Portobello Burgers
These Grilled Portobello Mushroom Burgers are a delicious and satisfying vegetarian option for your next barbecue. The hearty portobello mushrooms are marinated in a flavorful mixture of olive oil, red wine vinegar, and fresh herbs before being grilled to perfection. Topped with a savory chickpea mixture and served on whole-grain buns with a creamy yogurt-cucumber sauce, these burgers are sure to be a hit with your family and friends. Enjoy a taste of summer with this tasty and wholesome recipe!
— Constant Cookbook
Ingredients
- 4 large portobello mushrooms, 5 to 6 oz. each, brushed clean and stemmed
- 1 Tbs. extra-virgin olive oil
- 4 whole-grain burger buns, split
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. minced garlic
- 1/4 tsp. kosher salt
- Freshly ground pepper, to taste
- 1 Tbs. water
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh rosemary
- 1 tsp. minced fresh dill or flat-leaf parsley
- 5 oz. torn mixed salad greens (about 4 cups loosely packed)
- 4 thick slices beefsteak or other large tomato
Instructions
- Prepare a medium-hot fire in a grill.
- In a sauté pan over medium heat, warm 1 Tbs. of the oil. Add the onion and bell pepper and sauté until tender, 5 minutes. Add 2 tsp. of the garlic and the cumin and sauté until aromatic, about 30 seconds. Transfer the mixture to a large bowl and add the chickpeas, bread crumbs, parsley, lemon juice and zest, and hot sauce.
- Mash with a potato masher until most of the chickpeas have been smashed. Season with salt and pepper and set aside.
- Using a spoon, scrape out the black “gills” from the undersides of the mushrooms. In a small bowl, combine the remaining 2 Tbs. oil with the vinegar. Brush both sides of the mushrooms with the oil-vinegar mixture and season with salt and pepper. Place the mushrooms, stem side down, over the hottest part of the file, cover the grill, and cook for 6 minutes. Remove the mushrooms from the grill. Divide the chickpea mixture among the mushroom caps, packing it down lightly. Return the mushrooms to the grill, filling side up. Cover and cook for 6 minutes more. For the last 3 minutes of grilling, place the rolls cut side down on the grill to warm.
- In a bowl, combine the yogurt, cucumber and the remaining 2 tsp. garlic and spread on the bottoms of the rolls. Divide the romaine among the roll bottoms and top with the mushrooms. Top with the roll tops. Serves 4.
- Adapted from Williams-Sonoma <i>Weeknight Vegetarian</i>, by Kristine Kidd (Weldon Owen 2014)
Yield
Serves 4.
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