This portobello mushroom burger recipe is ideal to serve up at your next BBQ!
This post is sponsored by Maille. All opinions are my own.
It’s time for the summer grilling season!
There’s nothing better than enjoying a warm evening with friends and family while creating a spread of gorgeous food at a barbecue! But before you get started, let’s go over a few BBQ tips first.
- Give yourself enough time to heat up your grill, at least 20 – 30 minutes to get it nice and hot. This allows the food to be properly seared for best flavor.
- Once preheated, clean that grate! Use a long-handled wire brush to remove anything that’s been cooked on.
- Using tongs and an oiled kitchen towel gently can carefully grease the grate to keep your foods from sticking and tearing.
- Do not overcrowd your grill. This will actually slow down your progress, and your foods will actually take longer to cook.
- Keep that lid closed. The lid is to help keep the heat in and act like an oven to cook your food. Keeping the lid open can take your food longer to cook than it has to.
- Add flavor using herbs, spices and my go-to for an amazing layer of flavor, Maille Dijon Originale!
I think what I love most about summer, is the incredible availability of fresh and beautiful produce. The abundance and choices to create gorgeous meals are simply therapeutic.
As much as I love a traditional hamburger, I also love to feast on foods that reflect seasonal produce, like this easy mushroom burger recipe!
Mushrooms are readily available throughout the year, and when mixed with beans or lentils, then seasoned with garlic and Maille Dijon Originale, the resulting vegetarian burger recipe is irresistible.
To find my favorite Maille Dijon Originale and other Maille products, you can order it here, or look for Maille in your local grocery store.
Enter for your chance to win a grilling makeover with Maille!Maille Get Grilling Giveaway!
When topping off my portobello mushroom burger, I like to make a fresh crunchy slaw using a red cabbage, carrot sticks, a splash of vinegar and just a little olive oil. Not only does it add a slight peppery crunch, but also gives it a pop of beautiful color.
How to make mushroom burger patties?
I have tried a few different ways of making the portobello mushroom burger patties, but I have found that the simplest by far is to use a food processor which ensures a well-combined mushroom burger patty. For this mushroom recipe, I switch between using field peas or lentils, but you can use any bean you prefer, such as black beans, great northern beans, or even blackeyed peas.
Try these other great recipe ideas for your next cookout:
For the Mushroom Burger Patties
- 2 large Portobello mushroom caps (about 6 ounces each), diced
- 1 (15-ounce) can of lentils (can substitute for any preferred bean, I also like to use field peas)
- 1 tablespoon hemp, chia, or flaxseed
- 2 cloves garlic, minced
- 1 tablespoon flat leaf parsley, chopped
- 2 -3 tablespoons Maille Dijon Originale
- 1 cup bread crumbs
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
Optional Toppings Ideas
- 4 ounces Havarti cheese, shredded
- Onions, sauteed in 1 tablespoon olive oil until soft
- Red cabbage slaw
- Maille Dijon Originale, to taste
- Alfalfa sprouts
- Tomatoes, sliced
- Roasted peppers
- 4 Hamburger Buns
For the Red Cabbage Slaw
- 2 cups grated or finely sliced red cabbage
- 1/2 cup carrots, cut into matchsticks size or grated
- 1 teaspoon white or apple cider vinegar
- 1 tablespoon olive oil
- pinch of salt
- 1. Prepare and heat the grill until temperature reaches about 350°F.
- 2. In a food processor, add all the mushroom burger patty ingredients and process until it's the consistency of a paste, does not have to be smooth. Divide mushroom mixture and shape into 4 mushroom burger patties.
- 3. I prefer to use a cast iron on the grill, but you can also grill straight on the grate. Lightly grease the grate or cast iron with a little olive oil or canola oil.
- 4. Cook the mushroom burger patties for about 3 - 4 minutes on each side. If topping with cheese, add during the last minute of cooking.
- 5. Make the red cabbage slaw by combining the red cabbage, carrots, vinegar, olive oil, and salt. Mix and set aside until ready to serve.
- To Assemble Portobello Mushroom Burgers:
- Simply top off hamburger buns with lettuce, mushroom burger patties, caramelized onions, red cabbage slaw, or your choice of ingredients. Serve and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 734 Total Fat: 31g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 123mg Sodium: 1651mg Carbohydrates: 86g Fiber: 17g Sugar: 17g Protein: 33g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.