Are you looking for the ultimate vegetarian burger? A burger that is so hearty, so “meaty,” and so packed with a deep, smoky, and savory flavor, you’ll completely forget it’s made from a vegetable? This incredible, from-scratch Grilled Portobello Mushroom Burger is that perfect meal. We’ll show you how to transform a humble mushroom into a juicy, satisfying, and legendary burger that will impress everyone at your next cookout.
This isn’t just a recipe; it’s your definitive guide to mastering the original and, in our opinion, the absolute best veggie burger. Forget the processed, frozen patties. This is a celebration of simple, wholesome ingredients. A large, tender portobello cap is soaked in a rich and savory umami marinade, grilled to smoky perfection, and then loaded onto a toasted bun with all your favorite fixings. It’s a healthy, satisfying, and stunningly delicious meal that is perfect for summer grilling and easy weeknight dinners.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Meaty” Veggie Burger
What makes this Portobello Mushroom Burger so spectacularly delicious is its incredible, deep flavor and its wonderfully satisfying, steak-like texture. The secret to the entire dish lies in a simple but powerful balsamic and tamari marinade, which infuses the earthy mushrooms with a fantastic, savory, and umami-rich flavor. The mushrooms are then grilled over a medium heat, which makes them incredibly tender and juicy on the inside while creating beautiful, smoky char marks on the outside. Served on a toasted bun with all the classic fixings, this is a complete, well-balanced, and stunningly delicious meal that will satisfy even the most devoted carnivores.
| Metric | Time / Level |
| Total Time | 40 minutes (includes marinating) |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 burgers |
The Essential Ingredients for This Flavor-Packed Burger
This iconic dish uses a handful of simple, high-quality ingredients to create its signature savory and smoky flavor.
- The “Burger” (Portobello Mushroom 101!):
- What they are: Large, mature cremini mushrooms, portobello mushrooms have a wonderfully dense, firm, and “meaty” texture that makes them the absolute best whole-vegetable burger substitute.
- How to Prep Them: The key to great portobellos is to clean them by gently wiping them with a damp paper towel—never soak them in water! You should also remove the tough, woody stem. Whether or not you scrape out the dark black gills on the underside is a matter of personal preference. Leaving them in will add a deeper, earthier flavor, while scraping them out will give you a cleaner look and a milder flavor.
- The Savory Umami Marinade: This simple, 4-ingredient marinade is the key to a deeply flavorful mushroom.
- Balsamic Vinegar & Tamari: The combination of tangy, slightly sweet balsamic vinegar and a rich, salty tamari (or soy sauce) creates a fantastic, savory, umami-rich base.
- Olive Oil & Garlic: A good quality extra-virgin olive oil adds richness, and a little garlic powder adds a final, savory note.
- The Bun & Toppings: A classic, sturdy hamburger bun is the perfect vessel. This burger is a fantastic canvas for all your favorite toppings, like crisp lettuce, juicy tomato, sharp red onion, and your favorite sauces.
Step-by-Step to the Best Portobello Mushroom Burgers
This delicious meal comes together in just a few simple stages.
Step 1: Prepare the Mushrooms and the Marinade
Step 1: First, prepare your 4 large portobello mushrooms by removing the stems and gently wiping the caps clean with a damp paper towel. If you desire, you can use a small spoon to gently scrape out the black gills from the underside of the caps.
Step 2: In a small bowl, whisk together your marinade: the 2 tablespoons of extra-virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of tamari, 1/2 teaspoon of garlic powder, and a few grinds of fresh black pepper.
Step 3: Place the mushroom caps in a shallow dish and pour the marinade over them. Use your hands to gently rub the marinade into the mushrooms, making sure to coat them on all sides.
Step 4: Let the mushrooms marinate for at least 15 minutes, or for up to an hour.
Part 2: Grill to Smoky Perfection
Step 1: Preheat your grill or a grill pan to a medium heat.
Step 2: Place the marinated mushrooms on the hot grill, with the gill side facing up. Cook for 5 to 7 minutes on the first side.
Pro Tip: Starting with the gill-side up allows the mushroom to cook in its own delicious juices, which helps to keep it wonderfully moist and tender.
Step 3: Flip the mushrooms and continue to cook for another 5 to 7 minutes on the other side, until the mushrooms are completely tender and have beautiful, deep, dark char marks.
Part 3: Assemble Your Burgers
Toast your 4 hamburger buns on the grill during the last minute of cooking.
To serve, assemble your burgers on the toasted hamburger buns with the hot, grilled portobello mushroom caps and all your favorite desired fixings, like lettuce, sliced tomato, sliced red onion, and your favorite sauces.
What to Serve With Your Portobello Burgers
These beautiful and hearty burgers are a fantastic centerpiece for a complete and healthy meal.
- Classic Fries: Serve them alongside some hot, crispy french fries or sweet potato fries.
- A Simple, Crunchy Side: A side of simple, crisp coleslaw or a classic potato salad is a perfect, classic cookout pairing.
- Grilled Vegetables: Since your grill is already hot, you can grill some zucchini planks or some corn on the cob right alongside your mushrooms.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by preparing the marinade up to 5 days in advance and storing it in a jar in the refrigerator. You can also marinate the mushrooms for up to 24 hours.
- Storage: Store any leftover cooked mushroom caps in an airtight container in the refrigerator for up to 4 days. They are delicious when sliced and served cold on top of a salad the next day!
The Best Grilled Portobello Mushroom Burger (Easy Recipe!)
A simple and delicious recipe for a vegan grilled portobello mushroom burger. In this healthy dish, large portobello mushroom caps are used as a satisfying, meaty ‘patty.’ The mushrooms are marinated in a simple mixture of olive oil, balsamic vinegar, and tamari, then grilled on a grill or grill pan until they are tender and juicy. The grilled mushroom caps are served on hamburger buns with a variety of classic burger toppings.
Ingredients
- 4 large portobello mushrooms, stems removed
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari, for drizzling
- Sea salt and freshly ground black pepper
- For Serving:
- 4 hamburger buns, warmed or toasted
- Lettuce
- Sliced tomato
- Sliced red onion
- Pickles
- Ketchup, mayonnaise, and/or mustard
- Pesto, Guacamole, or Chipotle Sauce
Instructions
- Clean the mushroom caps by wiping them with a damp cloth or paper towel.
- Place the mushrooms in a rimmed plate or shallow dish. Drizzle them with olive oil, balsamic vinegar, and tamari. Sprinkle with salt and several grinds of pepper.
- Use your hands to rub the seasonings into the mushrooms, coating them on both sides.
- Heat a grill or grill pan to medium heat.
- Place the mushrooms, gill-side up, onto the grill. Cook for 5 to 7 minutes on the first side.
- Flip the mushrooms and cook for another 5 to 7 minutes on the second side, or until the mushrooms are tender.
- Serve the grilled mushroom burgers on the hamburger buns with your desired fixings.
Notes
- This is a quick and easy vegetarian and vegan alternative to a traditional beef burger.
- Wiping the mushrooms clean with a damp towel is the preferred method, as washing them under water can make them waterlogged.
- This recipe is highly customizable; feel free to add your favorite burger toppings like cheese, avocado, or special sauces.
Creative Recipe Variations
- Add Some Cheesy Goodness: This is an absolute must-try! During the last minute of grilling, top each of your hot mushroom caps with a thick slice of your favorite cheese, like a smoky provolone, a sharp Swiss, or a tangy goat cheese, and let it melt until it is gooey and delicious.
- Make it a “Steakhouse” Mushroom Burger: For an even deeper, more umami-rich flavor, you can add about 1 tablespoon of Worcestershire sauce to your marinade. Top the finished burger with some crispy, fried onions for the full steakhouse experience.
- Use a Different Marinade: If you’re not a fan of balsamic, you can create a classic, Italian-style marinade with olive oil, lemon juice, fresh garlic, and some dried oregano.
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Enjoy The Ultimate Veggie Burger!
You’ve just created a truly special burger that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This classic Grilled Portobello Mushroom Burger is a testament to the power of a simple, from-scratch vegetarian meal to be both incredibly hearty and wonderfully elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new favorite for “Meatless Mondays” and summer grilling.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to clean fresh mushrooms without making them soggy?
The secret is to never soak them in water! Mushrooms are like little sponges and will absorb a lot of liquid, which will prevent them from browning and searing nicely. The absolute best and most professional method is to use a slightly damp paper towel or a soft mushroom brush to gently wipe away any dirt from the surface of the mushrooms.
Q2: Should I remove the black gills from the bottom of my portobello mushrooms?
This is a matter of personal preference! The dark gills are completely edible and have a very deep, rich, and earthy flavor. Some people prefer to gently scrape them out with a spoon before cooking because they can release a lot of dark color into your dish. For a grilled burger, leaving them in is fantastic for extra flavor!
Q3: How do I keep my mushroom burger from making my bun soggy?
There are two main secrets! First, be sure to toast your buns well on the grill or in a skillet. This creates a fantastic, crisp barrier. Second, you can place a large, whole leaf of lettuce on the bottom bun before you add your hot, juicy mushroom. The lettuce will act as a delicious and fresh barrier that will help to protect the bun.
Q4: Can I make these portobello burgers ahead of time?
Yes! The grilled mushroom caps are fantastic for meal prep. You can grill them completely, let them cool, and store them in an airtight container in the refrigerator for up to 4 days. You can then gently reheat them in a skillet, in the oven, or in the microwave before you assemble your burgers.
Q5: Can I cook these in a skillet on the stovetop instead of on a grill?
Yes, absolutely! A large skillet (especially a cast-iron grill pan) is a fantastic way to cook these mushroom burgers. Simply heat a little bit of oil in the skillet over a medium-high heat. Cook the marinated mushrooms for about 5-7 minutes per side, until they are tender and have a beautiful, deep golden-brown sear.