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Portobello Burgers with Grapefruit Relish and Carrot “Fries”

Nutrition and health expert Joy Bauer is here with her vegetarian burger from her cookbook, Joy’s Simple Food Remedies. The grapefruit relish provides a refreshing zing to the grilled mushroom, and is highly addictive. Plus, you can watch Joy make the “fries” on Instagram @PicklerAndBenFood.

Portobello Burgers with Grapefruit Relish and Carrot “Fries”
Serves 4


For the portobello burgers:
Cooking oil spray
4 Portobello mushroom caps, cleaned and stems removed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
For the grapefruit relish:
1/2 large pink grapefruit, peel and pith removed, chopped into small pieces
1/2 red bell pepper diced
1/4 red onion, peeled and diced
1/4 cup chopped mint leaves
1/4 cup chopped cilantro
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1 teaspoon honey, optional
1 to 2 teaspoons lime zest
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the carrot “fries”:
8 medium carrots, peeled and sliced into sticks
Cooking oil spray
1 teaspoon kosher salt
Freshly ground black pepper

For serving:
4 to 8 lettuce leaves
4 hamburger buns, optional


1. Make the portobello burgers: Using cooking spray, mist both sides of portobello mushrooms. Sprinkle with salt, pepper, and garlic powder.

2. On a cast-iron grill pan over medium heat, place mushrooms, bottom-side down. Grill 10 minutes per side or until grill marks appear. Alternatively, cook in the oven at 425 degrees for 20 minutes.

3. Make the relish: In a medium bowl, toss together grapefruit, bell pepper, onion, mint, cilantro, oil, garlic, honey, lime zest, salt, and pepper to combine.

4. Make the carrot “fries”: Preheat the oven to 425 degrees. On a baking sheet, lay the carrots in a single layer. Liberally coat with cooking spray and sprinkle with salt and pepper. Roast until starting to crisp around the edges, about 25 minutes. Turn heat to broil and cook 1 to 2 minutes, being careful not to burn.

5. To serve: Place the mushrooms on a lettuce cup (and a bun, if using) and top with 2 to 3 tablespoons relish. Serve with carrot “fries.”

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