Portobello Mushroom Burgers

July 13, 2014

portobello burgers

I like burgers—so freaking much. They are almost always the perfect go-to for a good dinner. But sometimes, I can get a little tired of the frozen turkey burgers stocked in our freezer.

When the disenchantments hit, I like to substitute a new “burger.” From bean burgers, to salmon burgers to tofu burgers, they’ve all graced our plates in the May Squared house. One on my favorites, and possibly the easiest, are Portobello Mushroom Burgers.

In this case, the Portobello Mushroom Burgers benefit greatly from a balsamic and garlic marinade before grilling. Once grilled, the burgers are topped with caramelized onions and tangy goat cheese. You can also drizzle a little extra balsamic over the burger.   

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Portobello Mushroom Burgers
The Portobello Mushroom Burgers benefit greatly from a balsamic and garlic marinade before grilling. Once grilled the burgers are topped with caramelized onions and tangy goat cheese. You can also drizzle a little extra balsamic over the burger.
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Mushroom Marinade
  1. 4 portobello mushroom caps, stems removed
  2. 3 garlic cloves, minced
  3. 1/4 cup balsamic vinegar
  4. 2 tablespoon neutral oil (I used sunflower seed oil)
For the Burgers
  1. Buns (I like the sandwich thins)
  2. Caramelized onions
  3. Goat cheese
  4. Lettuce
  5. Balsamic vinegar
Instructions
  1. Combine the mushrooms, garlic, vinegar and oil in a large ziplock bag. Gently move the mushrooms around in the bag to ensure the caps are coated in the marinade. Let sit for about an hour, periodically turning the bag over.
  2. Grill the mushrooms for about 5 minutes on each side. I used an electric grill.
  3. Assemble your burger with lettuce, a grilled mushroom, caramelized onions, a drizzle of balsamic and goat cheese.
Notes
  1. If you are really hungry, try adding two mushrooms to your burger.
Maysquared.com http://www.maysquared.com/blog/

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