Loaded Zesty Portobello Burger has so much flavor in every bite, starting with the easy mushroom marinade. Grill the bun and toppings for the perfect burger. A little heat, a lot of textures, and a ton of flavor in this burger even meat lovers will crave
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’S 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.
SHOP THIS RECIPE
- 2 hamburger buns
- 2 portobello mushroom caps
- 1/4 cup high quality balsamic vinegar
- 1 Tablespoon avocado oil
- 4 cloves raw garlic, roughly chopped
- 1 Tablespoon Worcestershire sauce
- 2 jalapenos, whole
- 1 medium avocado
- 4 slices tomato
- 1/2 cup red onions, sliced into 1/2" pieces
- 1/2 cup baby spinach, rinsed and dried
- 2 Tablespoons avocado oil mayo
- Wipe mushroom caps clean and remove stems. Cut into 3/4" slices
- Combine balsamic vinegar, avocado oil, Worcestershire sauce and garlic in a bowl. Add mushrooms to marinade, and let rest for 15 minutes.
- PREPARE TOPPINGS WHILE MUSHROOMS MARINATE.
- Heat grill or grill pan to medium-high heat, and spray with nonstick spray. Add jalapenos and onions. Both will take about 10 minutes to cook.
- Turn jalapenos every 2-3 minutes so all sides get charred. Turn onions after 5 minutes.
- Remove onions and set aside.
- Remove jalapenos and allow to cool for a couple of minutes. Cut off ends, slice lengthwise into strips, and scrape out seeds.
- Place sliced mushrooms on grill and cook for 2-3 minutes per side. Remove mushrooms and set aside.
- Turn grill heat to medium-low, and place burger buns face side down on grill. Toast for about 2 minutes, and remove from heat.
- Peel and seed avocado. Cut into large dice, and mash with a fork.
- 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
Slice the mushroom caps or leave them whole? It really depends on the size. If the caps are huge I’ll slice them before I marinate; otherwise, I’ll leave them whole.
Mushrooms have no flavor on their own, so a bold marinade is key.
- I’m not sure exactly what’s in Worchestershire sauce, but it’s one of those ingredients that you miss when you don’t add it
- Use a good quality Balsamic Vinegar. Grocery stores have upped their game recently, with a wide variety of good options
- You can’t have a good marinade without minced garlic
- You always need a little bit of oil, and I love the silky taste of Avocado Oil
FREQUENTLY ASKED QUESTIONS
What kind of bun should I use? I like to use a traditional Sesame Burger Bun, but use your favorite. You could even make it into a wrap with a tortilla.
Can I leave the mushroom caps whole? It really depends on the size. If the caps are huge and bigger than the burger bun I’ll slice them before I marinate; otherwise, I’ll leave them whole.
Should I slice the portobellos before or after marinating? That’s up to you. The mushrooms will absorb the marinade all the way through if you slice first, but I prefer to marinate the caps whole.
Can I roast the mushrooms instead of grilling? Absolutely but then I recommend not slicing the mushrooms until after they cook. Otherwise the pieces will shrink.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 735 Total Fat: 57g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 46g Cholesterol: 3mg Sodium: 384mg Carbohydrates: 51g Fiber: 12g Sugar: 14g Protein: 10g