Burger grilled vegetables with poblano pesto

The chef Oropeza provides a practical option and full of flavor for Lent or simply to give a new twist to hamburgers. Recipe courtesy of Chef Oropeza.

Ingredients

For the pesto:

• 1 poblano chile poached, deveined, and seeds
• 2 cloves of garlic
• 2 tablespoons walnuts, chopped
• 3 tablespoons grated Parmesan cheese
• A pinch of salt and pepper
• ¼ cup olive oil

For the burgers:

• 4 portobello mushrooms boys
• 1 zucchini, sliced
• 1 carrot, in sheets
• ½ red onion, sliced
• 4 buns comprehensive, halved
• Low-fat mayonnaise, to taste
• French 4 lettuce leaves, washed and disinfected

Preparation

• Preheat your grill. 

• Blend all ingredients for pesto until well blended and heavy texture. Empty it into a bowl. 

• Pass the vegetables cook the pesto and then grilled until the lines are impregnated. 

• Lightly toast the bread, with mayonnaise to taste spread, place a lettuce leaf on the base, add grilled vegetables and cover. 

• Serve immediately.

Servings: 4

Preparation time:  20 min

Ready in:  20 min

Country:  Mexico

Season / Occasion: Spring

Main ingredient:  Vegetables