Best 2 Grilled Portobello Burger Recipes

**Grilled Portobello Burger: A Savory Symphony of Flavors**

Indulge in a culinary masterpiece with our grilled portobello burger recipe, a symphony of flavors that will tantalize your taste buds. This tantalizing burger features a juicy portobello mushroom as its centerpiece, expertly grilled to perfection and brimming with umami richness. Nestled between two toasted buns, the portobello is adorned with a medley of delectable toppings, including melted cheese, crisp lettuce, juicy tomatoes, and caramelized onions.

Complementing the portobello's earthy notes is a special sauce, a harmonious blend of tangy mustard, creamy mayonnaise, and a hint of sweetness. Each bite of this burger is an explosion of textures and flavors, from the tender portobello to the crunchy vegetables and the gooey cheese.

But the culinary journey doesn't end there. This article presents a treasure trove of burger recipes, each with its unique flair. From the classic beef burger, elevated with a horseradish mayonnaise and arugula, to the adventurous lamb burger, infused with fragrant spices and topped with tzatziki sauce, there's a burger here to satisfy every craving.

For those seeking a plant-based delight, the black bean burger offers a hearty and flavorful alternative, packed with protein and topped with a zesty avocado crema. And for a taste of the sea, the salmon burger, complemented by a refreshing lemon-dill sauce, is a seafood lover's dream.

Whether you're a seasoned grill master or a novice cook, this article equips you with all the knowledge and recipes you need to create a burger feast that will impress your friends and family. So fire up your grill and embark on a culinary adventure, exploring the diverse world of burger possibilities.

Here are our top 2 tried and tested recipes!

GRILLED PORTOBELLO BURGER

Grilled Portobello Burger image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 16m

Yield 7 servings

Number Of Ingredients 14

Ingredients

7 plum tomatoes, seeded and diced
1/2 cup diced red onion
2 red peppers, grilled, seeds removed
1 cup crumbled feta cheese
1 tablespoon red wine vinegar
1 tablespoon cracked black pepper, or to taste
1 1/2 tablespoons freshly chopped oregano leaves
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon salt, or to taste
1 tablespoon pepper, or to taste
7 portobello mushroom caps, stems and gills removed
7 sourdough rolls, split in 1/2
2 cups spring mix greens

Steps:

Preheat the grill 350 degrees F.
In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.

THE ULTIMATE GRILLED PORTOBELLO BURGER

The Ultimate Grilled Portobello Burger image

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Yield 2 burgers

Number Of Ingredients 12

Ingredients

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

Steps:

Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.

Tips:

To ensure even cooking, slice the portobello mushrooms evenly and marinate them for at least 30 minutes before grilling.
Use a large enough skillet to prevent overcrowding, which can lead to uneven cooking and soggy mushrooms.
Cook the portobello mushrooms over medium heat to prevent burning and allow them to develop a rich, caramelized flavor.
To prevent the mushrooms from sticking to the skillet, use a non-stick skillet or grease it lightly with cooking oil.
Top the grilled portobello mushrooms with your favorite burger toppings, such as cheese, lettuce, tomato, onion, and avocado.

Conclusion:

Grilled portobello burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor, nutrients, and antioxidants, and they can be enjoyed on a bun, in a wrap, or on a salad. With a few simple tips, you can easily grill portobello mushrooms to perfection and create a burger that is sure to impress your friends and family.