March 13: Lunchbreak - Portobello and Sausage Burger
Native Foods


1023 West Belmont Avenue

218 South Clark

1484 North Milwaukee Avenue

Portobello & Sausage Burger
Serves 1

1 native hamburger bun bread
1 ounce veganaise
1 patty Seitan Sauage
3 each portabello mushrooms
1 ounces caramelized onions
1 oz Pommodoro (Italian Salsa)
1 tsp pesto sauce
3 cloves garlic, roasted
garlic oil
1 cup romaine, shredded
1 leaf basil fresh herb
1 Tbs parsley, chopped
7 pieces edamame

Brush the insides of the bun with garlic oil and place face down on the flat top to heat until golden. On the flattop, separately heat the sausage seitan, mushrooms and caramelized onions until hot.
Build the sandwich using the following method:
Hamburger Bun - Opened
Vegenaise - 1 Tablespoon on each side of bun
Sausage Seitan - On bottom bun, placed at 6 o'clock
Portobello Mushrooms - Placed side-by-side, on sausage seitan
Caramelized Onions - Placed on mushrooms, piled high
Pommodoro - Spoodled on the onions
Pesto - Drizzled on the pommodoro
Roasted Garlic - Placed on the pommodoro
Shredded Romaine - On the top bun, placed at 9 o'clock

Place the garnishes in the following positions:
Basil Leaf - Placed on top of the roasted garlic
Parsley - Sprinkled over bottom half of sandwich
Edamame - 3 o'clock