Description

Ever wonder how to make a vegetarian burger that’s so hearty it satisfies even meat lovers? What if you could whip up a Portobello Mushroom Burger that earns a 4.84 rating from 24 happy eaters, yet takes just 20 minutes? This recipe’s your ticket to a vegan-friendly, savory meal that’s perfect for summer barbecues, quick dinners, or impressing friends

Ingredients

Scale

Let’s dive into the ingredients that make this Portobello Mushroom Burger so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

For the Mushrooms

4 large portobello mushrooms: Meaty, juicy base for the burger. Sub: Cremini mushrooms (use 2 per burger) or eggplant slices.
Extra-virgin olive oil, for drizzling: Adds richness and helps grill. Sub: Avocado oil or grapeseed oil.
Balsamic vinegar, for drizzling: Sweet-tangy depth. Sub: Red wine vinegar or lemon juice.
Tamari, for drizzling: Umami-packed seasoning. Sub: Soy sauce or coconut aminos for gluten-free.
Sea salt and freshly ground black pepper: Enhances all flavors. Adjust to taste.

For Serving

4 hamburger buns, warmed or toasted: Soft, sturdy base. Sub: Brioche, whole wheat, or gluten-free buns.
Lettuce: Fresh, crisp layer. Sub: Arugula, spinach, or kale.
Sliced tomato: Juicy, sweet balance. Sub: Roasted red peppers.
Sliced red onion: Sharp, crunchy bite. Sub: Pickled red onions or caramelized onions.
Pickles: Tangy crunch. Sub: Pickled jalapeños or skip.
Ketchup, mayo, and/or mustard: Classic burger condiments. Sub: Vegan mayo, spicy mustard, or sriracha.
Pesto, guacamole, or chipotle sauce: Flavorful spread options. Quick chipotle sauce: Mix ¼ cup vegan mayo with 1 teaspoon adobo sauce from canned chipotles. Sub: Hummus or barbecue sauce.

With about 10 ingredients (plus optional toppings), this burger is simple yet bold. Large portobellos and quality condiments make it a vegetarian star.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Prep the Mushrooms (5 Minutes)

Remove the stems from 4 large portobello mushrooms and clean the caps with a damp cloth or paper towel to remove dirt. Tip: Don’t rinse under water—mushrooms absorb liquid and can get soggy.
Place the mushrooms in a rimmed plate or shallow dish, gill side up. Drizzle generously with extra-virgin olive oil, balsamic vinegar, and tamari. Sprinkle with sea salt and several grinds of black pepper.
Use your hands to rub the seasonings into both sides of the mushrooms, ensuring even coating. Tip: Let sit for 5-10 minutes for better flavor absorption if time allows.

Step 2: Grill the Mushrooms (12-14 Minutes)

Heat a grill or grill pan to medium heat (about 350-400°F). Lightly oil the grates if using an outdoor grill to prevent sticking.
Place the mushrooms gill side up on the grill. Cook for 5-7 minutes per side, or until tender and juicy with grill marks. Tip: Avoid moving them too much to get nice char lines.
Remove from the grill and let rest for 1-2 minutes to retain juices.

Step 3: Assemble and Serve (3 Minutes)

Warm or toast 4 hamburger buns on the grill or in a toaster for 1-2 minutes.
Place a mushroom cap on each bun bottom. Layer with lettuce, sliced tomato, sliced red onion, and pickles. Spread ketchup, mayo, mustard, pesto, guacamole, or chipotle sauce on the bun top (or mix and match).
Place the bun tops on and serve immediately.

(Word count: ~750. Time to serve!)