Juicy Portobello Burgers with Garlic Seared Kale

I have officially dubbed these next few days as burger experimentation week. Who doesn't love a whopping juicy burger right of the grill in the summer? Vegans are no exception folks! The real trick is getting Steven, (who's restaurant go-to is burgers) to enjoy a tasty vegan burger as much as a real one. For my first burger of the week I already have a thumbs up! His comment was: "I would actually pick this over a real burger sometimes." 

This burger was inspired by the fact that I have a giant bag of kale in my fridge and I'm not a huge fan of the stuff in it's raw form and of course the fact that I love portobellos as a hearty meat substitute. Enjoy this burger recipe and stay tuned for more!

Juicy Portobello Burger with Garlic Seared Kale

Serves 2

Ingredients:

2 Portobello mushrooms

4 Slices of Gluten Free bread (or your choice)

1 Cup of chopped kale

6 Green onions chopped

2 Medium cloves of garlic

2 Tsp's Braggs Liquid Aminos

1 Tsp Olive oil plus a few squirts if you have a oil spray bottle

Directions:

1. Drizzle 1 tsp of the Liquid Aminos over the portobello mushrooms and set them on the grill over medium heat. 

2. Heat 1 tsp olive oil in a pan then add onions and garlic. Cook until lightly browned.

3. Add in kale and 1 tsp Liquid Aminos and cook until kale turns soft.

4. Remove the kale mixture from heat.

5. Spray one side of each piece of bread with olive oil then set on grill rack until toasted.

6. Remove mushrooms and bread from the grill.

7. Lay each mushroom on a slice of bread and top with half of the kale mixture.

8. You can add extra Aminos according to your taste. 

Goes wonderfully with a side of rice or maybe a nice side salad.

Genesis 1:29

And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.