Glazed Portobello Burger with Elote Slaw

Portobello burger with smashed avocado and elote, topped with black cherry Acapulco gold sauce.

Savory • Smoky • Creamy • Tangy

A skillet-seared portobello mushroom glazed with Black Cherry Acapulco Gold Sauce, layered with smashed avocado and vibrant elote-style corn topping on a toasted bun. Rich, smoky, sweet, and fresh with creamy avocado and bright lime contrast.

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes

INGREDIENTS

Portobello Mushrooms

  • 4 large portobello mushroom caps
  • Salt and pepper, to taste
  • ½ cup Black Cherry Acapulco Gold Sauce (BCAG)

Elote Topping

  • 1½ cups corn kernels (fresh, canned, or frozen)
  • 2 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp lime juice
  • ½ tsp chili powder
  • ¼ tsp smoked paprika
  • ¼ cup finely chopped onion
  • 1 small jalapeño, seeded and finely diced
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp crumbled cotija cheese or feta
  • Salt and pepper, to taste

Smashed Avocado

  • 2 ripe avocados
  • Salt, to taste
  • Lime juice, optional

Burger Buns

  • 4 full-size burger buns
  • Additional Black Cherry Acapulco Gold Sauce, for drizzling

PREPARATION

Prepare the Portobello Mushrooms

Clean mushroom caps gently using a damp cloth.

Remove stems and optionally scrape out the gills.

Season lightly with salt and pepper.

Brush both sides generously with Black Cherry Acapulco Gold Sauce.

Heat a large skillet over medium-high heat with a small amount of oil.

Cook mushrooms for approximately 4–5 minutes per side until tender and lightly seared.

Optional: brush with additional Black Cherry Acapulco Gold Sauce while cooking for deeper glaze and caramelization.

Make the Elote Topping

In a medium bowl, combine:

  • Corn kernels
  • Mayonnaise
  • Sour cream
  • Lime juice

Stir in:

  • Chili powder
  • Smoked paprika
  • Onion
  • Jalapeño
  • Cilantro
  • Cotija cheese

Season with salt and pepper to taste.

Mix thoroughly and adjust seasoning if desired.

Prepare the Smashed Avocado

Cut avocados in half and remove pits.

Scoop avocado flesh into a bowl.

Mash using a fork until slightly chunky.

Season with salt and optional lime juice.

Toast the Burger Buns

Slice burger buns in half.

Toast cut sides in the same skillet over medium heat until golden brown and lightly crisp.

ASSEMBLY

Spread a generous layer of smashed avocado onto the bottom half of each toasted bun.

Place a glazed portobello mushroom cap on top.

Drizzle lightly with additional Black Cherry Acapulco Gold Sauce.

Top generously with elote mixture.

Finish with the top bun.

SERVE

Serve immediately while warm.

Best enjoyed fresh while the mushrooms remain juicy and the buns stay lightly crisped.

 

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