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A Portobello Burger recipe a.k.a. THE most perfect vegan, gluten-free, grain-free, healthy burger on.the.freakin.planet! (chickpea flour patties)

Portobello Burger

Cook Time 2 hours
Total Time 2 hours
Servings 6

Ingredients

  • 12 large portobellos
  • 2 Tbsp soy sauce (tamari for gluten-free)
  • 2 Tbsp coconut oil
  • 1 Tbsp coconut oil
  • 5 medium yellow onions
  • 1 bunch coriander
  • 1 bunch chives
  • 2 Tbsp honey (agave for vegan)
  • 1 Tbsp lime
  • 1/2 tsp salt
  • 1/2 tsp dried garlic
  • 500 g yukon potatoes
  • 1 Tbsp coconut oil
  • 1 tsp fresh ginger
  • 2 cloves garlic
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1/2 tsp pepper
  • pinch cardamom
  • 1 cup parsley leaves
  • 1/2 cup + 1 Tbsp chickpea flour
  • 1/2 cup water
  • 1 Tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 raw carrots (for garnish)
  • broccoli sprouts (or any other micro green for garnish)
  • 1 cup coconut oil (for frying)

Instructions

  1. Preheat oven to 250F (95 °C).
  2. Destem portobellos (do not wash, only wipe clean with a dry cloth)
  3. In a small bowl whisk soy sauce and 2 Tbsp coconut oil together and then smear all over portobello top with your hands.
  4. Place all portobellos on a slightly deep baking sheet (don't worry if they are very close together they will shrink very much in size and then fit perfectly on the sheet) and put in preheated oven for approximately 2 hours (until all the other things are made).
  5. Peel and slice onions.
  6. Heat 1 Tbsp coconut oil in a large pan over medium heat and once hot add all onion slices and stir to break them apart. Reduce heat to low and caramelize onions by stirring about every 5 minutes to avoid burning (this will take long: 45-60 minutes).
  7. In the meantime prepare herb sauce by washing coriander and chives and just shaking them dry by hand and then placing them in a food processor, wet as is. Process until herbs resemble a paste. Add honey, lime, salt and dried garlic and continue processing until well combined. Set aside.
  8. Don't forget to stir those caramelizing onions.
  9. Now in a pot bring about 2 liters of water to the boil.
  10. Peel and quarter potatoes and put in water (don't worry you don't have to wait for the water to boil, just toss in the potatoes).
  11. Once all potatoes are in the pot, cover, reduce heat to medium and cook potatoes.
  12. Don't forget to stir those caramelizing onions.
  13. Now peel and very finely chop ginger and add to a small bowl.
  14. Peel and crush garlic and add to same bowl.
  15. Now add spices to same bowl (coriander, cumin, curry powder, pepper and pinch of cardamom). Set aside.
  16. Don't forget to stir those caramelizing onions.
  17. In another bigger bowl add chickpea flour, salt and baking powder and whisk until well combined, then add water and lime juice and mix with a spatula until well combined. Set aside.
  18. Don't forget to stir those caramelizing onions.
  19. Once potatoes are cooked, drain and set aside.
  20. Heat 1 Tbsp coconut oil in a non-stick pan over medium heat and once hot add spices from small bowl and potatoes to pan and fry everything constantly stirring for about 5 minutes until potatoes are well coated with spices.
  21. Are the onions caramelized yet? Do they look like in the pictures? Then remove from heat and set aside.
  22. Mash potatoes with a potato masher and let cool down a little.
  23. Once cooled down add to chickpea flour/water mix and stir until doughy consistency.
  24. Wash and destem parsley, dry well and then chop finely.
  25. Add to chickpea-potato dough and incorporate until well combined.
  26. Heat 1 cup of coconut oil in a nonstick pan over medium heat and once really really hot (not too early, wait at least 10 minutes), form about 6 patties out of the chickpea-potato dough and fry 3 at a time turning midway in the very hot coconut oil until desired color (for me that was about 4 minutes per side).
  27. Remove from oil and place on paper towel for it to suck up excess oil.
  28. Now to build the burgers, take out portobellos from oven and use as buns.
  29. Put caramelized onions first, then a patties, then herb sauce, then grate some carrot on top and then place some broccoli sprouts on top.
  30. Enjoy!!!