California portobello burgers with tahini goddess dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

California portobello burgers with tahini goddess dressing

Vegan, Dairy-Free, Soy-Free

2 Servings, 680 Calories/Serving

20 Minutes

Chef Justine created California-inspired veggie burgers as a warming antidote to winter, without the heft. Rich portobellos—a good source of potassium for healthy nerve function—team up with our vegan tahini goddess dressing for a light yet satisfying meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic Fuji or other apple
  • 2 tablespoons apple cider vinegar
  • 2 organic portobello mushrooms
  • 10 ounces organic broccoli
  • 3 ounces organic mixed greens or other leafy greens
  • 2 vegan whole wheat buns
  • Sunbasket tahini goddess dressing (tahini - scallions - fresh lemon juice - apple cider vinegar - fresh parsley - fresh garlic - kosher salt - dried dill)
Ingredient IQ
Quick pickles boast all the salty-sweet tang of their naturally fermented counterparts but require a fraction of the time. Natural fermentation relies on lactic acid and bacterial cultures to slowly transform salt-and-water-brined vegetables set out at room temperature into tart treats. Quick pickles use a vinegar brine and sometimes heat to achieve similar results in just a fraction of the time.

Nutrition per serving

Calories: 680, Protein: 23g (46% DV), Fiber: 19g (76% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 1150mg (48% DV), Carbohydrates: 94g (31% DV), Total Sugars: 23g, Added Sugars: 3g (6% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Quick-pickle the apple

  • Core and thinly slice the apple.
In a small sauce pot, bring the apple cider vinegar and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the apple, and season with salt. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep and cook the portobello mushrooms and broccoli

  • Wipe the tops of the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems, and using a spoon, gently scrape the black gills from the undersides of the caps.
  • Brush the mushrooms all over with oil and season generously with salt and pepper.
  • Cut the broccoli lengthwise into quarters to form spears; trim any coarse stems.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the mushrooms, cap sides down, to one side of the pan and add the broccoli to the other side of the pan. Cook, turning the mushrooms once and stirring the broccoli occasionally, until the vegetables are browned and tender, 5 to 7 minutes. Transfer to a plate and season to taste with salt and pepper. Wipe out the pan.
While the mushrooms and broccoli cook, prepare the greens.

3

Dress the greens

In a medium bowl, toss together the mixed greens and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.

4

Toast the buns

In the same pan used for the mushrooms, warm 1½ teaspoons [1 TBL] oil over medium-high heat until hot but not smoking. Working in batches if needed, place the buns, cut sides down, and cook until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Serve

Place the bun bottoms, cut sides up, on individual plates. Top each with a portobello mushroom, pickled apple, 1 tablespoon tahini goddess dressing, and as much mixed greens as you like. Serve the broccoli, remaining dressing, and any remaining greens on the side.
Kids Can!
  • Combine the apple cider vinegar and water.
  • Wipe the mushrooms; scrape the gills.
  • Brush the mushrooms with oil and season.
  • Dress the greens.
  • Help assemble the burgers.