Ingredients

• 1/3 cup canned, crushed fire-roasted tomatoes
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon Spanish smoked paprika (pimenton)
• 1/2 teaspoon chili powder
• 2 large portobello mushroom caps
• 1 teaspoon extra-virgin olive oil, plus more for drizzling
• 1 teaspoon balsamic vinegar
• 1 teaspoon low-sodium soy sauce
• Several pinches kosher salt
• 1/2 small red onion, cut into 1-inch wide slices
• 1 ripe avocado, cut in half and pitted (unpeeled)
• Two 1/2-inch rings of pineapple (cut from 1 small ripe pineapple)
• 2 best-quality burger buns

Directions

• 1 Prepare your grill for medium-high direct and indirect heat (375 to 400 degrees)
• 2 For the sauce: Combine the crushed tomatoes, maple syrup, balsamic vinegar, soy sauce, smoked paprika and chili powder in a small saucepan; cook over low heat so the mixture is just barely bubbling for 4 to 5 minutes, until slightly thickened
• 3 Let cool; this makes about ¼ cup
• 4 (If you would like to have extra, double or triple the quantities; the barbecue sauce lasts for about 1 week in the refrigerator
• 5 )
• 6 For the burgers: Cut away the tough stems from the portobello caps, as needed; brush any dirt from the gills
• 7 With the gill sides up, drizzle the “burgers” with the olive oil, balsamic vinegar and soy sauce and season lightly with kosher salt
• 8 Drizzle the sliced red onion with a tiny bit of olive oil, using your hands to coat it before seasoning it with salt
• 9 Season the cut sides of the avocado halves lightly with kosher salt and lightly drizzle with olive oil
• 10 Pile your portobellos, pineapple rings, onion and avocado onto a baking sheet and head out to the grill
• 11 Grill the vegetables with the lid closed so that they all finish at once (start with the mushrooms and add the other veggies closer to the end):
• 12 Place the mushrooms on the grill with the gill sides up
• 13 Grill until tender and juicy, about 12 minutes, tipping the mushrooms occasionally to drain excess juices
• 14 Flip and grill 2 minutes on the other side
• 15 Grill the red onion slices and pineapple for 6 to 8 minutes total, flipping once, until grill marks form
• 16 Grill the avocado halves, cut sides down, for 4 to 6 minutes total, until grill marks form
• 17 Over indirect heat, grill the buns flat sides down for about 2 minutes, until toasted
• 18 To serve, place the portobello caps on the bottom buns, then brush them with the barbecue sauce
• 19 Top with a pineapple ring and red onion slices
• 20 Scoop out the avocado and mash some on top of each burger stack, then season the avocado with salt
• 21 Top with the remaining bun halves and serve warm

Nutrition

Photos