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Moroccan Spiced Portobello Burgers with Cucumber Raita

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

For more Northern Michigan recipes purchase our July issue on stands or from our virtual store.


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 Durkee ground cumin, or other brand
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


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.