Mushrooms provide a ‘meaty’ meat-less burger substitution with powerful immune boosting properties. Try one at your next BBQ!
Ingredients
- 4 portobello mushrooms
- Extra virgin olive oil
- Sea salt and freshly ground pepper
Kalamata Olive & Feta Sauce*:
- 2 ounces feta cheese
- 1/4 cup pitted calamata olives
- 3/4 cup Greek yogurt
- One lemon
- 2 cloves garlic, minced
- 3/4 teaspoon dried oregano
- Freshly ground black pepper
Toppings:
- 2 sprouted wheat burger buns (if serving open-faced. Use 4 buns if serving the burger on a whole bun)
- Strips of roasted red pepper
- 2 cups sunflower sprouts
- 1 tablespoon extra virgin olive oil
*Note: If you want to make this a dairy-free meal, you can replace the spread recipe above with this Melitzanosalata recipe!
Directions:
- Cut off the stems from the mushrooms.
- Brush the caps lightly with EVOO and grill until browned and tender, flipping once, about 8 minutes.
- Meanwhile, Mash the feta and calamata olives into the yogurt. Add the lemon juice, EVOO and garlic
To Make the Burger:
- Put sprouts on bottoms of buns and top with the mushrooms. Arrange red pepper strips over the mushrooms and dollop a healthy amount of sauce over the red peppers.
- Top with the other half of the burger roll or serve open-faced.
