Grilled Portobello Burgers
Meaty marinated portobello mushroom caps grilled until tender and smoky, then stacked on toasted brioche buns with all the classic burger toppings.
Ingredients
- 4 large portobello mushroom caps, stems removed
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 2 cloves garlic cloves, minced
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper, freshly ground
- 4 brioche burger buns, split
- 4 slices Swiss cheese slices
- 4 leaves green leaf lettuce
- 2 ripe tomato, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup mayonnaise
Instructions
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1
In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp balsamic vinegar, 2 tbsp soy sauce, 2 cloves minced garlic cloves, 1/2 tsp smoked paprika, and 1/4 tsp freshly ground black pepper.
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2
Wipe 4 stems removed large portobello mushroom caps clean and place them gill-side up in a shallow dish. Pour the marinade over them, spooning some into the gills. Let marinate for at least 15 minutes, flipping once.
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3
Preheat the grill to medium-high heat (400°F / 200°C). Clean and oil the grates.
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4
Grill the portobellos gill-side down for 5–6 minutes, then flip and grill for another 4–5 minutes until fully tender and juicy. In the last minute, place a slice of 4 slices Swiss cheese slices on each cap to melt.
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5
Toast the 4 split brioche burger buns cut-side down on the grill for 1–2 minutes until golden.
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6
Spread 1/4 cup mayonnaise on each bun. Layer 4 leaves green leaf lettuce, grilled portobello, 2 sliced ripe tomato slices, and 1/2 thinly sliced red onion. Serve immediately.