Korean BBQ Portobello Burgers with Kimchi
Sweet Potato Fries
With all of the nice weather we've been having, we've been giving the grill a workout. Tonight's meal was another Isa test recipe -- the portobello mushrooms were smoked for 20 minutes, then marinated for 30 minutes, and finally grilled -- the burgers were then topped with kimchi and vegenaise. Served on top of with Liz's Einkorn flour buns.
We paired the burgers with sweet potato oven fries, tossed with olive oil, sprinkled with smoked paprika, black pepper and smoked sea salt and roasted at 425°F for 25 minutes.
This is a test recipe for Isa's upcoming cookbook, so you know the drill -- we can't give out the recipe.