2 portobello mushrooms, cleaned
1 peach, halved and pitted
2 burger buns of your choice
handful of fresh pea sprouts
2 small roman tomatoes, sliced
2 small spring onions, sliced
salt & pepper
2 tbsp olive oil
1 fresh rosemary sprigs
1/2 tbsp fresh thyme
1 garlic cloves
salt & pepper
Guacamole Ingredients (My market didn’t have ripe avos so I got pre-made guacamole. totally fine.)
3 small Roma tomatoes
1/2 garlic clove
1/2 tbsp olive oil
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. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade. 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. (Can easily be made on stove-top or oven, as well)
Making the guacamole: Chop avocados and tomatoes. Add them to a small bowl with mashed garlic. Squeeze lime 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, add pea sprouts, tomatoes, spring onion, one portobello mushroom and slices of the peach halves. Add the top of the bun, and insert a stick to hold it all together. Enjoy!
This veggie meal would be complete with Ginger Carrot Sweet Potato Soup featured today on Love THEM Madly.
Sorry for the cell phone photos. I just wanted to eat dinner.