Miso-Glazed Vegan Portobello Burger

Ingredients

4 large portobello mushrooms
4 brioche buns
2 Tbsp. toasted sesame seeds
Miso glaze:
3 Tbsp. mirin
3 Tbsp. sake
⅓ cup white miso paste
¼ cup sugar
Asian cucumber salad:
3 Founders & Farmers mini cucumber (sliced into ribbons
pinch salt
¼ tsp. sugar
2 tsp. rice wine vinegar
½ tsp. sesame oil
Carrot salad:
1 cup carrots (julienned or grated)
pinch of salt
½ tsp. sugar
1 tsp. sriracha
1 tsp. rice wine vinegar
Hoisin mayo:
6 Tbsp. vegan mayonnaise
3 Tbsp. hoisin
2 Tbsp. lemon juice

How to Make It

Preheat grill to medium high heat.

In a small saucepan mix all Miso glaze ingredients together. Bring to a boil over medium high heat and whisk so that sugar dissolves and a smooth paste is formed.

Brush liberally over the portobello mushrooms and set aside until ready to grill.

Toast sesame seeds in a pan for 1-2 minutes over medium high heat until golden brown and fragrant.

Using a mandolin or veggie peeler cut cucumber into long thin ribbons. Place in a medium bowl and mix with rest of ingredients and set aside.

Mix all ingredients for carrot salad in a medium mixing bowl and set aside.

Mix hoisin and mayo together in a bowl until well combined.

Grill portobellos over medium high heat top side down for 4-5 minutes until juicy and tender. Flip and grill for another minute or two.

Grill buns for a minute a side.

10.

To assemble place hoisin mayo on top and bottom bun, place portobello then add carrot and cucumber salad. Top with bun lid. Sprinkle with toasted sesame seeds.