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Quick and Easy Grilled Portobello Mushroom Burgers

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2
Calories: 287kcal
Author: Nisha Vora

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.