Grilled Portobello Mushroom Burger Recipe
Lizzy Briskin
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 40 minutes, including marinating
Portobello mushrooms are one of the best vegetable substitutes for meat. Like other mushrooms, they’re naturally full of umami flavor and have a thick, toothsome texture that’s always satisfying. It only makes sense to turn them into burgers to throw on the grill this summer.
INGREDIENTS
- 2 tablespoons balsamic vinegar
- 1 tablespoon low-sodium soy sauce (or tamari)
- 1 tablespoon chopped fresh rosemary or thyme
- ½ teaspoon smoked paprika
- 4 large portobello caps
- 4 gluten-free hamburger buns
- Optional: dairy-free cheese
- Toppings: pickled red onions, sliced avocado, tomato
Mushroom Burger Marinade
To infuse every bite of your mushroom burgers with juicy, smoky, and savory flavor, the first step in this recipe is to prepare a quick marinade for the portobello caps.
With just four simple ingredients, this marinade transforms the humble portobello mushroom into something totally new and deeply delicious.
Here’s what you need to make the burger marinade:
- Balsamic vinegar adds a subtly sweet, caramel-like flavor to the mix.
- Low-sodium soy sauce adds savoriness and saltiness without extra salt. To keep this recipe gluten-free, use tamari.
- Chopped rosemary or thyme is the perfect addition for a note of fresh, herby flavor.
- Smoked paprika brings the smoky flavors of grilling into your kitchen any time of year. You can also substitute smoked for sweet or Spanish paprika.
Topping Ideas for Portobello Burgers
You can pile these smoky mushroom burgers high with your favorite classic BBQ toppings, just like a regular hamburger.
We especially love to serve umami-rich portobello burgers with something tart, acidic and bright, like:
- Quick-pickled red onions
- Sliced heirloom tomatoes
- Crunchy vegetable slaw
- Sprouts
For sauces, the smoky flavors from the marinade are delicious with creamy guacamole or your favorite hot sauce.
