Blackened Portabella Burger with Sweet Potato Fries

Here's a delicious vegetarian alternative to a burger, a portabella burger with an extra kick from the blackening seasoning and the coolness from the yogurt sauce.  Yummy! 

Blackening seasoning:

2 T garlic powder

1.5 T ground black pepper

1.5 T ground white pepper

2 T cayenne

1 T dried oregano

1 T dried thyme

1 T sesame seeds

2 T salt

Mix all spices well and store in a cool dark place.

Yields 12 Tablespoons of spice blend.

Portabella mushrooms for 6 burgers:

8 T fresh orange juice

4 T balsamic vinegar

2 T dijon mustard

8 T olive oil

6 T blackening seasoning

6 each large portabella mushrooms, de-stemmed and cleaned

6 each buns of choice

Whisk together the first 5 ingredients and pour over the mushrooms in a shallow pan and allow to sit for 15 minutes, turning it a few times to allow the mushroom to absorb as much of the liquid as possible.

While the mushroom is marinating, prepare the Cucumber Cilantro Yogurt Sauce:

1 cup english cucumbers, shredded and squeezed of excess water

1/4 cup red onions, thinly sliced

8 ounces plain yogurt

2 teaspoon fresh lime juice

2 T chopped cilantro

pinch salt

pinch ground black pepper

1 t brown sugar

Mix all ingredients together.

Grill the mushrooms (about 6 minutes) or roast in the oven (about 15 minutes in a 350F degree oven) and assemble your burger with toasted buns, a dollop of yogurt sauce and slices of tomato and lettuce leaves.