Marinated in a blend featuring my signature Beef Rub, charred until tender over high heat, then stacked with your favorite toppings on a brioche bun. A bright lemon garlic aioli brings it all together in this Grilled Portobello Mushroom Burger.
Grilled Portobello Mushroom Burger
You’re probably thinking, “Susie, why are you making a mushroom burger? Isn’t this a BBQ https://homefrontking.com/?” I hear you. But trust me when I tell you this is one of my favorite ways to enjoy portobello mushrooms. This isn’t an apology to the vegetarians at your cookout. Think of it as an amazing way to turn otherwise ordinary mushrooms into something totally delicious to feed the people you love.
When you do your portobellos right—marinated, charred, stacked with the right toppings—you get a one-of-a-kind flavor experience that holds its own next to anything on the grill. The balsamic marinade does the heavy flavor lifting, and the hot charcoal grill handles the texture. A lemon garlic aioli ties everything together with a bright, herbaceous finish. Bring these to a mixed cookout and the meat lovers will reach for one before you say a word.
Ingredients for Grilled Portobello Mushroom Burgers
Marinade:
- 4 large portobello mushrooms (stems and gills removed)
- 3 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon Hey Grill Hey Beef Rub
Lemon garlic aioli:
- 1 cup mayonnaise
- 1 clove garlic (minced)
- 1 teaspoon Dijon mustard
- 1 lemon (zest and juice)
- salt and pepper (to taste)
Burgers:
- 4 brioche buns (or your favorite burger buns)
- tomatoes (sliced)
- red onion (sliced)
- arugula
- dill pickle chips
How to Grill Portobello Mushroom Burgers
I love cooking my mushrooms over charcoal for the best char marks and a little extra smokiness. You can also make this on a gas or pellet grill, just expect softer marks and less char flavor.
- Preheat the grill. Get your grill set up for high heat, around 400 to 450 degrees F. You want it nice and hot before the mushrooms go on because they cook quickly.
- Prep the mushrooms. Use a spoon to scrape out the gills from the underside of each cap, then cut out the stems with a sharp knife. Wipe the caps clean with a damp paper towel and set them aside.
- Make the aioli. Combine the mayo, garlic, Dijon, lemon zest and juice, salt, and pepper in a small bowl and whisk until smooth. Cover it and put it in the fridge until you’re ready to build the burgers.
- Marinate the mushrooms. Whisk together the olive oil, balsamic vinegar, soy sauce, and minced garlic in a small bowl. Brush the marinade on both sides of each cap, then season with Beef Rub. Let them soak up the marinade for about 10 minutes while the grill heats up.
- Grill the mushrooms. Place the caps gill-side up on the grates and close the lid. Cook for 4 to 5 minutes, then flip and cook another 4 to 5 minutes. Toast your buns cut-side down during the last couple minutes of cook time.
- Assemble and serve. Spread aioli on the bottom bun, then layer on the arugula, tomato, onion, and pickles. Set the grilled portobello cap on top and add more aioli to the top bun. Press it down and serve immediately.
Susie’s Portobello Burger Pro Tips
- Remove the gills. This is more of a must than a tip so don’t skip it. The gills trap dirt and can make the whole mushroom taste gritty. Just need a spoon and about 30 seconds.
- Don’t over or under marinade. 10 minutes is the minimum, but more than 30 and the vinegar starts breaking down the texture. Keep it in that sweet spot for the best texture.
- Get cheesy. I kept these simple (and a little vegetarian-friendly) but if you want to take your burgers to the next level, throw on a slice of your favorite cheese.
What to Serve with Grilled Portobello Mushrooms
- Easy grilled corn: This is the simplest, most classic cookout side you can cook right alongside everything else on the grill.
- Grilled zucchini: It’s fast, flavorful, and can cook right on the same grill while your mushrooms rest.
- Grilled asparagus: You get a quick, fresh side that pairs great with the flavor notes in the marinade.
- Grilled vegetables: These are probably my go-to side for all things BBQ. The beauty of this medley is you can make it with whatever produce you’ve got on hand.
More Burger Recipes
Once you and your family taste how delicious these portobello burgers are, you’ll be looking for even more unique burger recipes. Lucky for you, I’ve got dozens of burger recipes here on the https://homefrontking.com/, as well as in the Hey Grill Hey App. For now, check out these popular burger recipes to try at your next gathering or family dinner:
Easy Grilled Portobello Mushroom Burger Recipe
Fire up the grill this weekend and give this Grilled Portobello Mushroom Burger a shot! Make sure to come back after so you can leave a rating and a comment telling me how your crew reacted. I love hearing about your BBQ wins and cheering you on!
Remember to tag @heygrillhey when you post your mushroom burgers on Facebook and Instagram. That way the whole community can see what you’re cooking up! Don’t forget to subscribe to my YouTube channel for even more awesome recipes to help you become a Backyard BBQ Hero!
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Preheat the grill. Set your grill up for direct heat around 400 to 450 degrees F. I made these with my charcoal grill, but gas, electric, or your pellet grill will also work.
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Prep the mushrooms. Use a spoon to gently scrape out the gills from the underside of each mushroom cap. Use a sharp knife to cut out the stems. Wipe the caps clean with a damp paper towel, then place them on a baking sheet.
4 portobello mushrooms
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Make the aioli. Combine the mayo, garlic, Dijon mustard, lemon zest and juice, salt, and pepper in a small bowl, then whisk until evenly mixed. Cover and place in the refrigerator until ready to serve.
1 cup mayonnaise, 1 clove garlic, 1 teaspoon Dijon mustard, 1 lemon, salt and pepper
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Marinate the mushrooms. In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, and minced garlic. Brush the marinade on both sides of the mushroom caps, then season with the Beef Rub. Allow the mushrooms to marinate for about 10 minutes while your grill heats up.
3 Tablespoons olive oil, 2 Tablespoons balsamic vinegar, 1 Tablespoon soy sauce, 2 cloves garlic, 1 teaspoon Hey Grill Hey Beef Rub
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Grill the mushrooms. When your mushroom caps finish marinating, place them on the grill grates gill-side up, then close the lid. Cook for 4 to 5 minutes, then flip the caps over, close the lid, and cook 4 to 5 more minutes. Optionally, add your cheese slices during the final minute or 2 of grilling to melt a bit. This is also a good time to toast your buns.
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Assemble, serve, and enjoy. Spread mayo or garlic aioli on the bottom bun, then layer on your arugula, tomato, and red onion. Set the cheesy portobello cap on top, add some avocado slices, and finish with the top bun. These burgers are hearty enough to stand on their own, but they’re also great alongside some grilled corn or a pile of crispy fries.
4 hamburger buns, tomatoes, yellow onion, arugula, dill pickle chips
Calories: 634kcal | Carbohydrates: 30g | Protein: 8g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 1425mg | Potassium: 436mg | Fiber: 3g | Sugar: 8g | Vitamin A: 44IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
