Portobello Mushroom Burger Recipe – Juicy, Savory & Vegetarian-Friendly

burger buns

🥗Healthier: whole grain buns

💰Cheaper: ciabatta rolls

Whole grain buns add fiber while ciabatta rolls are often less expensive.

cheese

🥗Healthier: vegan cheese

💰Cheaper: no cheese

Vegan cheese reduces calories and is dairy-free.

Preheat the Napoleon p500 grill with all burners on high heat and the side burner on medium-low.

Trim the stems of the portobello mushrooms, leaving the caps intact.

Marinate the inside of the mushroom caps with balsamic vinegar and let them sit for about 15 minutes.

Slice red onion into quarter-inch thick slices; omit if not preferred.

Slice heirloom tomatoes into quarter-inch thick slices.

Prepare basil mayonnaise by mixing about 1/4 cup of basil with 1 cup of prepared mayonnaise.

Grate enough Parmesan cheese to cover the circumference of the burger buns.

Griddle the grated Parmesan cheese and place the burger buns on top to toast them, allowing the cheese to adhere to the buns.

Season the marinated portobello mushrooms with Cattlemen's grill Italiano seasoning and let it sit for a couple of minutes.

Grill the portobello mushrooms until heated through, about 3-4 minutes per side, checking for moisture loss and tenderness.

Assemble the burger starting with a dollop of basil mayonnaise on the bottom bun, followed by heirloom tomato slices, red onion, grilled portobello mushrooms, and arugula on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens