This is a sponsored post written by me on behalf of Loblaws Canada Inc.. All opinions are 100% mine. You’d probably be surprised by the number of times we come home late from work and school and look at each puzzled over what we’re having for dinner. There’s usually a lot of that back and forth ‘what do you feel like’ banter which enviably leads nowhere in our state of hangryness. Finally one of us cracks and goes into the kitchen to whip up one of our many quick staple meals. And to be honest, it’s usually not me. Having a few go-to recipes to turn to for those rushed moments in-between obligations, classes, and our busy schedule are essential for us to avoid spending a fortune and ordering in sushi half of the week.
Preparing a nutritious supper in 20 minutes or less may seem like a daunting task at the end of the day, but there are a few key factors we try to stick to make it easier. Simple things like washing vegetables as soon as they’re purchased can save loads of time when it comes to cooking later. Basic kitchen organization, and sticking to making dishes that allow you to prepare one component while another is cooking, are further lifesavers when it comes to quick meals. In a pinch we turn to dishes like quinoa and steamed veggies, or the enviable stir fry, but as those can become tiring we’ve recently switched it up with healthy burgers.
When we think burgers we often don’t associate them with the word healthy, but they’re one of those dishes you can makeover to sneakily add a lot a veggies and fibre. Many of you will be familiar with portobello burgers, as they so often make their way onto menus as the veggie alternative. And to be honest, they’re usually not very good. Out and about they are bland, greasy, and overall disappointing, which gives them a unfair reputation. Yet, when you make them at home they can be packed with flavour and cooked to please your entire family. While I often leave mine vegan, Adam tops his with a little cheese for some extra flavour and meatiness. If you’re gluten free, replacing the bun with a gluten free alternative or wrapped in collard leaf is a simple fix for a tricky dietary need.
Mushrooms are like little sponges, so whatever flavour you throw at them, they’ll happily take on. I like to keep the burger marinade simple with just some garlic, balsamic, and a little pinch of dried herbs, but if you’re feeding little ones or picky eaters, garlic levels can be easily adjusted. Adding a good dose of tahini slaw helps add a crunch and an extra serving of vegetables as well as 1/2 a serving of your daily 2-3 protein (or check out Loblaws Dieticians). The main flavour in the dish comes from a highly addictive and simple avocado sauce which is whizzed together in the blender and takes a total of three minutes. While the recipe leaves you with plenty of extra sauce, it is great the next day with a breakfast scramble or something as simple as tomato and toast.
Portobello Burger with Creamy Avocado Sauce
Serves 4. Print Recipe Here
4 President’s Choice Portobello Mushrooms, cleaned
4 Tbsp. Balsamic Vinegar
2 Tbsp. Olive Oil 1/2 tsp. Worcestershire Sauce (Vegan if desired)
2 Cloves Garlic, grated
1/4 tsp. Dried Basil or Thyme
Avocado Sauce (See below)
Tahini Cumin Slaw (See Below)
4 Whole Grain Buns Tomato, Red Onion, Mustard, Mayo, etc.
- Begin by removing the stems of the portobellos (they can be saved for another dish or stock). Next, combine the balsamic, oil, Worcestershire, garlic and basil in a dish along with the portobellos caps. Spoon some of the mixture over the mushrooms and set the timer for three minutes. This gives you enough time to make the Avocado sauce (see below).
- Meanwhile heat a pan to medium heat.
- Once the three minutes are up add a splash of oil to the pan, and then toss in the four mushroom caps (set the marinade aside for later). Cover the pan with a lid and set the timer for 5 minutes. In this time get started on the slaw.
- Once the five minutes are up, flip the mushroom caps and cover again, setting the time for another five minutes. During this time you can finish the slaw and slice things like onions, tomatoes, or any other fixings you like.
- After the second five minutes are up, flip the mushrooms again and add the marinate to the pan. Cover for another three minutes. Once those three minutes are over flip for minute or two.
- Serve the mushroom patty along with the slaw, avocado cream, and your favourite burger condiments.
2-3 Cloves Garlic
1/2 Cup Cilantro
1/2 Cup Parsley
1/2 tsp. Sea Salt
2 Tbsp. Olive Oil
2 Tbsp. Lemon Juice
3 Tbsp. Water
- Place the cilantro and parsley in a high speed blender first, followed by the garlic cloves, avocado flesh, salt, oil, water and lemon. Puree until smooth.
Tahini Cumin Slaw
*Feel free to use already made shredded cabbage or shredded kale instead of the sprouts
2 Cups Shredded Brussels Sprouts, about 8
2 Green Onions, Sliced
Handful of Parsley, Chopped
4 Tbsp. Tahini
2 Tbsp. Lemon Juice
Pinch of Sea Salt
2 Tbsp. Olive Oil
1 Tbsp. Water
Pinch of Pepper
1/2 tsp. Ground Cumin
- Combine the Brussels sprouts, onion, and parsley in a bowl and set aside.
- In another bowl combine the tahini, lemon juice, oil, salt, water, pepper, and cumin and stir until combined.
- Pour the dressing over the Brussels sprouts (you may not need all of it) and toss to combine.