Balsamic portobello mushroom burger
This is a wonderful vegetarian burger, packed full of flavour. Portobello mushrooms are barbecued and served in a burger bun with mayo, basil, lettuce and tomato. Try adding cheese at the end to make them into cheeseburgers.
Ingredients
Serves: 6
- 75ml balsamic vinegar
- 4 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 6 portabello mushroom caps
- 125ml mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh basil
- 6 burger buns, split and toasted
- 15g butter
- 6 leaves lettuce
- 6 tomato slices
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Preheat barbecue for medium heat and lightly oil the cooking grate. Whisk together the balsamic vinegar, olive oil and garlic in a small bowl.
- Arrange the portabello mushrooms gill-side up on a baking tray. Brush the mushrooms with some of the vinegar mixture and allow to marinate for 3 to 5 minutes.
- Place the marinated mushrooms on the preheated barbecue, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
- Mix the mayonnaise, Dijon mustard, lemon juice and basil in a small bowl. Butter the toasted rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce and tomato slices evenly to make 6 sandwiches.
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Reviews & ratings
Average global rating:
(98)
Reviews in English (72)
I've made this recipe several times already this summer, and it is delicious! The only change I made was not buttering the buns, and toasting them on the grill. The mayo combo is so good, I use it on other veggie sandwiches. Thanks for the great recipe. - 16 Jul 2010 (Review from Allrecipes US | Canada)
DEEEEELICIOUS! The basil mayo makes this sandwich, and just puts it over the top. I used sliced portobello mushrooms because that's all the store had this week. I marinated them in the basalmic mixture for about an hour before cooking and they had a wonderful flavor. I did decrease the olive oil to about 2 tbsps. because I was trying to watch the fat and I used light mayo in the basil mayo with great results. This is a definate keeper! Thanks for sharing. - 12 Jul 2010 (Review from Allrecipes US | Canada)
Delicious! Very satisfying on a hot summer night. The only changes I made were 1) to marinade the mushrooms in the vinegar/oil/garlic for 2 hours instead of just brushing it on before grilling. The mushrooms were very flavorful that way, and 2) to add a slight amount of cheese (pick your favorite) onto the mushrooms just before taking off the grill. I loved the mayo, and will look for other ways to use it! - 15 Aug 2010 (Review from Allrecipes US | Canada)
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