Summer Cooking: Grilled Portobello burgers, sweet potato fries and Indian kitcheree

I’m lucky to have a roommate who loves food and cooking as much as I do! Clare Mackie ’14 and I spend many summer nights in our backyard at the grill. Her grilled Portobello burgers and sweet potato fries with special sauce (and my signature super salads) are our favorite by far, so I wanted to share the deliciousness with you. We also love making my kitcheree recipe (pronounced exactly as it’s spelled: kitch-er-ee), the classic Indian dish of rice, lentils, incredible spices and chutney. Kitcheree happens to be incredible at cleansing the body as it’s very easy to digest — which makes it the perfect dish to cook after a summer weekend of Portobello burgers and fries (or to enjoy while you’re on a cleanse)!

Grilled Garlic Pesto Portobello Burger with Caramelized Onions

Grilled garlic pesto Portobello burger with caramelized onions…yum! These sweet potato fries are store-bought, but scroll down for a homemade sweet potato fries recipe!

Garlic sauce for burger

Grilled garlic pesto Portobello burger with caramelized onions

1. Gently stem and wash Portobello mushroom.
2. Mix garlic sauce in a bowl and brush on both sides of Portobello.
3. Grill Portobello on low to medium heat for five minutes on its topside, then flip and grill for another three minutes. Brush more garlic sauce on while grilling if desired. Grill bun (optional with cheese to melt).
4. While the Portobello is cooking, caramelize the onions. Coat the bottom of a pan with balsamic vinegar and olive oil, and heat on medium till simmering. Add the onion slices evenly across the pan and cook for 5-8 minutes, stirring occasionally.
5. Slice all produce for an awesome burger bar and dress up burger as desired. Don’t forget the pesto!

Sweet Potato Fries

Clare Mackie ’14 and I grilling veggie kabobs — we love summer grilling!

1. Preheat oven to 450 degrees F.
2. Mix all ingredients but potatoes in bowl.
3. Cut potatoes and add to bowl. Toss potatoes with other ingredients, the put potatoes onto baking pan with lined parchment paper.
4. Bake for about 20 minutes, until golden brown. Flip a few times.

Special sauce for Fries


Just mix ingredients together and enjoy!

2 tbsp. mayo
3 tbsp. Dijon mustard
Pinch of black pepper
Pinch of pink Himalayan sea salt
1/2 lemon, freshly squeezed juice

Delicious Super Simple Kitcheree with sweet mango chutney

Super Simple Kitcheree with Sweet Mango Chutney and Naan


1/2 cup Basmati rice
1/2 cup split moong dal (Mung beans; available at
India Mart
, a few minutes from Chapman on N. Tustin St.)
1 carrot, chopped
1 asparagus bundle, chopped (spears only, optional)
1 sweet potato, 1-inch cubes
3 tbsp. ghee (clarified butter; available at India Mart, or Sprouts)
3 tbsp. coriander seeds
3 tbsp. fennel seeds
3 tbsp. cumin seeds
3 tbsp. turmeric powder
A few fresh cilantro leaves
A spoonful or so of organic coconut flakes
Pack of naan (leavened, oven-baked flatbread; available at India Mart)
1 tbsp. coriander, fennel and/or cumin powder for extra flavor (optional)
Heaping spoonfuls of sweet mango chutney (available at India Mart; it’s so delicious, you’ll probably just keep adding more!)

Fennel seeds, coriander seeds and cumin seeds sautéd in ghee.

1. Cook Basmati rice and split moong dal together in large pot on low heat for about 15 mins.
2. Chop and boil veggies on medium heat for about 10 mins. (put sweet potatoes in pot first and boil about five minutes extra)
3. Melt ghee on low heat in saucepan, and stir in turmeric and seeds to make “sauce.”
4. Turn oven on broil. Sprinkle water on naan and bake directly on rack, or place on top of cookie sheet covered in foil. I love naan with ghee and a pinch of pink Himalayan sea salt.
5. Add sauce to rice and dal. Top cilantro leaves and coconut flakes…and chutney for sweet chutney bliss!

Email me or stop by for Clare’s amazing Chai tea recipe!