These healthy portobello mushroom burgers have mushrooms cooked right into the beef or turkey patties for tons of mushroom flavor. Make them on the grill or stove for a quick meal your whole family will love. Jump to Recipe keyboard_arrow_down
These amazing portobello mushroom burgers are a packed with mushroom flavor since the mushrooms are cooked right into the burger itself.
Whenever possible I always add the grilled mushroom option to my burgers. I just love how the earthy mushrooms pair with the beef—it's delicious. On my recent foray into burger making at home, instead of grilling some mushrooms on the side to top my burger, I decided to add some right into the burger mix, making it a pretty amazing portabella burger! That way I was ensured mushroomy goodness in every bite and didn't have to worry about the mushrooms sliding off like they inevitably do and covering my shirt. Plus I didn't have to take the extra step of grilling mushrooms on the side.
Any mushrooms will work for the portobello mushroom burger recipe, but the earthier the better. Portabellas or porcinis are a great choice. This recipe also works with ground chicken, turkey, or pork and is really delicious with lean ground sausage.
How to Make Mushroom Burgers
Add finely chopped mushrooms directly into your burger mix (or, if you have a food processor, use that instead—see the directions below). Then add minced garlic, onion, and your favorite spices (oregano, basil, or what-have-you). You can also try adding a few teaspoons of organic dried onion soup mix directly to the mix for built-in flavor.
If you want to skip the meat, you can! Portabella burgers without the meat are a great option. The mushrooms are perfect on their own. Take a large portabella mushroom (approx 5”) and slice longways. Grill it and top with the usual standards and you have a fresh, vegetarian alternative.
How to Grill Mushroom Burgers
You grill mushroom burgers just like you would a regular hamburger—it’s that easy! I like to grill my portobello mushroom burger alongside some sliced veggies, like zucchini, bell peppers, and corn. You can even grill tomatoes to top the burgers. Remember to start the veggies at least five minutes before the burgers are done so that they have enough time to cook. The actual time depends on your grill. Place veggies farther from the heat if possible so that they stay tender crisp.
What to Serve with Mushroom Burgers
Summer classics like potato salad, fruit salad and three-bean salad are go-to, easy side dishes that always work perfectly. You could also try something different and make some grilled broccoli or grilled cauliflower. Consider topping your burger with cheese melted on top. Brie, blue cheese, goat cheese, and aged gouda are all really good options.
Five Ways to Serve Portobello Mushroom Burgers
- Whole grain hamburger buns are super-nutritious and great for easy handling (and for avoiding those pesky shirt stains). You can also look for gluten-free versions at your local supermarket or health food store.
- Whole wheat pita bread can be a nice alternative to traditional burger buns. Fill the pockets with chopped cherry tomatoes, greens, and a little chopped onion for a fast all-in-one meal. Consider topping it with some olive tapenade or tzatziki.
- Skip the carbs altogether and use crisp romaine lettuce to keep your mushroom burgers all in one piece (and in your mouth).
- Ketchup and mustard are the usual standbys but how about trying a little sriracha sauce or chipotle sauce on your burger? I like to use a mixture of 1/2 mayo to 1/2 chipotle sauce on mine for a subtly spicy taste.
- Avocado toast? Skip the mayonnaise completely and try an “avocado toast” variation by spreading mashed avocado on your toasted burger bun.
The Almighty Portabella Mushroom
Behold the portabella mushroom: earthy, meaty and delicious. Or is it “portobello”? Some chefs and foodies like to debate whether Portabella or Portobella is the correct spelling of this type of mushroom, but both are acceptable.
The Portabella mushroom is a larger, earthier and more mature form of a common white mushroom. Growing longer accounts for its larger size. Other mushrooms that also take longer to grow are button mushrooms, crimini mushrooms, baby Portobella, baby bella, mini bella, Portabellini and Brown mushrooms.
There are a few important things to remember when preparing a portabella mushroom. When cooking, it is best to scrape out the gills with portabella mushrooms because the gills can turn your food a brown color. This isn't as important for burgers but is important in things like creamy pasta dishes.
Before cooking, you will want to clean and prepare the mushroom cap. Use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. Don’t submerge the mushrooms in water to clean them. They can readily absorb water and then become harder to grill. Then carefully twist or cut off the stem. Hold the mushroom in one hand and use a large spoon to gently scrape out the gills from the underside of the portobello mushroom cap. You can save the stems for soup or stock later.
Portobello Mushroom Burgers
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- 8 oz. mushrooms, wiped clean
- 2 tsp. olive oil
- 1/2 cup red onion
- 2 U cloves garlic
- 1 lb. 95% lean ground beef
- 1 U egg, lightly beaten
- 3 tbsp. parsley
- 1.5 tbsp. Dijon mustard (Whole30/Paleo friendly mustard)
- 1/2 tsp. salt
- 1/4 tsp. pepper
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Place the mushrooms, onion, and garlic in a food processor and pulse until finely chopped.
Heat 1 tsp. oil in a large nonstick pan over medium-high heat. Add the onion, garlic, and mushrooms and cook for about ten minutes. Drain any excess liquid.
Preheat grill or a pan to medium-high.
In a large bowl, combine the ground beef, egg, parsley, mustard, salt, pepper, and mushroom mixture. Mix until just combined. Divide into patties.
Brush the burgers with 1 tsp. olive oil. Grill or fry for 5 minutes on each side or to desired level.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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