Who says a burger needs to be beef? Get ready to meet the undisputed king of veggie burgers: the Portobello Mushroom Burger. These aren’t your average, crumbly patties. We’re talking thick, juicy, and intensely savory mushroom caps, grilled to tender perfection, delivering that satisfying, meaty bite you crave. They have a natural, umami-rich flavor that makes them a hearty and satisfying centerpiece for any meal. But the real secret weapon here is the vibrant, creamy Sun-Dried Tomato Basil Spread. It’s a flavor explosion that cuts through the earthiness of the mushroom and takes this burger from great to absolutely unforgettable. Trust me, even the most dedicated carnivores at your table will be asking for seconds!
Ingredients
• For the Sun-Dried Tomato Basil Spread
• ½ cup / 120 ml Yogurt Cheese or plain, low-fat Greek yogurt
• 1 Tbsp / 15 ml Dijon mustard
• ¼ cup / 60 ml sun-dried tomatoes, not in oil, rehydrated and drained
• 1 handful fresh basil leaves
• 1 clove garlic
• ¼ tsp / 1.25 ml each sea salt and freshly ground black pepper
• For the Burgers
• 4 large Portobello mushrooms, stemmed and wiped clean
• Cooking spray
• Sea salt and freshly ground black pepper, to taste
• 4 whole-grain buns, split and toasted
• 2 cups / 480 ml baby arugula
• 2 vine-ripened tomatoes, thinly sliced
Instructions
1. First, make the spread. Place all Sun-Dried Tomato Basil Spread into a food processor. Pulse until thoroughly blended but still slightly chunky. Scrape the spread into a small bowl, cover, and refrigerate until you’re ready to assemble the burgers.
2. Prepare your grill or grill pan by heating it to medium-high and coating it with cooking spray.
3. Prepare the mushrooms. Lightly spray the gill side of the mushroom caps with cooking spray and season with a pinch of salt and pepper. Place the mushrooms gill-side down on the hot grill and cook for 5 minutes.
4. While the first side cooks, spray the tops of the mushrooms with cooking spray and season with more salt and pepper. Flip the mushrooms. Gently place a heavy, heat-proof pan (like a cast-iron skillet) on top of the mushrooms to press them down slightly. Cook until tender, about 3-5 more minutes.
5. Build your burgers! Generously slather the Sun-Dried Tomato Basil Spread on both the top and bottom toasted buns. On the bottom bun, layer a handful of arugula, a grilled mushroom cap, and a few tomato slices. Place the top bun on and serve immediately.
Nutritional Information
• PREP: 20 minutes | COOK: 10 minutes | YIELD: 4 burgers
• Per Burger: Calories: 234 | Fat: 6 g | Saturated Fat: 1 g | Protein: 11 g | Carbs: 37 g | Fiber: 7 g | Sodium: 537 mg | Cholesterol: 1 mg
• NOTE: Yogurt Cheese must be made ahead of time (if using).
Pro Tips
• For a less earthy flavor and a drier burger, gently scrape out the dark gills from the underside of the mushroom caps with a spoon before cooking.
• Marinate the mushrooms for 30 minutes before grilling in a mix of balsamic vinegar, olive oil, and garlic for an extra flavor boost.
• Add a slice of provolone or Swiss cheese on top of the mushrooms during the last minute of grilling and let it melt for a gooey, delicious finish.
• Make the Sun-Dried Tomato Basil Spread a day ahead. The flavors will meld together and deepen overnight in the refrigerator.
FAQ
Q: How can I make this portobello burger vegan
A: To make this recipe vegan, simply substitute the Greek yogurt or Yogurt Cheese in the Sun-Dried Tomato Basil Spread with a plant-based alternative like unsweetened cashew yogurt or a vegan cream cheese. The rest of the ingredients are already plant-based.
Q: How do I prevent my portobello burger from being soggy
A: The key to a less soggy, “meaty” burger is to remove the dark gills from the underside of the mushroom cap with a spoon before grilling. This pro tip helps remove excess moisture and results in a firmer, less earthy-tasting patty.
Q: How can I add more protein to this veggie burger
A: Each burger contains 11g of protein. To boost this, you can add a slice of provolone or Swiss cheese as suggested in the pro tips. For a vegan option, consider adding a layer of mashed chickpeas or serving it with a side of quinoa salad.
Q: Can I prepare these mushroom burgers ahead of time
A: Absolutely! The Sun-Dried Tomato Basil Spread can be made a day in advance; its flavor actually improves overnight. You can also grill the mushroom caps ahead of time and store them in an airtight container in the refrigerator for up to 2 days. Reheat them on the grill or in a pan before assembling.
