eMeals Grilled Mushroom Burger, Warm Sweet Potato Salad


Whether you're a lifelong vegan or considering becoming a vegetarian for #MeatlessMonday, there's always room to improve your burger game. It's a classic food, and using mushrooms for the pattie gives it an earthy flavor that tastes almost just like beef.

Portobello mushroom caps, in particular, have a sink-your-teeth in texture. Mushrooms, in general, are a low-fat, low-calorie and low-carb addition to your daily meal plan. They offer a good amount of B vitamins and copper (both for energy support) iron, phosphorus (bones, brain, and digestion), and potassium (nerves and muscle). They also have a significant number of antioxidants that may help prevent some cancers.

To really make an event of your burger, check out this recipe from eMeals' Vegetarian Family Plan*: Grilled Mushroom Burgers With Chipotle Mayo. They've paired it with a Warm Sweet Potato Salad for a healthy alternative to french fries or chips.

*Vegan substitutes for the Chipotle Mayonnaise and Monterey Jack cheese are a quick and effective way to elevate your Ayurvedic experience.



Marinate Ahead and Grill.

Serves 4-6


  • ¼ cup balsamic vinegar

  • ¼ cup olive oil

  • ½ tsp salt

  • ½ tsp pepper

  • 6 portobello mushroom caps, stems removed

  • 1 onion, sliced into rings

  • 6 (1-oz) slices Monterey Jack cheese

  • ½ cup mayonnaise

  • 1 chipotle pepper in adobo sauce (from a 7-oz can), chopped (see note)

  • 6 whole-wheat hamburger buns, toasted


  1. Combine vinegar, oil, salt and pepper in a large zip-top freezer bag; add mushrooms and onion, and let stand 15 minutes.

  2. Preheat grill to medium-high heat. Place mushrooms and onion on a grill rack coated with cooking spray; grill 5 to 7 minutes on each side or until tender. Thinly slice mushrooms.

  3. Combine mayonnaise and chipotle pepper; spread over cut sides of buns.

  4. Place mushrooms on bun bottoms; top with cheese, onions and bun tops.


Substitute 1/2 to 1 tsp ground chipotle chile powder, if desired. Freeze and label remaining chipotle peppers in a zip-top plastic bag.



Warm Sweet Potato Salad.

Serves 4-6


  • 2 lb sweet potatoes, peeled and cut into 1-inch pieces

  • 1 tsp kosher salt

  • ¼ cup olive oil

  • 1½ tbsp white wine vinegar

  • 1 tbsp Dijon mustard

  • ¼ cup chopped fresh parsley

  • ½ tsp garlic salt

  • ½ tsp pepper


  1. Place sweet potatoes and kosher salt in a large saucepan; add water to cover. Bring to a boil.

  2. Cook 18 minutes or until tender. Drain and transfer to a large bowl. Combine oil, vinegar, mustard, parsley, garlic salt, and pepper; drizzle over potatoes. Toss to coat; serve warm.



Photos by emeals, Roman Kraft & Ela Haney


eMeals is online recipe and grocery shopping service that allows you gear up for the week at a discounted rate. According to their site, it saves families an average of $1,000 per year, and shaves massive time and stress off of getting your loved ones together for dinner.

Sisters Jane DeLaney and Jenny Cochran founded the company when they both became mothers. Meal plans include clean-eating, diabetic, vegan, gluten-free, and budget- and kid-friendly options. They've even teamed up with grocery delivery services like AmazonFresh to ensure you get everything you need into your shopping cart.