Portabella Burger with Truffle Aioli

Portabella Burger with Truffle AioliThis recipe is one of my personal favorites.  It is reserved for special occasions and is definitely a guilty pleasure. Try serving it with a side of healthy baked french fries.

I came across sprouted seven grain hamburger buns made by a company Angelic Bakehouse.  They are fantastic! Feel free to use whatever brand of whole grain bread you can find in your area.

Ingredients:

2 each – Portabella Mushroom caps, cleaned with stem and gills removed
1 tsp – Vinegar, Balsamic
1/2 tsp – Salt, truffle
1/4 tsp – Pepper, Black, Ground
1/2 tsp – Onion Powder
1/2 tsp – Garlic Powder
1/2 cup – Baby Kale
1/2 cup – Baby Spinach
1.00 servings (23.7g) – Truffle Aioli (recipe listed below)
2 item – Sprouted Seven Grain Hamburger Buns

Simple Steps:

In a shallow dish or a gallon size storage bag place the cleaned portabella mushroom caps and coat them with the vinegar, salt, and pepper. Let sit for a minimum of 10 minutes.

Cook the portabella mushrooms in the oven at 400 degrees for 10-15 minutes turning half way through the cooking time.

Toast the hamburger buns in the oven until golden.

Stack the portabella mushroom on the bottom half of the bun and top each with half of the truffle aioli then baby kale an spinach followed by the other half of the bun.

For the aioli
Ingredients:
1 tbsp – Vegan Mayo (I like Earth Balance)
1/2 tsp – Vinegar, White Wine
1/2 tsp – Agave Nectar, Organic, Raw
1/2 tsp – White Truffle Oil
1/4 tsp – truffle salt
1/4 tsp – Pepper, Black, Ground

Simple Steps:

In a small bowl whisk all ingredients together until well combined.

 

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