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Moroccan Spiced Portobello Burgers with Cucumber Raita

Florine Mark shares this Northern Michigan cottage favorite: a summer (or winter!) treat that’s Weight Watchers approved. Enjoy this unique burger by the lake!

Ingredients

  • 3/4 cup plain fat-free yogurt (Greek variety recommended)
  • 1/4 cup cucumber, seedless (English), peeled, finely chopped
  • 1 teaspoon mint leaves, minced
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • Cooking spray
  • 4 large portobello mushroom caps
  • 2 tablespoons fresh lemon juice

Preparation

To make the raita, mix yogurt, cucumber, mint, 1/2 teaspoon of salt and black pepper in a small bowl; cover and refrigerate 1 hour or up to 2 days.

To make the burgers, mix the cinnamon, cumin, cardamom, remaining 1/2 teaspoon of salt, cloves and cayenne on a large plate. Spray the caps on both sides with nonstick spray; coat both sides by pressing into the spice mixture.

Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the barbecue grill or heat the pan over medium heat. Add the caps and cook until somewhat softened and browned, turning once, about 6 minutes. Sprinkle with lemon juice, transfer to a serving platter, and let stand at room temperature for 5 minutes before serving with raita. Yields 1 cap and about 1/4 cup of raita per serving.