Portobello Mushroom Burger
Fire up the grill and get ready to savour this incredible portobello mushroom burger recipe - the ultimate answer to your cookout cravings!
Ingredients
Method
1) Preheat a griddle to medium-high. Brush the mushroom caps with olive oil; sprinkle evenly with salt and pepper. Cook the mushrooms, smooth side down, covered with the griddle lid, for 6 to 8 minutes, or until tender.
2) In a small bowl, combine the mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly over both cut sides of the buns. Divide the rocket leaves evenly over the bottom bun halves. Top each evenly with peppers. Place the mushrooms caps over the peppers. Cover with the tops of the buns.
This portobello mushroom burger recipe is plant-based perfection!
This portobello mushroom burger recipe is a celebration of juicy mushrooms, brushed with olive oil and seasoned simply with salt and freshly ground pepper for maximum flavour. Cook them on your griddle pan until you’ve got those classic char lines for the perfect plant-powered patty.
But the real magic happens when you build your grilled portobello burger. Slather your buttered, toasted burger buns with a zingy combo of creamy mayonnaise, punchy coarse-grained mustard, and a swirl of vibrant pesto (check it’s vegetarian if needed, or swap for vegan mayo to keep things dairy-free). Layer on peppery baby rocket and sweet, smoky strips of shop-bought roasted red peppers for a portobello hamburger that’s bursting with scrumminess.
This portobello mushroom burger recipe is a BBQ classic for a reason! It’s endlessly customisable, and loved by kids and grown-ups alike. Whether you’re cooking up a quick weeknight dinner or grilling for a crowd, these grilled portobello burgers are destined to please, and you can mix it up any way you like. Try topping them with sliced avocado, caramelised onions, or sweet and spicy coleslaw.
While our grilled portobello burger is a cookout classic, if you’re looking for more mouthwatering meat-free mains, how about sweet chilli halloumi in warm pitta, Middle Eastern-inspired falafel sandwiches with a sesame mint yoghurt sauce, or brilliant baked chickpea burgers with cucumber and tahini. Yum!
