Even red meat lovers will request this Loaded Zesty Portobello Burger. A little heat, a lot of textures, and a ton of flavor will keep you wanting more.
This is an unsponsored, unpaid post. I did receive complimentary product from Chosen Foods, but the recipe and opinions are mine alone.
Growing up, I never really ate mushrooms. I honestly don’t recall my parents making them; and if they did, it was part of a dish. When I first moved out on my own and began cooking I never bought them, but eventually I began to buy white button mushrooms to add to salads and other dishes. I tried portobello mushroom caps, but I wasn’t a fan of the heavy texture. When I finally tried baby portobellos a few years later I became a fan, and bought them all the time.
A couple of my favorite recipes with baby portobello mushrooms are:
I’ve always been a huge fan of burgers. I rarely make them at home, but at restaurants I usually start in the burger section. I’m old-school, so my go-to is the regular beef patty. The Garage is one of my favorite restaurants in Stillwater, and they have bison as a meat option. I’m a big fan, as it’s leaner than beef, but still has great flavor. I never tried a portobello burger until our Vegas trip last summer. April had portobello burgers twice; I tried a bite both times, and both times they were fabulous.
Girl Carnivore, one of my fellow bloggers, hosts an Annual Burger Month. I missed the opportunity to participate this year, and I’m kicking myself. I also saw some mouthwatering creations. And it got me thinking…just because I missed burger month doesn’t mean that I can’t still create some delicious burgers! I decided to take on the challenge of a portobello burger, just because. I wanted to kick it up, so I created a Loaded Zesty Portobello Burger
This Loaded Zesty Portobello Burger is easily one of my favorites. I love the mix of flavors and textures. I always scoffed at people who said that portobellos “taste like meat”. But when you cook them right and add great burger toppings, you almost forget you’re eating mushrooms. Almost.
You can find portobello mushroom caps in every grocery store. Most stores sell them in packages of 2, but some stores have them in bulk containers so you can pick exactly what you need. Mushrooms don’t have much flavor on their own, so the key to a good portobello is the marinade. I use a mixture of balsamic vinegar, Worchestershire sauce, avocado oil and minced garlic, and let the caps marinate for about 15 minutes per side.
A friend introduced me to Lucero Balsamic Vinegar a couple years ago, and I use it regularly because it’s divine. I also cut the richness of the Lucero with regular store-bought balsamic. Recently I discovered Chosen Foods Avocado Oil, and I love the silky, buttery taste it adds to food. No matter what a recipe calls for, I add more garlic. So for this marinade I use 3-4 large cloves.
What goes on the grill for a Loaded Zesty Portobello Burger
I grill the portobello caps for this Loaded Zesty Portobello Burger. But there’s no need to stop there, so I also grill the red onions and jalapenos. I used a grill pan, but of course a regular grill works just as well. Raw red onions are milder than yellow, but I still love the flavor of grilled onions. I grill the jalapeno whole, and then seed it and cut it into slices before adding it to the burger. And since I had space on the grill, I added the buns so both sides would get that beautiful golden brown color.
I usually use lettuce on burgers, but for this Loaded Zesty Portobello Burger I substituted baby spinach. On my first attempt I used sliced avocado, but it kept sliding off the burger. I created an avocado mash instead, and that held together much better. A little bit of Avocado Oil Mayo on each side of the bun is the perfect final touch, as it adds a light creaminess and silky flavor.
The first time I made Loaded Zesty Portobello Burger I kept the portobello cap whole. The second time the cap was too big, and completely took over the bun. Instead, I cut the portobello cap into about 3/4″ slices. They fit much better on the burger, and that made it a little easier to eat as well
This Loaded Zesty Portobello Burger packs a serious flavor punch. The grilled jalapenos still have a little kick, but it’s primarily just a wonderful depth of flavor. Next time I’ll probably slice the portobello first, so the inside absorbs more of the marinade. How you prepare the avocado is personal choice, but I love the creamy and chunky combination in the avocado mash.
Loaded Zesty Portobello Burger is a meal in itself, but I always need a side to go with my burger so I made Matchstick Carrot Fries. French fries or chips would be a great option as well.
I can’t wait to make this Loaded Zesty Portobello burger for my friends, and to also try it with other toppings.
Loaded Zesty Portobello Burger
- 2 hamburger buns
- 2 portobello mushroom caps
- 2 large jalapeno peppers, whole
- 1 avocado
- red onion, sliced into 1/2" slices
- tomato slices
- 1/2 cup baby spinach, rinsed and dried
- 1/4 cup high quality balsamic vinegar
- 2 Tablespoons avocado oil or olive oil
- 2 Tablespoons worchestershire sauce
- 4 cloves raw garlic, minced
- 2 Tablespoons avocado oil mayo (or regular mayo)
Wipe mushroom caps clean and remove stem.
Combine balsamic vinegar, oil, worchestershire sauce and garlic. Cut mushroom caps into 3/4" slices, and add to marinade. Let sit in marinade for 15-20 minutes
Heat grill or grill pan to medium-high heat. Spray with nonstick spray to prevent it from sticking Add jalapenos, onions, and burger buns flat side down. Turn jalapenos ever 3-4 minutes, so all sides get charred. Turn onions after 6-7 minutes. Check buns, and remove when toasted to your desired level
When jalapenos are done, remove from heat and allow to cool for a couple of minutes. Cut off end, and seed jalapenos. For more heat, you can leave seeds in. Cut into long strips so they fit on the burger
Peel and seed avocado. Cut into large dice, and mash. It's up to you how mashed you want. I do not add any seasonings
Lay buns toasted side up on platter, and add mayo. Add baby spinach, tomato, portobellos, avocado mash, and jalapeno slices. Finish burgers with top buns
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