I’m a big fan of burgers that aren’t made of meat.
My husband and I buy big packs of Beyond Burgers from Costco frequently. I also love bean or veggie burgers ala the 90’s/early 2000’s. My mom used to serve them up every once in a while when I was a kid.
One of my favorite vegetarian burgers is one made with large portobello mushroom caps.
Mushrooms, especially when marinated and grilled, taste extremely meaty and they get that good grill flavor on them just like a burger patty does. They are also filling and full of umami.
This is just one version of a portobello mushroom burger I like to do.
I’m all for ketchup and mustard on a normal burger, but aioli or mayonnaise on mushroom burgers are key. It really brings out that mushroom flavor!
Make sure to get a good block of Havarti with dill cheese, too, to top your burger with.
And don’t forget to grill the buns!
Enjoy!
Portobello Mushroom Burgers with Dill Mayonnaise
Ingredients
Directions
- Clean mushroom caps with a damp paper towel. Scrape out the gills from the underside and any stem parts.
- Place mushrooms in a large gallon-sized ziploc bag or marinating pan. Pour vinaigrette on top and rub all over mushrooms. Refrigerate for at least 1 hour, preferably up to 8 hours.
- Shake off excess marinade and grill mushrooms over medium high heat for 2-3 minutes per side on a grill. Remove from heat.
- Make the dill mayonnaise: in a small bowl, stir together mayo, mustard, dill, garlic powder, salt and pepper.
- Make the burgers: toast buns and spread with mayo on both buns. Top with lettuce, tomato and onion then portobello mushroom cap. Add slices of Havarti on top and then serve.
Love this. 🍄🍔