Spicy Harissa Portobello Burgers with Plantain Bacon

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.

   Start 30-minute timer
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.