Quick and Easy Grilled Portobello Mushroom Burgers
A wholesome but surprisingly meaty mushroom burger that's ready in less than 30 minutes! Press down on the portobello mushrooms while grilling to extract water and make these vegan "burgers" meatier!
Servings: 2
Equipment
- Grill or grill pan
Ingredients
- 2 large portobello mushroom caps
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons Simply Nature Organic Extra Virgin Olive Oil
- 1 tablespoon soy sauce
- 1 tablespoon organic brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- A pinch or two of cayenne pepper
- Black pepper
- Simply Nature 100% Avocado Oil
- 2 L'oven Fresh Golden Sesame Hamburger Buns
Burger Toppings
- lettuce leaves sliced tomatoes, sliced red onion or pickled onions, sliced avocado, pickles
- sliced tomatoes and red onion
- Pickles, pickled onions, or pickled jalapeños
- Sliced avocado
Burger Condiments
- Simply Nature Organic Ketchup Dijon, yellow, or spicy brown
- Mustard of choice: Dijon, yellow, or spicy brown
Instructions
- Remove the mushroom stems and brush the caps with a damp towel to remove any dirt. Place the mushrooms in a shallow baking dish.
- In a small bowl, mix together the vinegar, oil, soy sauce, sugar, onion powder, garlic powder, and cayenne. Season with a bit of salt and lots of black pepper.
- Drizzle the marinade over the mushrooms and use your hands or a pastry brush to coat the mushrooms on both sides. Allow to marinate at room temperature for 10 to 20 minutes.
- Preheat the grill over medium-high with the lid on for at least 10 minutes to get the grates really hot. Scrub down with a heavy-duty grill brush to remove any gunk or drippings.
- Set a small bowl with a few tablespoons of oil near the grill and oil up a wad of paper towels in the oil. Use a set of tongs to rub the preheated grill grates with the oil-soaked towels. Let the oil smoke for 40 seconds or so, then rub with oil again. Repeat twice.
- Remove the portobello caps from the marinade, reserving excess marinade for the end. Add to the grill, cap side down, and weigh them down with a cast iron skillet (this helps expel excess moisture, making them meatier and denser). Grill for 4 minutes, then using oven mitts, remove the skillet. Flip the mushrooms and weigh down again, and grill for another 4 minutes, until deeply golden brown. Take the mushrooms off the grill and brush them with the reserved marinade.Tip: to get crosshatch grill marks, rotate the mushrooms by 45-90º after 2 minutes on each side.
- To assemble a burger, layer your desired condiments to a bottom bun, top with a grilled mushroom, layer with desired burger toppings, and finish with the top bun.
Nutrition
Calories: 287kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 723mg | Potassium: 411mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg