It's grilling season and these veggie burgers are not only easy-to-make, but they're delicious too. You can marinate them in 15 minutes, and it only takes 8 minutes to grill them. Super simple.
Portobellos are a great vegetable to grill and a great burger alternative - they're already the same size as a burger patty. They hold their shape well and become soft once you've cooked them. Of course, the tasty marinade is what makes them so delicious!
Portobello Mushroom Burgers
4 large portobello mushroom caps
2 Tbsp. olive oil
3 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
2 garlic cloves, minced
1/2 tsp. pepper
burger buns (for serving)
burger toppings (for serving)
- Clean the mushroom caps by wiping away any dirt and cutting off the stems with a paring knife. Remove the gills by scraping them off with a spoon. Place in a single layer in a casserole dish.
- Whisk together olive oil, soy sauce, balsamic vinegar, garlic, and black pepper in a small bowl. Brush the mixture all over the tops and undersides of the mushroom caps and let them marinate for 15 minutes.
- Preheat a grill over medium heat. Place the mushrooms cap-side down and brush the gill side with some of the reserved marinade. Cover and cook for 4 minutes until golden brown grill marks appear.
- Flip the mushroom caps and brush the tops with more marinade. Cover and cook another 4 minutes until the mushrooms have softened and shrunken slightly.
- Build your burger using your favorite toppings and serve immediately.
Notes:
Instead of grilling, you can also roast these in the oven at 400 degrees for 12 minutes.
This recipe is also suitable for your vegan friends, since they can choose which toppings to add to their portobello mushroom burger.
We eat them as veggie burgers, but you could also serve them as a vegetarian main dish plated alongside other vegetarian side dishes (to be eaten with a knife and fork in place of a meat, for instance).
