Mushroom Burgers
Juicy, hearty Portobello mushroom caps take center stage in this vegetarian burger recipe. Marinated in a savory balsamic-soy blend and seared until tender, these burgers are full of rich umami flavor and perfect for customizing with your favorite toppings.
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.
Notes
Scrape out the gills of the Portobellos to reduce moisture and prevent sogginess. Don’t marinate longer than 30 minutes or they may soften too much. For a vegan option, use dairy-free buns and toppings. These are best fresh, but can be stored up to 3 days in the fridge.
Nutrition
Calories: 310kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 480mgPotassium: 620mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 5mgCalcium: 40mgIron: 2.5mg
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