Grilled Portobello Mushroom Burger
This Grilled Portobello Mushroom Burger is a flavorful, hearty alternative to traditional beef burgers, inspired by the simplicity of American BBQ culture and the rising popularity of plant-forward cuisine. The meaty texture of the portobello cap absorbs marinades beautifully, creating a savory, juicy bite that's both satisfying and wholesome. Paired with a smoky aioli and crisp seasonal toppings, this burger delivers bold flavors with a gourmet twist.
Ingredients
For the Burger:
- 4 large portobello mushroom caps stems removed, cleaned with a damp cloth
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons balsamic vinegar aged preferred
- 1 teaspoon smoked paprika
- 4 pieces brioche or whole wheat burger buns split and lightly toasted
- 1 cup arugula or baby spinach washed and dried
- 1 large heirloom tomato sliced
- ½ medium red onion thinly sliced
For the Smoky Garlic Aioli:
- ½ cup good quality mayonnaise
- 1 clove garlic minced
- ½ teaspoon smoked paprika
- 1 teaspoon lemon juice freshly squeezed
Instructions
- In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, and smoked paprika. Brush both sides of the cleaned portobello caps with the marinade and let sit at room temperature for 10–15 minutes.
- Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly brush grill with remaining tablespoon of olive oil to prevent sticking.
- Place marinated mushrooms gill-side down on the grill. Cook for 6–7 minutes per side until charred and tender. The mushrooms should release moisture and develop visible grill marks.
- Meanwhile, in a small bowl, mix mayonnaise, minced garlic, smoked paprika, and lemon juice until smooth. Taste and adjust seasoning as needed.
- Lightly toast the burger buns directly on the grill for 1–2 minutes until golden.
- To assemble, spread smoky garlic aioli on the bottom half of each bun. Layer with arugula, grilled portobello cap, tomato slice, and red onion. Crown with the top bun and serve immediately.
Notes
- For extra umami, add a touch of soy sauce or tamari to your mushroom marinade.
- Vegans can swap mayo for plant-based mayonnaise.
- Optional Topping: A slice of vegan smoked gouda or dairy cheese for creaminess.
- Add avocado slices for richness or pickled onions for tang.
Nutrition
Calories: 331kcalCarbohydrates: 9gProtein: 3gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 13mgSodium: 197mgPotassium: 488mgFiber: 2gSugar: 5gVitamin A: 894IUVitamin C: 9mgCalcium: 26mgIron: 1mg
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