Smoky Portobello Burgers with Lapsang Marinade
Tea isn't limited to drinking, it’s a bold, aromatic ingredient that can take your cooking to new places. OneGreenPlanet’s recipe for smoky portobello burgers steeped in Kangaroo Lapsang is a standout example. Rich, savory, and packed with umami, this dish brings the intense, smoky character of Lapsang into a plant-based favorite.
Recipe Highlights
15 ingredients | 55 minutes | 90 calories | 2 servings
For the Marinade
- 2½ tbsp Kangaroo Lapsang tea, steeped 8–10 min in ¼ cup boiling water
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp tamari
- 1 tbsp apple cider vinegar
- ½ tsp maple syrup
- ¼ cup water
- Salt and pepper to taste
For the Burger
- 2 portobello mushrooms
- 2 burger buns of choice (we like Dave’s Killer)
- Pickled beets
- Grated carrots
- Spinach
- Dijon mustard
How to Prepare
- Make the marinade by combining all ingredients in a jar. Taste and adjust seasoning.
- Marinate the mushrooms (stems removed) in a resealable bag with the mixture. Let sit 3–4 hours or overnight.
- Bake the mushrooms at 350°F for 26–30 minutes, wrapped in foil with marinade poured over the top.
- Assemble the burgers with your favorite toppings and sauces.
This recipe shows how tea can bring unexpected depth to your cooking, smoky, earthy, and completely delicious.
