Jamaican Jerk Porta-Burgers

Submitted by YummySmellsca

"This is my take on a great concoction made originally from The Works Gourmet Burger Bistro in Ottawa, ON. It’s a firey blend of peppers, spices and pepper-jack cheese infusing mellow portabella mushroom caps for a great vegetarian burger!"

 

• Ready In: 24hrs 10mins
• Ingredients: 20
• Yields: 4 burgers
• Serves: 4

ingredients

• 1⁄2 cup canola oil
• 1⁄2 cup vegetable broth
• 1 large sweet onion, minced
• 2 green onions, minced
• 2 habanero peppers, seeded and minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon fresh thyme leave
• 6 garlic cloves, minced
• 1⁄4 cup red wine vinegar
• 2 tablespoons brown sugar
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 2 teaspoons allspice
• 1⁄4 cup fresh lime juice
• 4 portabella mushroom caps, stems removed
• 4 slices monterey jack pepper cheese
• 4 slices ripe beefsteak tomatoes
• 1⁄4 cup chopped fresh green chili pepper
• 4 whole-grain rolls, sliced and toasted

directions

1. Add canola oil through through lime juice to a blender and puree until smooth.
2. Arrange mushroom caps in a small, deep dish.
3. Pour the marinade overtop, cover and refrigerate 4 – 6 hours, turning caps over halfway through.
4. Heat a grill to medium-high.
5. Remove caps from the marinade and pat dry.
6. Place mushroom caps (gill side down) on the grill, cover and cook 4 minutes.
7. Flip, top each with a slice of cheese and cook, covered, 4 minutes more.
8. Place 1 slice tomato on the bottom half of each roll. Top with mushroom caps, then add 1 tbsp chilis to the top of each. Top with remaining bun half.
9. Serve with sweet potato fries and enjoy!