Portobello Mushroom Burgers

Listen, if you’re looking for the best veggie burger that will satisfy any and all humans (that don’t hate mushrooms) THIS IS YOUR BURGER. The mushroom turns out soft and tender but also meaty and the special sauce really makes you feel like you’re eating a legit diner burger. I hope you love these as much as I do!

This recipe is part of a trilogy all having to do with mushrooms. If you want to try out the other recipes, double the mushrooms and use the leftovers for a Farro Salad and Chewy Udon Noodles!

Portobello Mushroom Burgers

Prep Time: 30 min

Total Time: 1 hr 10 min

Yield: Makes 4 burgers

Ingredients:

Roasted Mushrooms:

  • 4 portobello mushrooms, with stems removed

  • 3 tablespoons melted unsalted butter

  • 1 teaspoon garlic powder

  • ½ teaspoon dried rosemary

  • ½ teaspoon salt

  • 4 slices of cheddar (optional)

Special Sauce:

  • ½ cup mayonnaise 

  • 1 tablespoon ketchup

  • 1 tablespoon Dijon mustard

  • ⅛ teaspoon smoked paprika

  • ¼ teaspoon garlic powder

  • 2 tablespoons pickles, finely minced

Burger Fixings:

  • 4 squishy hamburger buns (these are my favorite)

  • 1 tablespoon unsalted butter

  • 1 juicy beefsteak tomato, sliced into thin rounds

  • 5 green leaf lettuce leaves

  • 8-10 pickle rounds

Directions:

Shrooms:

  1. Preheat your oven to 350 degrees

  2. Put all the mushrooms on a rimmed baking sheet and coat evenly with the butter

  3. Sprinkle the garlic powder, rosemary, and salt evenly on both sides of the mushrooms

  4. Bake cup side up, until soft and slightly crispy around the edges, 35-40 minutes, turning once after 20 minutes  

  5. If you want to make a cheese “burger” flip the mushroom cup side up again after they’re finished cooking and place a slice of cheese onto each mushroom, cook until melted, about 3 more minutes

Special Sauce:

  1. In a small mixing bowl whisk together all the ingredients

  2. If you’d like your sauce to be tangier, add a bit more mustard. If you want it sweeter add a bit more ketchup and if you want it saltier, throw a few more pickles or pickle juice into the mix

Assembly:

  1. Grab your largest pan and add the final tablespoon of butter into the pan, heat over medium

  2. Once the butter is melted and just beginning to bubble add in the buns cut side down, toast until lightly golden, and set the buns aside

  3. Spread a little special sauce on both halves of the bun and top with a shroom, lettuce, tomato, and pickles

Dinner, Great for LeftoversNatasha Feldmanmushrooms, burgers, special sauceComment