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:
I believe meat alternative is a good term. I definitely find calling vegetarian dishes the same name as meat dishes wrong and misleading. Great topic.
This is not the first of your recipes I’ve tried, and it’s another winner. It really does taste like a burger. I have to say, though, the big thing I miss now that I’ve gone vegan is the texture of meat. And, in general, the portobello burgers I’ve had are too “juicy.” I’m sure it’s because the water isn’t cooked out. I’m wondering if it would help to cook it on a George Foreman grill (or something similar). That way, it’s being pressed down as it cooks so more of the excess liquid kicks out. What do you think?
Follow up: I tried this with the George Foreman grill, and I really liked the results. It definitely squeezed out some of the excess liquid. Now the only messiness comes from the condiments, as it should be. 🙂
I used to eat A LOT of fake meat products when I first turned vegan (I am not strictly vegan anymore, but do try to eat mainly vegan…so I don’t call myself vegan). Anyway, last year I was on a ‘diet’ to lose extra weight and I found myself eating a lot of fake meats again. Chicken strips one day, ‘fish’ the next, ‘burgers’ the next…then i started getting these awful tummy cramps. I have a fairly high pain threshold with tummy cramps, but these were something else! I would wake up at 3am in AGONY, and throw up for 3 days straight. No Dr could figure out what it was! I’m pretty sure it was because of my fake meat habit. As soon as I stopped, the problem went away! That’s not to say that there isn’t room for a bit of fake meat when the mood strikes (very occasionally).
However, I agree that we should be celebrating the amazing tastes and textures of natures plant based food! I LOVE portabella mushie burgers! I cannot wait to try your recipe! Look sooo delish!
Fake is just another word for imitation. Imitation foods are never as excellent as the real thing and usually cost more at the store. I like the real thing, like portobello mushroom burgers. Youth of today just don’t seem to be as interested in cooking, as in my heyday. And yes, I am over 55 and love to cook. Favorite phrase “Smell that … that is the smell of love.”
I’m so glad to see this yummy recipe, I had forgotten I wanted to try (is it portabelllO or portabellA? Both of those got zapped by my spell-check! :0)) these as a burger. Looks sooo yummy! The fries look amazing as well, so glad to have stumbled upon your Blog today while Googling another chocolate thing!
When I hear “Fake Food”, my mind goes one place: GMO! So we should definitely save that word for food that really is fake!
Question – I’m not having a lot of luck getting the nutritional ‘stuff’ for the mushrooms, do they have any protein? If not I’m sort of running ideas for sides through my head.
Thanks and thank you for sharing your recipes, I will be back to check out more recipes!
Hi Amy,
Each burger has about 3.6g protein. Here are more nutrition facts: https://lett-trim.today/mushroom-burgers-nutrition-facts/%3C/a%3E%3C/p%3E
Hi there! I run a food blog called Floptimism, and every Saturday I write a round-up of all of the amazing recipes, pictures, ideas, inspiration, etc. I’ve found on the web over the past week. I wanted to let you know that I loved this post so much – I completely agree that it’s much better to look at things like black bean burgers or portobello burgers as fun new recipes rather than wannabe-meat dishes – that I featured it in my post. I’ve included the link to the post in case you’re interested in checking it out. Either way, thank you for such an interesting read! Have a great weekend!
http://floptimism.blogspot.com/2013/07/weekend-wrap-up-progress.html
Thanks, Jess!
Portobello mushrooms or portabella mushrooms as they are more rightfully called, which range between four and six inches in width, are large enough to be a delicious filling in hamburger buns. Barbequed Portobello mushrooms are juicy and mouthwatering and the garlic and thyme used in these Portobello burgers really bring out the rich mushroom flavor. Once you have removed the dark gills of the Portobello mushrooms with a spoon, you are ready to generously brush the mushroom caps with the oil mixture. You can serve these grilled Portobello mushrooms as they are, in the bun, or you can add a little mayonnaise or salsa for some extra flavor.
I’ve fixed portabella mushrooms numerous ways from fajitas to stuffed to burgers. My husband was grilling them as burgers again today so I decided to try your marinade for something different. They were AWESOME! The marinade really took the burgers over the top. This recipe is a definite keeper. I’d like to mention that I use organic Tamari soy sauce in recipes – it’s so much better than the regular bottled stuff and worth the extra cost. Thanks again for sharing such a great recipe!
Aw, you look so pretty!! Nice to see your lovely face! 🙂 Thanks for this recipe… you never disappoint!
Oh wow, these look yummy, I will definitely be making these soon, thanks for posting!!
http://cakesplanesandthingymabobs.blogspot.com
These mushrooms were amazing! Such terrific flavor, my carnivores gobbled them up and asked for seconds. Thank you, Katie, for another great healthy recipe.
Wowww that looks SO good. I wish I could get those mushrooms >_<
These were fantastic; they had the perfect favor and texture! I used the four-serving marinade to make only two burgers, however, and let them soak for about 5 hours. I’m unsure if it was due to either of these two factors or if mushrooms naturally do shrink, but my mushrooms shrank A LOT upon grilling – they were like sliders! Nevertheless, I’ll make sure to buy bigger mushrooms next time!
Truthfully, I have found some WONDERFUL meat substitutes that are very close to the real thing….such as when I ordered the sesame “chicken” at Candle Cafe in NYC (best vegan food I’ve ever eaten). Most of the best substitutes I have found to be the kind you might find at a place like Trader Joe’s in the refrigerated (not frozen) vegan section such as Smart brand. However, I agree that it doesn’t have to taste exactly like meat to be great or appreciated. In fact, I’ve replaced a real burger with a black bean burger at places like Chili’s, and I’ve found it to taste much BETTER than the real thing. Anyway, I can’t wait to try this!
Great page. I’m always happy to see portabellas being talked about as a great alternative to beef, or hamburgers in particular. Because, these mushrooms are probably the most delicious food product known, yet, undiscovered by so many. I don’t know about you, or other people, but to me, portebella mushrooms are right up there with chocolate, as far as fantastically delicious flavor is concerned. It’s different from chocolate of course, quite a bit more subtle, yet they have such a wonderful texture, and sort of a developing flavor, as they are slowly eaten and enjoyed. People have asked me, who do not like mushrooms, what do they taste like? Well, it’s like a rich, buttery earthiness, with woody tones, a delicious nuttiness, and a meaty heartiness, or texture.
So happy to find this site! And I first thought, “she’s so young, how much cooking experience could she have?!” Ha, thought you weren’t out of your teens! Anyway, everybody is so right. I just made the vegan/vegetarian commitment this weekend. I have eaten healthy, no processed stuff, whole foods but still eggs and cheese and chicken and pork. I have fought with my conscience for years and felt guilty then lived with it…but made the decision after watching chickens, pigs inhumane, painful, torturous deaths. So I don’t care for fake “hot dogs”, I mean look how modified from the original food form! So make the very best tasting food from what we have. My first taste (years ago) of a Portobello was that it had a filet kind of texture and taste! I loved it. So I always wanted to try it on a bun, (but never thought of giving up my hamburger!)–so now is my chance and I’m excited to learn. Good to read the notes of like minded people who have “been there” in a lot of respects. I am starting from knowing not much at all, but went to my great “Nature’s Food Patch” yesterday and bought “basics”, miso, tvp, nutritional yeast and now need to read up! My cats loved the yeast sprinkled on their meals as well as the very special treat of very finely shaved dried Bonita. OMG
these look so good! I stopped eating Boca burgers, or any of those ‘fake’ meat products, like a friend pointed out they’re still highly processed.
Hey Katie! Question: what do you use for hamburger buns? I can’t find any healthy/clean options! Thanks 🙂