Grilled Portobello Mushroom Burgers
Submitted by happyzhangbo
Grilled portobello mushroom burgers marinate big meaty caps in balsamic, garlic, and a touch of cayenne, then grill until juicy and tender. A satisfying vegan burger piled with tomato, onion, and lettuce.
YIELD
4 servingsPREP
6 minCOOK
5 minREADY
1⅕A good portobello cap eats like a steak, dense, juicy, and deeply savory, which is exactly why it makes such a satisfying burger. The secret to a great one is treating that big mushroom like the sponge it is. Marinate the caps gill-side up so all those dark ridges soak up the balsamic marinade and hold onto it.
Speaking of which, that marinade is a quick whisk of balsamic vinegar, a little sugar to balance the tang, garlic, olive oil, and an optional pinch of cayenne for warmth. An hour in the fridge is plenty for the flavor to sink in.
On the grill, keep basting. Mushrooms shed water as they cook, so brushing on the leftover marinade is what keeps them from drying out and turning leathery. Pile each cap onto a toasted whole wheat bun with tomato, red onion, and lettuce, and you’ve got a vegan burger that won’t leave anyone missing the beef.
Chef Tips
- Clean the mushrooms with a damp cloth instead of rinsing; they soak up water and turn soggy on the grill.
- Marinate gill-side up so each cap acts like a bowl and absorbs the most flavor.
- Baste often while grilling and pull the caps once they’re tender and juicy, about 5 minutes a side.
Variations
- Melt a slice of provolone or smoked gouda over the cap in the last minute (skip it to keep things vegan).
- Add a smear of pesto, hummus, or garlic aioli to the bun.
- Top with grilled onions or roasted red peppers for extra smoky-sweet depth.
Ingredients
Directions
Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil.
Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side.
Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.
Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice, and ½ lettuce leaf. Serve immediately.
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