The Locale’s Portobello burger with tamarind glaze

1 large leaf kale

1 large portobello mushroom cap

¼ cup plus 1 tablespoon tamarind glaze (see recipe)

1⁄2 cup shredded manchego cheese

1 tablespoon mayonnaise

1 tablespoon chopped cilantro

1 toasted brioche bun, for serving Salt and black pepper, to taste Canola oil, for frying

1

Fill a small saucepan with an inch of oil and heat to 350 degrees F. Fry kale leaf until crisp. Transfer to a paper towel to drain and season with salt, to taste, set aside.

2

Preheat grill to medium heat. Season portobello with salt and pepper, to taste. Grill portobello three minutes per side, using ¼ cup tamarind glaze, brush portobello every 30 seconds. During the last minute of cooking, top portobello with manchego cheese.

3

To assemble burger, spread mayonnaise on the bun, top with grilled portobello, kale, cilantro, and drizzle with remaining tamarind glaze.

Makes 1 serving

Nutrition information per serving: 680 calories, 52% calories from fat, 39g fat, 17g saturated fat, 66mg cholesterol, 56g carbohydrates, 27g total sugar,18g added sugar, 27g protein, 2530mg sodium, 3g fiber

Tamarind glaze

1 cup tamarind pulp

1 cup sugar

1 cup soy sauce

1 cup water

Using a medium sauce pan over medium high heat, combine tamarind, soy sauce, sugar and water. Bring to a boil, reduce heat and simmer until glaze thickens.

Makes about 2½ cups

Nutrition information per 1 Tablespoon: 40 calories, 0% calories from fat, 0g fat, 0g saturated fat, 0mg cholesterol, 9g carbohydrates, 6g total sugar, 5g added sugar, 2g protein, 535mg sodium, 0g fiber