Mushroom Burger
Sink your teeth into this savory and satisfying Mushroom Burger, a vegetarian delight that proves you don’t need meat to make a meal unforgettable. Featuring tender, juicy portobello mushroom caps marinated in a flavorful blend of olive oil, soy sauce, balsamic vinegar, garlic, and aromatic thyme, this recipe brings a rich umami punch to the table. Grilled to perfection and topped with melty cheese, crisp lettuce, ripe tomato slices, tangy pickles, and zesty red onion, these burgers are sandwiched between golden-toasted buns slathered with creamy mayonnaise for a truly irresistible bite. Whether you’re looking for a plant-based alternative or just craving something hearty yet wholesome, this quick and easy recipe is ready in under 30 minutes and perfect for weeknight dinners or backyard barbecues. Pair it with a side of crispy fries or a fresh salad for a complete and satisfying meal! Keywords: mushroom burger recipe, vegetarian burger, grilled portobello burger.
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Recipe Information
Ingredients
- 4 pieces Portobello mushroom caps
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Balsamic vinegar
- 2 cloves Garlic
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Burger buns
- 4 pieces Lettuce leaves
- 1 large Tomato
- 1 small Red onion
- 4 pieces Cheese slices
- 4 tablespoons Mayonnaise
- 4 slices Pickles
Instructions
Clean the portobello mushroom caps with a damp paper towel and remove the stems. (Optional: scrape out the gills with a spoon if you prefer a milder flavor.)
In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, dried thyme, salt, and black pepper to make the marinade.
Place the mushroom caps in a shallow dish and pour the marinade over them, ensuring they are fully coated. Let them marinate for at least 10 minutes.
While the mushrooms are marinating, slice the tomato into rounds, the onion into rings, and prepare the lettuce leaves and pickles.
Preheat a grill or grill pan over medium heat.
Place the marinated mushroom caps on the grill, gill side down. Cook for 4-5 minutes on each side, or until tender and slightly charred. If using cheese, place a slice on each mushroom during the last minute of cooking to melt.
Toast the burger buns on the grill or in a toaster until golden brown.
Assemble the burgers: spread 1 tablespoon of mayonnaise on the bottom half of each bun. Layer with a grilled mushroom cap, lettuce, tomato slices, onion rings, and a slice of pickle. Top with the upper half of the bun.
Serve immediately with your choice of sides, such as fries or a salad.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 6151 mg | 267% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 41.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1073 mg | 83% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2439 mg | 52% | |
*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.
