Portobello mushroom burgers are all about the marinade. Drench it in your favorite marinade and slap it on the grill. I made these for the first time last night and my neighbors couldn’t stop asking me what I was making. The aromas were driving them buggy. I’m sure my audience expected me to say that I was cooking a big ol’ slab of beefy, steaky goodness because when I told them I was cooking mushrooms, their eyes practically dropped out of their skulls.
It’s that marinade baby!!
Use your favorite or use my recipe below. Either way, they’ll end up tasty and completely satisfying. I couldn’t even finish mine, I was so full!
If you’re looking for a substitute for a beef burger, you came to the wrong place. Yes, these are called, “Portobello mushroom BURGERS,” but if you’re expecting meat, you will be disappointed. These aren’t a substitute in my eyes (I am 100% carnivore), but don’t let that deter you from trying one or three. They are so juicy and flavorful, you’ll be happy you did. Plus your body won’t feel like a complete blob after finishing one. Instead it will thank you kindly in the morning.
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together ingredients and pour over the mushrooms. Let stand at room temperature for at least 15 minutes, turning the mushrooms a few times.
Preheat grill for medium heat. Brush grate with oil. Place mushroom on the grill and reserve the marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade often, until your marinade is gone. Top with cheese during the last minute of grilling and serve.
Your fork and steak knife are just aching to cut into this crunchy, chewy, sweet and savory dish.
The flavors in this sandwich are all unique yet they come together in a harmonious medley. Be careful – the apple butter can be overpowering if you use too much. Generous amounts of ham and mustard will help cut the sweetness if you find this to be true.
The chives add color and a pop of freshness to the sandwich. Be sure to borrow some from your friend’s garden if you do not have access to your own (don’t forget to ask for permission!).
Tuna always reminds me of Jessica Simpson and the “chicken of the sea” bit she had going years back. That or the school of tuna in Finding Nemo. When you think of tuna, I bet a burger is the last thing that comes to mind.
This original recipe came from Andrea from Can You Stay For Dinner? and appeared during her Hunger Challenge. Andrea explains it best:
“It’s Hunger Action Week from the 21st through the 25th of March and the challenge is to eat breakfast, lunch and dinner spending only $7 a day to get a sense of what people who rely on food stamps experience. $7 is the maximum food stamp benefit given to one person in the state of Washington per day. For a family of two, like us, we’d get $12 a day. This will be a way of expressing a sort of empathy for what millions of people deal with on a daily basis, and also a way of bringing awareness to hunger.”
She has some awesome, budget-friendly recipes that erupted from this challenge. This tuna burger is one of the best of ’em. I tweaked the spices here and there to cater to my own personal tastes and I could not believe how tasty these turned out! Tons of flavor AND they were healthy?? I was a foodie in food heaven. Next time I throw a little get together, I might turn these into sliders.
Combine tuna, bread crumbs, green onion, parsley, garlic, dill, salt, pepper, lemon, sour cream and egg and mix well with your hands. Form into 4 patties (they will be wet), place on a greased baking sheet and bake for 20 minutes at 400 degrees F.
Serve the burgers on toasted English muffins with romaine and sliced tomato. Spread additional sour cream on each burger, if desired.
This is the ultimate veggie burger! These things are so packed with flavor — you’ll never have a bland black bean burger again. You can mix and match ingredients depending on what you have available in your fridge or garden, but try to keep the size of each ingredient to a minimum. Larger pieces will cause the patties to fall apart even more than they already do.
For those of you who haven’t had a black bean burger before, don’t expect this to taste anything like a beef burger. These veggie burgers are in a category of their own.
I broiled these on a lightly greased pan in my oven instead of grilling them. I had problems keeping the patties together, but they were easy enough to reform afterwards. Next time I will make smaller patties and make sliders instead.
2 (16-ounce) cans black beans, drained, rinsed and dried
1 green bell pepper, seeded and diced
1/2 yellow onion, diced
1/2 cup diced mushrooms
6 cloves garlic, minced
3/4 cup shredded mozzarella cheese
1 tablespoon chili powder
1 tablespoon garlic salt
1 tablespoon ground cumin
1 teaspoon hot sauce, or to taste
1 tablespoon Worcestershire sauce
1/2 cup dry bread cumbs
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans. Add the Worcestershire sauce.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Make smaller patties to create Black Bean Sliders and serve them at your next event for a healthy snack alternative.
I’m a burger ADDICT. Lately I have experimented with healthier burger options. I have this belief that with meats like turkey or buffalo, you sacrifice a lot of flavor in a burger patty. Lordy, lordy, he hath proven me wrong!
I never thought I would see the day when I, Foodie McBooty, falls in love with a turkey burger! I am happy to announce that HEALTHY and FLAVORFUL characteristics do exist in one entity. (Who knew?) This (incredibly) messy burger is packed full of southwestern flavor. Granted, I have never been to the “Deep South”… but if Texas had a taste I’d imagine this is what it would taste like.
Because these are so messy, I recommend carving out the guts of the top part of the bun. That should help control some of the damage and save the salsa and crema from falling onto my lap.
I dream that some day I will have a decent picture of this absolutely amazing turkey burger. Until then, trust me here and let your photo imagination run wild!
Combine the onion, avocado, tomatoes, and cactus. Add the garlic, cilantro, cumin and chipotle pepper sauce. Mix well. Add lime juice and combine. Place in the fridge until ready to use.
For the burgers:
In a large bowl, combine turkey, chorizo, tortilla chips, soy sauce, pepper, parsley and Worcestershire sauce. Form into large balls, flatten and shape into a size that is slightly larger than your buns (they will shrink a bit when they cook!)
Place burger patties on the grill. 6-8 minutes on each side. After turning place the pieces of monterey jack cheese on each burger -- Once cooked, the internal temperature should be 170 degrees. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
While these cook whisk together a few scoops of crema and chipotle hot sauce (to taste).
Put the burgers on roll bottoms, top with salsa and crema and cover with gutted roll tops.