Grilled-to-perfection homemade portobello mushroom burgers.
I’m not going to tell you that my boyfriend took a bite out of one of these grilled portobello mushroom burgers and declared it to be the “best burger ever!”
And I’m not going to tell you that my younger sister, who worked at a fast-food restaurant for three years and really loves burgers, decided it tasted exactly like a real hamburger. No, portobello mushroom burgers are not hamburgers.
But that’s completely okay!
I think one of the main problems with fake meat products is they claim to be just that: fake. Trying to pretend a mushroom burger is a hamburger or a slab of tofu is a chicken wing will just set you up for disappointment. Why not celebrate these plant-based foods for their own unique textures and flavors? Some of the so-called fake meat products are pretty darn good when they’re not being passed off as something else.
Like these portobello mushroom burgers… Thick, juicy, tender, and hearty, these burgers get the stamp of approval from both vegans and carnivores; from not only me, but also from my burger-loving sister and my vegetable-hating boyfriend (we’re working on that whole vegetable-hating thing…).
In the photos: a portobello mushroom burger with a side of Crispy Sweet Potato Fries.
What are your thoughts on “fake meat” substitutes?
On the one hand, I worry that labeling a vegetarian dish a “substitute” makes it sound inferior; like we are missing out or trying to trick ourselves into believing whatever we’re eating tastes exactly like the food it is supposed to be mimicking. It also makes it seem like people who still eat meat don’t need to bother trying the “substitute” because they can have the real thing.
Yet on the other hand, calling a food by a familiar name (such as chicken nuggets or barbecue ribs) attaches the food to something people already know and love, thus enabling them to make a positive connection. So I guess there are pros to both sides; it’s just not a black-and-white issue.
Portobello Mushroom Burgers
Portobello Mushroom Burgers
Ingredients
- 2 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- 1 tbsp minced garlic
- 2 tbsp soy sauce
- 2 tsp olive or vegetable oil
- sprinkle of salt
- 4 portabella mushroom caps, gills removed
- burger buns and fixins
Instructions
Portobello mushroom burgers recipe: Whisk first 6 ingredients together in a medium bowl. (Technically, you can leave out the oil if you absolutely must, but it really helps the marinade adhere to the mushrooms and keeps the mushroom burgers from sticking to the grill.) Poke a few holes in each mushroom. Set mushrooms, top-side down, in a large rectangular container. (I use a lidded container so I can just flip the entire thing instead of flipping each mushroom individually when the time comes to turn them.) Pour the marinade evenly over the mushrooms, then turn the mushrooms over. Allow to marinate no less than 2 hours.
Preheat your grill to medium heat (if you don’t have a grill, you can always fry the mushroom burgers in a pan). Use a grill pan with small grids, or cook on foil. Grill the mushrooms 5 minutes, flip, 5 minutes. Then 5 more minutes on each side. So grill a total of 20 minutes. Dress with your burger fixins of choice.
Link Of The Day:
This looks super tasty! I love portobello burgers and they are such a good way to “trick” meat-eaters into enjoying veggie food with me. I’ve tried them a few different ways before but never this exact way. I know what we are grilling this weekend 🙂
Hi Katie, this burger looks amazing! I really can’t wait to try it out. The thing is, can I substatute in replacement for the red wine vinegar? I am not only a minor but it is against my religion to have anything that contains alcohol. So can I replace it for something else? Thanks, I’m obsessed with your website, I always have a window up for it in my iPhone haha.
I’m sure you could try a different type of vinegar or just more balsamic. I just haven’t tried anything else.
All vinegar is made from booze. The alcohol is converted into acetic acid. So unless someone messed up the vinegar making process, there will be no alcohol in any of it. Enjoy whichever flavor you like!
I am also a minor, and I also wouldn’t have alcohol (or things containing it) for religious reasons. However, I don’t believe that red wine vinegar (or any other) really has any alcohol content- and I’m sure if there was, it would get cooked off. I don’t think its any cause for worry! 🙂
That looks so juicy and delicious. I haven’t had a good veggie burger in ages.
You look so pretty, Katie. Your hair is gorgeous.
When I was vegetarian (long complicated story, which I won’t bore you with, as to why I am not anymore – I will explain if you wanted though :] ), I used to eat quite a few “fake” meat products, like Quorn, which I still enjoy, and did like the taste. But I agree with you on why it should be called a substitute, it is not a substitute it is an alternative. I also agree with why should they be called chicken style pieces or fillets, why not just Quorn pieces or fillets.
I’m terrified to try a mushroom burger for some reason. I really want to and so I might use your recipe. The comments you included from your BF and sister sold me! 🙂
I love portobello burgers! So fun and so many possibilities. I don’t do vegan fake meats since a lot of them are filled with unhealthy ingredients. I prefer to make my own veggie burgers. Nothing beats homemade!
We make portobello burgers quite often, we love them. Top it with a tomato slice, spinach, and cooked onion… oh yum! My husband grilled some portobello tops at his aunt’s barbecue in May and they were a hit even among the meat eaters.
We don’t eat fake meat. On occasion we’ll get Go Veggie vegan cheese but not too often as we try to stick to real, whole food, not fake stuff.
Funny sounding question here: Do these taste mushroomy? I don’t like mushrooms, but if the flavoring and cooking takes away the actual mushroom taste, I’d be interested in trying these out!!
I’m not sure… I like mushrooms, so I am probably not the best person to ask. I wouldn’t find the taste offensive if it did taste like mushrooms 😕
Thanks for the response! If anyone else has any opinions about just how ‘mushroomy’ these taste, please let me know what you think!
Hi there
I haven’t tried this recipe, but other marinated portabella recipes I’ve made do still have a mushroom flavour. You could probably try using the marinade for tofu of tempeh as an alternative though!
i tried it once and i just thought it was gross but then again i’m not vegan. i rather have a burger :o)
Love this! As someone who is dairy-free, I can’t get enough of your vegan desserts but I’m always on the hunt for good dairy-free savory meals. These look awesome and I think I’ll be firing up the grill this weekend!
I think fake meat is one reason why vegans receive negativity from omnivores (Yes, omnivores receive negativity from vegans too).
Fake meat is basically saying “You know, I’m too much of a pussy to give up meat for good, so I’ll go with this fake ass substitute that tastes just like it, and I’ll pretend to like it. It implies that vegans are in denial, and really crave meat, this gives omnis and edge on vegan bashing.
I’m not trying to criticize vegans or omnis, or anyone, I’m just stating my opinion.
I completely agree with your comment. I hate fake foods.
Yeah, you’re completely wrong; there is nothing ‘pussy’ about eating meat substitutes. Vegans and vegetarians alike chose to eat fake meats and dairy simply because they enjoy the taste of their real counterparts. However, they are simultaneously trying to reduce the suffering of animals. Thus, they buy fake meats and dairy. It’s a win-win for ethical veg*ns; within the past decade, compassionate companies have expanded due to growing demand and now offer a wide array of (delicious) alternatives.
Of course, if you’re vegan for health reasons – in which you’d refer to yourself as plant-based instead – then you’d want to stay away from processed foods altogether.