Caprese Portobello Mushroom Burger
This plant-based mushroom burger, served on a lettuce bun, comes with fresh mozzarella, a thick slice of tomato, a fresh basil leaf and a basil aioli. Alexia Waffle Cut Sweet Potato Seasoned Fries are used as a topping inside of the burger for extra flavor and crunch.
Ingredients
Directions
- 1 Bag Alexia Waffle Cut Sweet Potato Seasoned Fries (20 oz)
- ½ C Mayonnaise
- ¼ C Fresh Basil Leaves, packed
- 1 T Balsamic Vinegar
- 4 Portobello Mushrooms
- Cooking Spray
- Salt
- Black pepper
- 8 Butter Lettuce Leaves
- 4 Large Basil Leaves
- 4 Slices Tomato
- 4 Slices Fresh Mozzarella
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Preheat oven to 425 ̊ F.
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Place Alexia Waffle Cut Sweet Potato Seasoned Fries on a baking sheet in a single layer. Bake for 25-28 minutes, flipping halfway through to ensure maximum crispiness.
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Add mayonnaise, basil, balsamic vinegar and salt to a blender or food processor and puree until smooth.
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Spray mushrooms generously with cooking spray and season with salt and pepper. Preheat an indoor grill pan on the stovetop over medium high heat for about 1 minute. Add mushrooms and cook for 2-3 minutes on each side. Remove from heat.
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Assemble mushroom burgers over a lettuce leaf with basil aioli, a basil leaf, tomato slice, mozzarella slice, and waffle cut fries. Top with an additional lettuce leaf.