Jamaican Jerk Porta-Burgers

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: 24 hrs 10 mins
• Serves: 4
• Yields: 4 burgers

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!