Vegan Marinated Portobello Mushroom Burger

Ingredients:

1 portobello mushroom (caps, not sliced)
1 big 'ol bun (i used a portugese roll)
spinach
1 small onion
1 tomato
toppings- ketchup, mustard, relish, nayonaise (vegan mayo)
cheese (optional, i used vegan cheese w/o casein)

for the marinade:

orange juice
raspberry (or other berry) sauce or jam
light soy sauce
teriyaki sauce
extra virgin olive oil
honey! (for the crazy vegans, this isn't a truly vegan ingredient. so don't use it if you don't want to.)

to start:
get your portobello cap and put it in a bowl.

Step 1:

I started with one of the heaviest ingredients, the raspberry sauce. I put about a teaspoon on the bottom of the cap:

Step 2:

And a teaspoon directly into the bowl, and spread it around the top of the cap:

Step 3:

Next, pour orange juice into the bowl. I put around 1/3 of a cup in:

Step 4:

Followed by 2 tablespoons of the light soy sauce and teriyaki sauce. Then, add about 1 teaspoon of the extra virgin olive oil:

Step 5:

Honey

Step 6:

Add honey.

Step 7:

Be sure to put a large daub on the bottom of the cap also:

Step 8:

Remove the cap and place it in a freezer-thick baggie. Take a fork and mix up the remaining marinade:

Step 9:

Add the marinade to the baggie, and slosh it around so it covers the bottom of the cap evenly.

Step 10:

Try to arrange it in the fridge so the marinade is absorbed by as much of the cap as possible.

Let the marinade sit for a few hours. Basically the longer it sits, the more flavour will infuse into the cap. Be sure to rotate the bag so the marinade is distributed evenly.

Step 11:

Hooray! Now that you feel your cap has marinated long enough, remove it from its bag and place it in a frying pan on medium heat. Add about 1-2 tablespoons of the marinade to the pan for something for the cap to heat up in.

Slice your onion and put a few of the slices into the frying pan along with the cap.

Step 12:

Start preparing your bun.

Step 13:

Cut a slice or two of tomato to put on the bun.

Step 14:

Put your fixins' on the bun. Ketchup, mustard, relish, tomato, nayonaise, and carefully take the fried onions out of the pan and put 'em on the bun:

Step 15:

Cut a thin slice of vegan cheese and place it on the cap in the pan. Once you feel the cheese is sufficiently heated up, take the cap and cheese and add them to the bun:

Step 16:

Add the slightest pinch of fresh ground pepper to the cap, only enough to taste, and top with spinach: