Grilled Portobello Mushroom Burger: The Meatless Marvel That’ll Make You Forget Beef
Ever wondered how to make a veggie burger that doesn’t taste like cardboard? Look no further! This grilled portobello mushroom burger is about to rock your world.
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 4
Difficulty: Moderate
Dietary Tags: Vegetarian, Can be made vegan and gluten-free
Equipment Needed:
• Grill or grill pan
• Cutting board and knife
• Baking dish or large bowl
• Tongs or spatula
• Whisk (for sauce)
No grill? No problem! A stovetop grill pan works great too.
Ingredients:
• 4 large portobello mushrooms (4-5 inches / 10-13 cm diameter)
• 4 hamburger buns (whole wheat or gluten-free)
• 4 slices cheese of choice (2 oz / 56g each) (or vegan alternative)
• 1 red onion, sliced
• 2 plum tomatoes, sliced
• 4 lettuce leaves
For the marinade:
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) balsamic vinegar
• 1 tbsp (15 ml) soy sauce (or coconut aminos)
• 1 tsp (5 ml) Worcestershire sauce (or vegan alternative)
• 2 cloves garlic, minced
• 1 tsp (5g) dried herbs (rosemary or oregano)
• Salt and pepper to taste
Method:
1. Clean those ‘shrooms! Remove the stems and use a spoon to gently scrape out the gills.
2. Score the mushroom caps in a crisscross pattern. This helps the marinade work its magic.
3. Whisk together all marinade ingredients in a baking dish.
4. Place mushrooms cap-side down in the marinade. Let them soak for 20-30 minutes, flipping occasionally.
5. Preheat your grill to medium-high heat (around 400-450°F / 204-232°C).
6. Oil those grates! Nobody likes stuck mushrooms.
7. Grill the mushrooms cap-side down for 5-7 minutes. Look for nice grill marks.
8. Flip and grill for another 3-5 minutes until tender. They should yield easily to a fork.
9. Top with cheese and close the grill lid for 1-2 minutes until melty goodness ensues.
10. Toast those buns! About 30 seconds on the grill should do it.
11. Assembly time! Stack your burger with grilled mushroom, cheese, onion, tomato, and lettuce.
Crucial Tips:
• Don’t skip the marinating step – it’s flavor town!
• Resist the urge to constantly flip. Let those grill marks develop.
• If using vegan cheese, add it right at the end to prevent burning.
Storage:
Keep leftover mushrooms in an airtight container in the fridge for up to 2 days. Reheat on the grill or in a pan for best results.
Scaling:
This recipe’s a breeze to double or halve. Just adjust your marinade accordingly.
Common Mistakes:
• Overcooking = sad, rubbery mushrooms. Keep an eye on them!
• Not oiling the grill = stuck mushrooms. Don’t forget this step!
Variations:
• Go Greek: Top with feta, tzatziki, and cucumber slices.
• BBQ Lover: Brush with your favorite BBQ sauce before adding cheese.
• Breakfast Burger: Top with a fried egg and some avocado slices.
Let me tell you, I was a die-hard beef burger fan until I tried this bad boy. The meaty texture of the portobello combined with that umami-packed marinade? It’s a game-changer.
Remember, the key to a killer mushroom burger is all in the prep. Don’t rush the marinating process – it’s what transforms these fungi from bland to grand.
And here’s a pro tip from my many (many) attempts at perfecting this recipe: invest in a good pair of tongs. They’ll make flipping those delicate mushrooms a breeze and save you from any grill-related frustrations.
So fire up that grill, grab some portobellos, and get ready to impress even the most steadfast carnivores in your life. Who knows? You might just convert a few to the mushroom side.
