Spicy Harissa Portobello Burgers with Plantain Bacon

Ingredients

• 0.25 cup coconut aminos (Or liquid aminos; for the mushroom marinade)
• 3 tbsp avocado oil (Or grapeseed oil; for the mushroom marinade)
• 2.5 tsp lime juice (Use 2–3 teaspoons)
• 1.5 tbsp harissa seasoning blend (For the mushroom marinade)
• 2 tsp fresh garlic (Finely chopped; for the mushroom marinade)
• 1 tbsp green onion (Finely chopped, or use chives)
• 2 portobello mushrooms (Cleaned; reserve the marinade for brushing)
• 1 unripe plantain (Should be slightly soft but not mushy; thinly sliced into bacon strips)
• 2 tbsp avocado oil (For the plantain bacon marinade)
• 2 tbsp liquid aminos (For the plantain bacon marinade)
• 1 tsp liquid smoke (Optional)
• 1 tbsp maple syrup (Optional)
• 1 tsp apple cider vinegar (For the plantain bacon marinade)
• 2 tsp dried minced garlic (For the plantain bacon marinade)
• 2 tsp dried minced onion (For the plantain bacon marinade)
• 1.5 tsp paprika (For the plantain bacon marinade)
• black pepper (To taste)
• 1 habanero pepper (For the sauce)
• 1 cup raw cashews (For the sauce)
• 1 cup coconut cream (For the sauce)
• 1 tsp paprika (For the sauce)
• 1 tsp ground cumin (For the sauce)
• 0.5 red onion (Grilled or roasted for the sauce)
• 5 cloves garlic (Grilled or roasted for the sauce; use 4–6 cloves)
• salt (To taste, for the sauce)
• 2 burger buns (Toast on the grill if desired)
• red onion (Sliced, for serving)
• red bell pepper (Sliced, for serving)
• avocado (Sliced, for serving)

Steps

1. 1

   Combine the coconut aminos, avocado oil, lime juice, harissa seasoning, chopped fresh garlic, and green onion in a container large enough to hold the mushrooms. Stir until combined.

2. 2

   Add the portobello mushrooms and turn them several times so they are evenly coated. Set them aside to marinate while you prepare the grill and other ingredients.

3. 3

   Prepare a hot grill or wood fire. If a grill is unavailable, roast the vegetables and mushrooms in the oven instead.

4. 4

   Place the halved red onion, the garlic cloves, and the marinated portobello mushrooms on the grill. Grill over indirect heat for approximately 20–30 minutes, turning the mushrooms after 10–15 minutes, until the onion and garlic are soft and the mushrooms are thoroughly cooked.

5. 5

   Reserve the remaining mushroom marinade. Brush the mushrooms with it during grilling or immediately afterward to reinforce the flavor. Remove the grilled onion and garlic and reserve them for the sauce.

6. 6

   While the mushrooms and vegetables grill, thinly slice the unripe plantain lengthwise into bacon-like strips.

7. 7

   Combine the avocado oil, liquid aminos, liquid smoke if using, maple syrup if using, apple cider vinegar, dried minced garlic, dried minced onion, paprika, and black pepper in a dish. Stir to make the plantain bacon marinade.

8. 8

   Add the plantain strips to the marinade and turn them gently until completely coated.

9. 9

   Cook the coated plantain strips in a cast-iron skillet over the fire, or directly on the grill, turning as needed, until they reach your preferred level of crispiness. For the author's preferred texture, cook them until extra crispy.

10. 10

    Add the habanero, raw cashews, coconut cream, paprika, cumin, grilled red onion, grilled garlic, and salt to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides if needed. Set the sauce aside.

11. 11

    Thinly slice the additional red onion and red bell pepper for the sandwiches.

12. 12

    Toast the burger buns on the grill if desired, until lightly browned and warmed through.

13. 13

    Assemble each burger with a toasted bun, crispy plantain bacon, sliced red onion, sliced red bell pepper, a grilled portobello mushroom, avocado, and creamy coconut-habanero sauce. Serve immediately.

Notes

The recipe is designed for grilling over a wood fire, but the author notes that the mushrooms and vegetables can also be roasted in the oven. Keep the marinade reserved for brushing the mushrooms during or after grilling. The plantain should be unripe and slightly soft, not mushy.

Nutrition per serving

• main
• vegan
• plant-based
• dairy-free
• egg-free
• grilled
• camping
• burger