Portobello Mushroom Big Angus Burger® Recipe
Make Portobello Mushroom Big Angus Burger® Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burger Patties & Marinade
Burgers & Build
Optional Burger Sauce
Method
Burger Patties & Marinade
- 1
Prepare mushrooms
Wipe Portobello caps clean with a damp paper towel. Remove stems and, if desired, use a spoon to scrape the gills from the underside to reduce moisture and bitterness. Pat dry.
- 2
Make marinade
In a shallow dish or bowl, whisk together 4 tbs olive oil, 2 tbs balsamic vinegar, 1 tbs soy sauce, 1 tsp Worcestershire sauce, 2 tsp minced garlic, 1 tbs chopped thyme, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.
- 3
Marinate mushrooms
Place the mushroom caps in the dish, smooth side up, then turn to coat both sides thoroughly in the marinade. Reserve about 1 tbs of marinade for basting. Cover and refrigerate for at least 20 minutes and up to 2 hours. Bring to near room temperature 10 minutes before grilling.
Burgers & Build
- 4
- 5
- 6
Grill mushrooms
Place marinated Portobello caps gill-side down on the preheated grill. Cook for 4–5 minutes, then flip, brush with the reserved marinade, and grill another 3–4 minutes. Total cook time should yield tender, slightly charred mushrooms. During the last 1–2 minutes of cooking, place a slice of cheddar on each mushroom cap and close the grill lid or cover the skillet so the cheese melts.
- 7
- 8
Assemble burgers
Spread approximately 2 tbs burger sauce (or your chosen condiment) on the bottom halves of the toasted buns. Layer 1 leaf of lettuce, a slice of tomato, the melted-cheddar-topped Portobello cap (cheese side up), 2 pickle slices, and grilled red onion as desired. Spread additional sauce on the top bun and place over the stack. Serve immediately.
Optional Burger Sauce
- 9
Make sauce
In a small bowl, whisk together 4 tbs mayonnaise, 1 tbs ketchup, 1 tsp Dijon mustard, 1 tsp sweet pickle relish, 1 tsp hot sauce (optional) and 1 tsp paprika until smooth. Taste and adjust seasoning, adding a pinch of salt if needed. Use about 2 tbs per burger; refrigerate any leftover sauce up to 5 days.