Tamari Glazed Portobello Burger with Asian Cucumber Salad
An American classic gets the Asian touch thanks to a savory-sweet marinade for the portobellos and a bright, citrus cabbage slaw for garnish. We paired it with a fresh cucumber side salad with punchy herbs and some heat from a jalapeno, if you're game.
Servings
Produce
Cilantro (Organic)
0.25 0.13 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Cucumber
1 0.5 Whole
Cabbage, red
4 2 oz
Cabbage, green
4 2 oz
Carrot (Organic)
3 1.5 oz
Lime
2 1 Whole
Green onion
1 0.5 oz
Protein & more
Portobello mushroom
4 2 Whole
Ciabatta roll
4 2 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Asian Cucumber Salad Dressing
Tamari
2 1 tablespoon
Rice vinegar
1 0.5 tablespoon
Sesame oil
1 0.5 tablespoon
Minced Garlic
1 0.5 teaspoon
Minced Ginger
1 0.5 teaspoon
Agave
2 1 teaspoon
Tamari Brown Sugar Glaze
Tamari
3 1.5 tablespoon
Lemon juice
1 1/2 0.75 tablespoon
Rice vinegar
1 1/2 0.75 tablespoon
Minced Garlic
1 0.5 Clove
Vegan Brown Sugar
1 0.5 tablespoon
Prep ahead (optional)
a. Peel cucumber as desired; cut into ¼”-thick coins. b. Grate carrots or peel into ribbons. c. Thinly slice green and red cabbage. d. Thinly slice green onions. e. Slice limes in half and juice. f. Trim jalapeno stem and seeds as desired; mince pepper. g. Mince cilantro leaves and tender stems.
Instructions
1
Prep mushrooms:
a. Using the edge of a spoon, scrape the gills from under each portobello mushroom cap. With a fork, pierce mushroom a few times under cap.
b. Add to glass dish or plate. Pour over tamari glaze. Set aside.
2
Make slaw:
a. In large bowl, whisk together juice from limes, 1 tbsp olive oil, and ½ tsp salt.
b. Add half of green onion (thinly slice), red cabbage (thinly slice), green cabbage (thinly slice), and carrots (grate or peel into ribbons). Toss to combine. Set aside.
3
Assemble cucumber salad:
a. In another large bowl, add remaining green onion (thinly slice), cucumber (peel as desired, ¼”-thick coins), cilantro (mince leaves and tender stems), and jalapeño (trim stem and seeds as desired, mince).
4
Cook mushrooms:
a. In large sauté pan over medium-high heat, add 1-2 tbsp olive oil. Season portobello caps with ½ tsp salt. Add to pan cap-side down and sear about 1 minute. Turn and cook an additional 2-3 minutes.
b. Remove pan from heat and set aside. Mushrooms will continue to soften as plates are prepared.
5
Serve:
a. Warm or toast ciabatta rolls (or hamburger buns, if you received those), if desired. To each roll/burger, add a portobello mushroom and top with slaw.
b. Add Asian cucumber salad dressing to cucumber mix. Toss to combine. Serve cucumber salad in a small bowl alongside to avoid soggy buns. Dig in!
Chef's notes
If you're a fan of mayo, mix it with a squirt or two of Sriracha and slather on the buns.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX