Grilled Portobello Burgers with Creamy Dijon Sauce
Elevate your next burger night with these Grilled Portobello Burgers with Creamy Dijon Sauce—a satisfying, plant-based delight bursting with flavor! Juicy, marinated portobello mushroom caps take center stage, soaking up a bold blend of balsamic vinegar, soy sauce, and garlic before being perfectly grilled to achieve smoky char and tender texture. A tangy, rich Dijon mayonnaise sauce adds a gourmet twist, complementing a fresh stack of lettuce, tomato, and red onion nestled inside lightly toasted buns. This quick and easy recipe, ready in just 25 minutes, is ideal for vegetarians and carnivores alike, offering a delicious alternative to traditional burgers without sacrificing that crave-worthy umami punch. Perfect for backyard barbecues, weeknight dinners, or any time you want a hearty yet healthy meal!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1.5 tablespoons Dijon mustard
- 0.25 cup Mayonnaise
- 1 teaspoon Lemon juice
- 4 Hamburger buns
- 4 Lettuce leaves
- 4 Tomato slices
- 4 Red onion slices
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Clean the portobello mushroom caps by gently removing the stems and wiping the caps with a damp paper towel to remove any dirt. Set aside.
In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, minced garlic, soy sauce, salt, and black pepper to create the marinade.
Place the portobello mushroom caps in a shallow dish or zip-top bag. Pour the marinade over the mushrooms, ensuring each cap is evenly coated. Let them marinate at room temperature for about 15 minutes, turning occasionally.
While the mushrooms are marinating, prepare the creamy Dijon sauce. In a small bowl, whisk together mayonnaise, Dijon mustard, 1 tablespoon olive oil, and lemon juice until smooth. Set aside.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the mushrooms from the marinade and place them on the preheated grill. Cook for 4-5 minutes on each side, or until tender and slightly charred. Reserve any leftover marinade and brush it over the mushrooms during grilling for extra flavor.
While the mushrooms are grilling, lightly toast the hamburger buns on the grill for about 1-2 minutes, or until golden brown.
Assemble the burgers by spreading a generous layer of creamy Dijon sauce on the bottom half of each toasted bun. Place a grilled portobello mushroom cap on top, followed by a lettuce leaf, a slice of tomato, and a slice of red onion. Add the top bun to complete the burger.
Serve immediately and enjoy your flavorful Grilled Portobello Burgers with Creamy Dijon Sauce!
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 3782 mg | 164% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 20.9 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2653 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
