Grilled Mushroom Burgers with Tarragon Crema
Smoky portobello mushroom burgers are layered with fresh spinach, tomato, and a creamy cashew-based tarragon sauce. Perfect for a summer BBQ!
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Cooking tools:
- Blender
- Food processor
- Grill
- Pastry brush
- Cutting board
- Chef's knife
- Spatula
- Spoon
Ingredients
- ⅓ cup raw cashews, soaked in very hot water for 15 minutes
- 1 tablespoon tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 small clove garlic, minced
- ¼ to ⅓ cup unsweetened, unflavored plant-based milk
- ¼ cup fresh tarragon, chopped
- Freshly ground black pepper, to taste
- 4 portobello mushrooms, stems removed
- 1 tablespoon balsamic vinegar
- 4 whole grain hamburger buns, split and toasted
- 1 cup fresh spinach
- 4 slices tomato
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