This is fast food, and it’s real good food too. If you’ve never had a portobello burger before, your world is about to change. Although if we are being critical, there is never a moment where the world – and by proxy our own individual worlds – isn’t changing. So it’s more realistically a matter of magnitude of change, not change vs. no change. Okay, back to the food. Shrooms are meaty, flavourful, savoury delights. When you stick ’em between a giant collard leaf instead of a wheat bun, it just gets better. Collard greens are crunchy, refreshing and hydrating. Mushrooms are disease-fighters. Life is a miracle.
Throw whatever else you want on these bad boys, I know that fresh tomatoes would be epic (but I am holding out buying them ’til they come back to the farmers market… I worship heirloom tomatoes), as well as some red onion (which I just didn’t have in my house and was too lazy to go get). The textures in this recipe are soooo perfect for each other. You’ve got the meaty mushroom, the creamy guac, the fresh greens AND the amazing crunchy, savoury, heavenly Hippie Garden Chips.
I love everything about these chips. They are made just up the road from where I live, in [relatively] small batches, by hand, with only organic and raw, vegan ingredients. The company that makes them is rad and we’re kinda buddy-buddy (whatup, Jo and Rach!) so they asked me to come see them making the chips a few weeks ago. It was neat. They seriously make these chips JUST like I do at home: blend up a simple raw vegan dressing, cut up a bunch of organic veggies, then toss both together and dehydrate. The outcome is flavour-tastic. My favourite variety is Snacking Stir-fry but I ate those bags all so quickly that I was left with only Crunchy Coleslaw (still really yummy FYI) left for this recipe.
Grab a burger, open up a bag of Hippie Chips, hug somebody. (Just make sure they give you permission first).
PORTOBELLO BURGERS with COLLARD GREENS, GUACAMOLE and HIPPIE CHIPS
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon chili flakes (optional)
Toss the mushroom tops in the Bragg’s or tamari. Set in the dehydrator at 115 degrees (Fahrenheit) – or in your oven at its lowest temperature – for 30 minutes or until they soften and darken a little.
To make the guacamole: mash the avocado flesh with the lime juice, salt, pepper and chili (if using). Adjust according to taste. Some garlic might be nice.
Take a mushroom top and spread on some guacamole, then pile with greens and tomatoes. Drizzle in a little tahini if you like, then wrap up in a collard leaf! Serve with the Hippie Chips and enjoy.