Portobello Burgers with Guacamole
These decadent burgers have none of the saturated fat of meat, but all the “meaty” goodness of a burger and will have even the most committed carnivores coming
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Cooking tools:
- Skillet
- Stove
- Plate
- Aluminum foil
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Pastry brush
- Toaster
- Serving platter
Ingredients
- 4 medium Portobello mushrooms, stems removed
- 1 red onion, thinly sliced lengthwise into half moons, from top to bottom
- 3 cloves fresh garlic, minced
- Sea salt
- Cracked black pepper
- Balsamic vinegar
- 2 avocados, halved, pits removed, mashed
- 2 plum tomatoes, diced
- Juice of ½ fresh lemon
- Generous pinch chili powder
- 4 whole grain burger buns, lightly toasted
- 4 romaine lettuce leaves
- 2 large tomatoes, cut into thick slices
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