Mushroom Burger with Probiotic Pickles
Well It's been two weeks since I've written a blog... I love blog writing, so this was tough for me. I had to take a little hiatus to the country... aka a food desert, for the past week and scotty and I were apart... Let me explain: Scotty and I do not live in luxury, we live in a modest affordable apartment and... well, things in our apartment break sometimes. This time it was the air conditioner. It may technically be fall but it is HOT here, so Scotty went to stay at his parents house for a week, and I went to my parents while our air conditioner gets replaced.
Delicious looking, beautiful blogs only happen for us when we are together because, well, I suck at photographing my own food LOL. I've tried to take pictures of my own food in the past and ...no. If it came out looking good, It probably took me at least an hour to take one picture and no one should spend as much time as I have to trying to take a food pic. Our teamwork dynamic is unbeatable: I make food, plate it pretty, and he takes breath taking photos of it in about 3.5 seconds.
Anyways, I am a little over-excited to be back in Baton Rouge where I can buy affordable healthy groceries and get back to blogging and business. Since we are business-people on a budget, I coordinate all of our groceries for blog recipes and Instagram photos. When I make a grocery list, I plan for meals that Scotty can easily photograph and plan meals that I can write blogs for. It helps keep the grocery bill down, and it consumes less time because what we are photographing/writing about is what we are actually eating that day.
This all brings us to Probiotic Mushroom Burgers! Scotty ate a mushroom burger in Covington once, and he talks about it often. I don't really remember what it was like, but I remember carrots were involved. So this is my venture into creating a Probiotic Mushroom Burger that we can add to the list of usual things we eat. We need more recipes on here using our pickles anyways... because I kinda have a habit of picking favorites with the kimchi (oops). In our household Scotty is pretty much all Vegetarian now, and I've been a full vegan (80% raw vegan) for almost 2 months now! Yay! We're both are really loving our plant-based lifestyles and the fun, delicious food we've been creating incorporates our products. This burger turned out wonderful! It's different because we used baby portobello mushrooms sliced instead of a large mushroom cap. It's more like a sandwich, since the "meat" of it isn't in a patty. But it tastes like a burger so, I'm calling it a burger. I find that the sliced small mushrooms carry more flavor too, because there's more exposed surface area to take on the seasonings! You can use a whole large portobello mushroom for this recipe though, if you'd like. Enjoy!
Mushroom Burger with Probiotic Pickles
- 8 oz Baby Portobello Mushrooms, sliced
- 1 Cup Shredded Carrots
- 1 Teaspoon Miso Paste
- 1/2 Teaspoon chili sauce/paste
- 1/2 Red Onion Chopped
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Ground Pepper
- 1/4 Teaspoon Sea Salt
- Fresh Kale
- 1/2 Avocado
- Bread or Bun
- Cultured Guru Fermented Pickles
- 2 Tablespoons Vegan Mayo
- 2 Tablespoons Organic Ketchup
- 2 Tablespoons Cultured Guru Fermented Pickle Brine
- 2 Teaspoons Everything But the Bagel spice (from Trader Joe's)
- In a skillet over medium heat, sauteé the sesame oil, olive oil, salt, pepper, miso, and red oinions.
- Once the onions are caramelized, add in the mushrooms and cook until they are lightly browned.
- Add in the carrots and cook for about 2 minutes. Then remove from heat.
- For the sauce combine the vegan mayo, ketchup, pickle brine, and Everything But The Bagel Spice and mix well.
- Construct your sandwich by placing the Avocado, kale, sprouts and mushroom carrot combo on one slice of bread/bun. Spread sauce on the other slice of the bun, and add your pickles. Fold the two pieces together to form a delicious plant based burger.
- Enjoy this vegan, nutritous burger that's full of flavor and probiotics!
Peace, Love and Probiotics,