Swap the usual burger bun for flame-grilled portobello mushrooms, layered with creamy avocado and a herb-packed sauce.
We headed up to Loch Goil in the Scottish Highlands with Finnish stylist and photographer, Riikka Kantinkoski, to cook her Portobello Mushroom Burgers with Chimichurri in Ooni 3 using the Uuni Skillet.
Makes 2 burgers
4 portobello mushrooms, stalks removed
2 cloves of garlic, sliced
4 tablespoons (80ml) olive oil
1 avocado, halves scooped out
Handful mache (lamb’s lettuce)
1 tablespoon black sesame seeds
Sea salt, to taste
Black pepper, to taste
5fl oz (150ml) olive oil
2oz (50g) mint, finely chopped
2oz (50g) cilantro (coriander), finely chopped
2oz (50g) parsley, finely chopped
3 cloves garlic, minced
3 tablespoons (50ml) red wine vinegar
Juice of 1 lemon
Salt, to taste
Black pepper, to taste
In a bowl, combine all the chimichurri ingredients together. Mix well until combined and set aside.
Preheat your Ooni 3, Ooni Pro or Ooni Koda to 572°F (300°C). You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Place your Uuni Skillet in your oven to preheat the pan. You can also make this recipe using the Uuni Sizzler Pan or Uuni Grizzler Pan.
Remove the Skillet from the oven and add half of the olive oil and half of the garlic, then return the Skillet to the oven to warm up the oil.
Season the mushrooms with salt and pepper to taste, stud with the remaining garlic and drizzle over the remaining olive oil.
Remove the Skillet from the oven and place the mushrooms in the Skillet, then return to the oven to grill the mushrooms. Depending on the size of the mushrooms, you may need to grill them in batches. Grill the mushrooms until browned on one side, then remove the pan from the oven, flip the mushrooms over, and return to the oven to keep grilling.
Once the mushrooms are cooked, remove the Skillet from the oven. On a plate, arrange a bed of mache and lay a mushroom top side down on top of the mache. Spoon over the chimichurri, layer with an avocado half and salad cress, and sprinkle with half the black sesame seeds. Top with another mushroom to make a mushroom ‘burger’. Repeat with the remaining mushrooms to make the second burger.
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