When you hear “burger,” you probably think of a juicy beef patty. But a truly great burger doesn’t need to have meat. This recipe for mushroom burgers uses large Portobello mushroom caps as a delicious and satisfying alternative. They’re not trying to taste like meat; they’re a celebration of the rich, earthy flavor that only mushrooms can deliver. With a simple, savory marinade and your favorite toppings, these burgers are so good you won’t even miss the meat.
These burgers are proof that vegetarian meals can be just as hearty and full of flavor as anything else. The Portobello mushrooms have a meaty, substantial texture, and when they’re cooked just right, they become tender and juicy with a beautiful sear. They’re a fantastic choice for a quick lunch, a family dinner, or your next barbecue, and they’re guaranteed to impress everyone at the table.
Why You’ll Love This Recipe
- Bold, Umami Flavor: The marinade and the natural richness of the Portobello mushrooms create a deep, savory flavor that is incredibly satisfying.
- Hearty & Filling: The large mushroom caps have a “meaty” texture that makes this burger feel substantial and won’t leave you feeling hungry.
- Easy and Fast: From start to finish, these burgers are ready in under 30 minutes, making them a perfect option for a busy weeknight.
- A Healthier Choice: Mushrooms are naturally low in calories and fat, and they’re packed with vitamins and minerals, so you can feel good about what you’re eating.
- Fun to Customize: Just like a classic burger, you can load these up with your favorite toppings to create a personalized meal.
Ingredients
For the Burgers
- 4 large Portobello mushroom caps, cleaned
- 4 hamburger buns, brioche or potato buns are great
- 2 tbsp (30 ml) olive oil
- Salt and pepper
For the Marinade
- 2 tbsp (30 ml) balsamic vinegar
- 1 tbsp (15 ml) low-sodium soy sauce or tamari
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried thyme or rosemary
- Pinch of red pepper flakes (optional)
Suggested Toppings
- Caramelized onions
- Sliced Swiss or provolone cheese
- Arugula or spinach
- Sliced tomatoes
- Roasted red peppers
- Creamy sauce (like a simple aioli or a ranch dressing)
Equipment
- Large bowl or resealable plastic bag
- Small bowl for mixing marinade
- Large skillet or grill pan
- Pastry brush
- Spatula
Step-by-Step Instructions
- Prep the Mushrooms: Use a damp paper towel to wipe the mushroom caps clean. Carefully snap off the stems and use a spoon to gently scrape out the dark gills on the underside of the mushroom. This helps reduce moisture and prevents the burger from getting soggy.
- Make the Marinade: In a small bowl, whisk together the balsamic vinegar, soy sauce, olive oil, minced garlic, dried thyme, and optional red pepper flakes.
- Marinate: Using a pastry brush, brush the marinade generously all over the tops and bottoms of the mushroom caps. Place them in a large bowl or a resealable plastic bag and let them marinate at room temperature for at least 15 minutes, or up to 30 minutes.
- Cook the Mushrooms: Heat the 2 tbsp of olive oil in a large skillet or grill pan over medium-high heat. Carefully place the marinated mushroom caps, gill-side up, in the hot pan. Cook for 5–7 minutes, until the bottom is well-browned and the mushroom has released some of its liquid. Flip the mushrooms and cook for another 5–7 minutes, or until the caps are tender and well-seared on both sides.
- Toast the Buns: While the mushrooms are cooking, lightly toast the hamburger buns on the grill or in a dry pan for a minute or two until golden and crispy. If you are adding cheese to the burgers, you can place a slice on top of the cooked mushrooms in the skillet for the last minute of cooking to let it melt.
- Assemble and Serve: Build your burgers! Place a cooked mushroom cap on the bottom bun. Layer on your favorite toppings like arugula, caramelized onions, and roasted red peppers. Add the top bun, and serve immediately.
Substitutions and Variations
- Mushrooms: While Portobellos are the best for a burger, you could use very large cremini mushrooms or a combination of mushrooms, but the texture will be different.
- Vegan Option: To make this recipe vegan, be sure to use a vegan-friendly bun (many brioche buns contain dairy) and omit the cheese. You can top it with a creamy avocado mash or a vegan aioli instead.
- Gluten-Free: Use your favorite gluten-free hamburger buns for a delicious gluten-free meal.
- Make It a Sandwich: If you don’t have buns, you can serve the cooked mushrooms on a slice of toasted sourdough bread with your favorite toppings for a quick open-faced sandwich.
Pro Tips and Common Mistakes to Avoid
- Scrape the Gills: The gills on the underside of the Portobello mushroom hold a lot of moisture. Scraping them out helps prevent the mushrooms from getting soggy in the pan and allows them to get a better sear.
- Don’t Over-Marinate: Letting the mushrooms sit in the marinade for too long can make them a little too soft. 15-30 minutes is the perfect amount of time to soak up the flavor without losing their firm texture.
- High Heat is Key: To get a beautiful brown crust on the mushrooms, make sure your pan is hot. This helps caramelize the sugars and creates a richer, more complex flavor.
- Pat Them Dry: Even after scraping the gills, it’s a good idea to pat the mushrooms dry before you marinate them. This helps them absorb the marinade better.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can prep the mushrooms by cleaning them and making the marinade up to a day in advance. Store them separately in the refrigerator. When you are ready to cook, brush on the marinade and proceed with the recipe.
- Storage: Leftover cooked mushroom caps can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: We don’t recommend freezing cooked mushrooms, as their texture can become very soft and watery when thawed.
- Reheating: To reheat, a pan is best. Place the mushroom cap in a dry pan over medium heat and cook for a few minutes per side until it’s warmed through. You can also use a toaster oven for a crispier result.
Serving Suggestions
Serve these delicious mushroom burgers with some sweet potato fries, a classic side salad, or a scoop of coleslaw. They’re also perfect on their own, especially if you load them up with lots of toppings.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: 1 burger (not including toppings)
- Calories: 310 kcal
- Protein: 10 g
- Fat: 12 g
- Carbohydrates: 40 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Can I use smaller mushrooms?
A: Yes, you can use smaller cremini or button mushrooms, but they won’t work as a “burger patty.” You can cook them with the marinade and serve them on a bun in a pile, like a sloppy joe.
Q: Are these burgers high in protein?
A: Mushrooms are a good source of protein for a vegetable, but they don’t have as much as a meat patty. Each large Portobello mushroom has about 4 grams of protein. You can add more protein with your toppings, like a slice of cheese or a side of beans.
Q: Can I cook these on an outdoor grill?
A: Yes! An outdoor grill is a fantastic way to cook these. They’ll get a beautiful char and a smoky flavor. Just be sure to oil the grill grates well and watch them carefully so they don’t stick.
Q: What’s the best way to get a good sear on them?
A: The keys to a good sear are a hot pan, a little oil, and not overcrowding the pan. Place them in a single layer and resist the urge to move them for the first 5 minutes to let that golden crust form.
Q: Why do my mushrooms seem to get so soft and release a lot of water?
A: This is normal, as mushrooms contain a lot of water. That’s why scraping out the gills is so important! It’s also why a hot pan is key. The high heat helps to cook off that moisture. If you notice a lot of water, turn the heat up a little to cook it off.
Mushroom Burgers
Equipment
- large bowl or resealable bag
- small bowl for marinade
- large skillet or grill pan
- Pastry brush
- Spatula
Ingredients
- 4 large Portobello mushroom caps, cleaned and stems removed
- 4 hamburger buns (brioche or potato buns)
- 2 tbsp (30 ml) olive oil
- salt and pepper, to taste
- 2 tbsp (30 ml) balsamic vinegar
- 1 tbsp (15 ml) soy sauce or tamari
- 1 tbsp (15 ml) olive oil (for marinade)
- 2 cloves garlic, minced
- 1/2 tsp dried thyme or rosemary
- pinch red pepper flakes (optional)
- Suggested toppings: caramelized onions, cheese, arugula, tomatoes, roasted peppers, creamy sauce
Instructions
- Clean mushroom caps with a damp towel. Remove stems and scrape out gills with a spoon.
- Whisk together balsamic vinegar, soy sauce, olive oil, garlic, thyme, and red pepper flakes in a bowl.
- Brush marinade on mushrooms. Place in bowl or bag and marinate 15–30 minutes.
- Heat olive oil in skillet over medium-high. Cook mushrooms gill-side up 5–7 minutes, then flip and cook another 5–7 minutes until tender and seared.
- Toast buns lightly. Add cheese to mushrooms in last minute if desired.
- Assemble burgers with mushrooms and desired toppings. Serve immediately.
