Portobello Peach & Arugula Burgers with Cashew Cream & Chimichurri Sauce
Slather your burger with a cashew cream sauce that is high in protein, magnesium and iron, and add fruity flavor with sweet peaches, which contain vitamin C, fiber and potassium.
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- 1 cup raw, unsalted cashews
- sea salt, to taste
- fresh lemon juice, to taste
- 4 tsp balsamic vinegar
- 1 tsp reduced-sodium soy sauce
- 1 tbsp olive oil
- 1/8 tsp chile powder
- salt and ground black pepper, to taste
- 4 large portobello mushrooms, trimmed
- 1 cup packed fresh flat-leaf parsley
- 1/4 cup packed fresh cilantro
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic
- 1/4 tsp each red pepper flakes
- 1/2 small sliced red onion
- 1 thinly sliced large peach
- 1 cup packed arugula
- Prepare cashew cream: Soak cashews in water for 1 hour or overnight. Drain and rinse. To a high-speed blender, add ½ cup water and cashews; purée until creamy and smooth. Add sea salt and fresh lemon juice, to taste.
- Marinate mushrooms: In a small bowl, combine balsamic vinegar, soy sauce, olive oil, chile powder, salt and ground black pepper, to taste. Add portobello mushrooms and set aside to marinate for 40 minutes.
- Meanwhile, prepare chimichurri: In a food processor, add flat-leaf parsley, cilantro, olive oil, red wine vinegar, garlic, 1/4 tsp each red pepper flakes and salt; process until blended.
- Heat a grill to medium and lightly oil grate. Grill mushrooms for about 8 to 10 minutes, turning halfway, brushing with remaining marinade. Spread chimichurri over bottom half of 4 whole-grain buns and top with portobellos, cashew cream, red onion, 1 peach and packed arugula, dividing evenly.
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g