Good things come to those who wait, and though you didn’t really know it, you’ve been waiting since 2010 for this fantastic Grilled Portobello and Peach Burgers recipe (which can be made with gluten-free buns) from the Stockholm-based family at . Why did you have to wait so long? First, they had to take a trip around the world! But I think it was worth the wait. As you may have noticed, I’m all about outdoor cooking opportunities these days, and I’m looking for a break in the routine. I love cruising their website for great inspiration, and I love even more that they saved this gem for In the Kitchen With. Looking for more Swedish inspiration? Try Karin Eriksson’s Meringue and Raspberry Ice Cream Cake as the finale to your cook out. It, too, is gluten-free! —
About Green Kitchen Stories: David, Luise and little Elsa from provide healthy vegetarian family recipes. Their green kitchen is located in Stockholm, but they recently spent six months traveling around the world. David works as a magazine art director and is the vegetarian creative mind behind the blog. He and his sister take all the photos. Luise is the happy health freak who comes up with all kinds of delicious wheat-free and sugar-free recipes. Little Elsa is the one sitting on the kitchen counter trying new foods. Her current favorite food is black kalamata olives and wild ramson pesto; she is a young lady with exquisite taste!
Read the recipe after the jump!
- 6 portobello mushrooms
- 6 peaches
- 6 sweet potatoes
- 6 burger buns of your choice (If you don’t eat gluten, we have a .)
- 100 g fresh pea sprouts
- 5 small roman tomatoes, sliced
- 5 small spring onions, sliced
- fresh thyme
- olive oil
- salt & pepper
- 4 tbsp olive oil
- 2 fresh rosemary sprigs
- 1 tbsp fresh thyme
- 2 garlic cloves
- 1/2 lemon
- salt & pepper
- 4 avocados
- 5 small Roma tomatoes
- 1 garlic clove
- 1/4 cup parsley
- 1/2 lemon
- 1 tbsp olive oil
Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed. Pat dry. Cut the peaches in halves and remove the pits.
Making the sweet potato fries: Preheat the oven to 350°F. Cut the sweet potatoes in 1-inch thick, 5-inch long sticks. Put them on a parchment-covered baking sheet. Drizzle olive oil, salt and thyme over them and put in the oven. The fries need around 30 minutes before they are ready, but you need to stir after 15 minutes.
Making the marinade: Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir around. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade. When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the rosemary stick to brush the marinade over them one more time.
Making the guacamole: Chop avocados, tomatoes and parsley roughly. Add them to a small bowl with mashed garlic. Squeeze lemon juice over it, and mash everything with a fork. It’s okay if it stays a little chunky.
Assembling the burger: Slice the buns in halves. Let them get some color on the grill. When done, place a big dollop of guacamole on the bottom bun, and add pea sprouts, tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together. Enjoy!
Why David, Luise, and Elsa Chose This Recipe
We love to prepare food that is easy to make, tasty and wholesome. The portobello mushroom is a perfect example of that. It is big and chewy like a burger — it even looks like one — and that is how it comes straight from the woods. We just improve its taste with some fresh summer spices; it can’t be much easier than that! We added grilled peaches to get a fresh and fruity kick to it. You can also make a salsa of the peaches instead of throwing them on the grill. We have served this burger to meat-eating guys and mushroom haters and it has won the love from them all. We always eat our burgers with sweet potato fries; once you’ve tried them, you never want to go back to French fries.