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Portobello Burgers

Active Time: 15 minutes
Total Time: 25 minutes
  • Vegan
  • Vegetarian
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Why we love it:

I love a burger made from just about any type of patty. Slicing portobello mushrooms into thin slices then cooking them gives a great texture to the final sandwich when you restack them into a patty shape. It's definitely worth a few extra knife cuts.

Ingredients

  • 114 pounds Portobello Mushroom (about 4-5 caps)
  • 1 Tablespoon Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 12 teaspoon Kosher Salt
  • 1 teaspoon Canola Oil
  • 12 teaspoon Unsalted Butter
  • Provolone Cheese (4 slices - or cheese of choice)
  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Sriracha
  • 1 Lemon (zest and juice)
  • 4 Burger Buns
  • 1 Avocado
  • 3 Carrots
  • 1 Cucumber

Cooking Instructions

  • 1. PORTOBELLO “PATTIES”

    Twist off the stems and reserve in the freezer for your next batch of stock. Holding your knife parallel to the cutting board and carefully place your palm on the top of one cap at a time. Slice the cap into thin layers, aim for 3-4 from each cap. Place in a bowl and repeat.

    In the bowl, add the spices, including salt. Add the oil and toss to coat well.

  • 2. COOK

    In a large non-stick or cast iron skillet, heat the butter until hot. Add mushroom caps in 1 layer, might need to do 2 batches so plan accordingly. Cook for about 2 - 4 minutes or until browned and tender, flip. Cook the other side until done throughout. Remove to a baking sheet and repeat until all slices are cooked.

    Organize the caps into burger shapes, overlapping then to fill the size of the bun, so not just stacked straight on top of each other. Lay cheese over top and either broil to melt, or place them back in the pan and cover it until the cheese is melted.

  • 3. SAUCE

    Meanwhile, stir together the mayo, sriracha, and zest and juice of the lemon.

  • 4. BUNS

    Toast buns if desired. Spread evenly with sauce and slices of avocado.

  • 5. CRUDITÉ

    Wash and slice carrots and cucumber into sticks. Plate.

  • 6. SERVING

    Slide the “burgers” on the buns and serve with crudité.

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Substitutions

  • GLUTEN FREE:
    use GF buns or lettuce wraps, or just eat with a fork and knife
  • VEGAN:
    omit cheese or use vegan cheese slices or spread
  • MUSHROOMS:
    love this recipe with eggplant, or zucchini. An assortment of veggies is nice too, you can add red onion and bell pepper and thinly sliced rounds of yam
  • MAYONNAISE:
    omit and serve with ketchup if you prefer!
  • SRIRACHA:
    omit if you don’t prefer spicy, or use favorite hot sauce

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Thinly slice a mushroom to make those new-to-mushrooms, a teeny burger
  • You could add avocado or more cheese to make it friendly and familiar

For Toddlers

  • Chop up the mushroom into a mashed texture, or slice into strips for holding with their fingers

For Choosy Eaters

  • Toast the roll and try a grilled cheese
  • Either offer mushroom on a toothpick or in strips for dipping and maybe they’ll try a bite in a favorite sauce, perhaps ketchup or honey mustard or ranch

Prep Ahead & Use It Up

  1. Prep the mushrooms, toss with marinade for up to 2 days
  2. Make the spicy mayo sauce
Rate this recipe:
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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