Best 2 Teriyaki Portobello Burgers With Napa Cabbage Slaw Recipes

Indulge in a delightful culinary journey with our enticing Teriyaki Portobello Burgers, complemented by a refreshing Napa Cabbage Slaw. These delectable burgers feature succulent portobello mushrooms, marinated in a savory teriyaki sauce and grilled to perfection. Nestled between toasted buns, they're topped with melted cheese, crisp lettuce, juicy tomato, and tangy red onion. Accompanied by a vibrant Napa Cabbage Slaw, featuring shredded cabbage, carrots, and a zesty dressing, this dish offers a harmonious blend of flavors and textures.

Additionally, we present a tantalizing array of mouthwatering recipes to satisfy every palate. Treat yourself to the classic all-American Cheeseburger, featuring seasoned ground beef patties, melted cheese, and your favorite toppings. Experience the exotic flavors of the Falafel Burger, made with aromatic chickpeas and herbs, served with a tahini sauce. For a vegetarian delight, try the Black Bean Burger, packed with protein and complemented by a flavorful salsa. And for those seeking a unique twist, the Turkey Burger, seasoned with a blend of spices and grilled to perfection, is a must-try. Each recipe is meticulously crafted to deliver a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW

Asian Style Veggie Burger with Portobello Bacon and Napa Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 28

Ingredients

1/2 cup hoisin sauce
2 tablespoons soy sauce
4 veggie burger patties
4 potato buns, toasted
Portobello Bacon, recipe follows
Napa Slaw, recipe follows
Hot Chinese Mustard Aioli, recipe follows
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 large portobello mushrooms, stems and gills removed, cut into 1/4-inch slices
2 teaspoons granulated garlic
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 medium head napa cabbage, shredded
2 carrots, julienned
1 red Fresno chile, seeded and ribs removed, julienned
2 tablespoons thinly sliced green onion
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1/4 cup dry English-style mustard, such as Coleman's
1/4 cup boiling water
1/2 cup mayo
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper

Steps:

Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.

TERIYAKI PORTOBELLO "BURGERS" WITH NAPA CABBAGE SLAW

Teriyaki Portobello

Categories Mushroom Broil Marinate Vegetarian Quick & Easy Low Cal Cabbage Gourmet

Yield Serves 4

Number Of Ingredients 18

Ingredients

For teriyaki marinade
1/3 cup soy sauce
2 tablespoons mirin* (sweet Japanese rice wine) or medium-dry Sherry
3 tablespoons rice vinegar
1 1/2 tablespoons minced peeled fresh gingerroot
2 tablespoons sugar
4 fresh Portobello mushrooms (about 1/4 pound each), stems trimmed flush with caps and reserved for another use
For slaw
2 tablespoons mayonnaise
2 teaspoons rice vinegar
1 teaspoons Asian sesame oil
1/2 teaspoon honey
2 cups finely shredded Napa cabbage
1/2 cup finely shredded carrot
2 scallions, chopped fine
vegetable oil for brushing mushroom caps
4 sesame-seed hamburger buns, split and toasted lightly
*available at most Asian markets, specialty foods shops, and some supermarkets

Steps:

Make teriyaki marinade:
In a small saucepan simmer marinade ingredients, stirring until sugar is dissolved. Continue simmering marinade until reduced to about 1/2 cup and cool to room temperature.
Put mushroom caps and marinade in a large sealable plastic bag, arranging caps in one layer, and seal bag, pressing out excess air. Marinate mushrooms at room temperature, turning bag over several times, 1 hour.
Make slaw:
In a bowl whisk together mayonnaise, vinegar, oil, and honey and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
Preheat broiler.
Drain mushrooms and arrange, stemmed sides up, on lightly oiled rack of a broiler pan. Broil mushrooms 2 inches from heat and turn over. Brush mushrooms lightly with oil and broil 3 minutes, or until tender. Transfer mushrooms with a slotted spatula to hamburger bun bottoms. Top mushrooms with slaw and bun tops.

Tips:

To ensure even cooking, slice the portobello mushrooms uniformly.
If your portobello mushrooms are too thick, use a spoon to gently scrape out some of the gills to create a more even surface for the marinade.
Allow the portobello mushrooms to marinate for at least 30 minutes, or up to overnight, for maximum flavor.
When grilling the portobello mushrooms, be sure to preheat the grill to medium-high heat and cook the mushrooms over direct heat for a few minutes per side, or until they are tender and slightly charred.
To assemble the burgers, place the grilled portobello mushrooms on toasted buns and top with your favorite toppings, such as cheese, lettuce, tomato, and onion.
For the napa cabbage slaw, use a mandoline or sharp knife to thinly slice the cabbage and carrots.
In a large bowl, combine the cabbage, carrots, mayonnaise, rice vinegar, sugar, and sesame seeds. Toss to coat.
Season the slaw with salt and pepper to taste.

Conclusion:

These teriyaki portobello burgers with napa cabbage slaw are a delicious and satisfying vegetarian meal. The portobello mushrooms are packed with flavor, thanks to the teriyaki marinade, and the napa cabbage slaw is a refreshing and crunchy complement. This recipe is perfect for a summer cookout or a quick and easy weeknight meal.