms has only deepened. Although they have their own specific flavor and are one of the foods that provide umami, I also enjoy the fact that you can transform mushrooms into any profile flavor you are craving - they will soak up any liquid, spices, etc. that you add to them, and blend nicely with almost any dish.

And despite the fact that mushrooms are not creamy per se, they impart a sort of velvety creaminess when added to a dish that I truly relish.

Jump to:

• Why This Recipe Works
• Step-By-Step Instructions
• Expert Tips
• Portobello Burgers with Smoky Ranch Coleslaw Recipe

Why This Recipe Works

Let's hear it for fungi! Whenever I'm in the mood for something "meaty" but don't necessarily want meat, the first thing I reach for are portobello mushrooms. They provide all of the aforementioned benefits, and in addition, because of their large size, they have more of a weightiness to them.

Of course, you can make a "classic" by just putting a piece of American cheese on top of a portobello to create a vegetarian cheeseburger. Very delicious. But, sometimes I like to be more adventurous!

This recipe was created with a smoky ranch coleslaw (who doesn't love ranch dressing?), which adds crunch, a slight tanginess, AND a deep smoky flavor to the burger.

I added smashed avocado to give it a more substantial quality; I wanted this burger to taste like a real indulgence. And if you want a chewier sandwich bread, try my chewy ciabatta rolls.

Step-By-Step Instructions

Wipe the mushrooms clean and remove the tough stem. Preheat a large skillet to medium heat, and add 2 tbsp. olive oil to skillet.

Sprinkle mushrooms with a pinch each of onion powder, paprika, and sea salt, and place into skillet. Cover immediately and cook 5 minutes on each side or until they are softened.

Meanwhile, make the ranch coleslaw: combine mayonnaise, vinegar, minced garlic, dill, parsley, chives, onion powder, Worcestershire sauce, paprika, cayenne, and salt in a medium-sized bowl. Mix thoroughly. Add shredded carrots and cabbage and mix until both are completely covered in sauce.

To assemble burger, smash half of an avocado on top half of a toasted bun. Place grilled mushroom on bottom half of bun and add a generous scoop of the slaw on top.

Expert Tips

• Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
• Serve with corn on the cob, red skin mashed potatoes with garlic, or roasted japanese sweet potato fries.

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