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:
Agreed! I very rarely eat meat substitutes. My favourite go-to burger recipes are simple portobello mushroom burgers and Scott Jurek’s lentil-mushroom burgers 🙂
I had my non-vegan friends over for a birthday bbq in May and only served portobello burgers. They loved them!
Omw! You are crazy crazy beautiful katie! I love all your recipes, I just don’t ever have the time to try them all! And I love the fact you have all the nutritional values, makes life that much easier personally for me! Thanks sooo much! And I’m defo ganna make these “burgers!” They look scrumptious(like all your recipes 😉 ) I get soo excited everytime you have a new post! LOLZ recipe geek 😀
I am not a huge fan of eating fake meats. They are all over processed. I try my bets to avoid them. I might have to try this out.
I think “fake meat” is great. I’m a vegetarian, I call it “fake meat” all the time and I don’t particularly care what others (carnivores or other vegetarians) think of the label I use for it. I don’t miss the taste of real meat, but I enjoy the taste of Morningstar and Trader Joe’s so I eat them. I would probably eat them if I was a meat-eater anyway.
Portobello burgers are great, especially with spicy brown mustard and carmelized onions!
Haven’t tried many “fake” meats, and I’m definitely a carnivore/dairy eater, but I went to a vegan restaurant recently and wished that instead of just making vegan versions of nonvegan food, the chefs offered some dishes that were original — I know it can be done; I was lucky enough to enjoy a vegan picnic that opened my mind to the creativity that’s still there! With that said, I totally see the value in making vegan versions of nonvegan foods, and did really enjoy the lentil/bean burger I had at this restaurant.
These burgers look fab, and I can’t wait to try them!
Are those your homemade sweet potato french fries in the picture with the portabella mushroom sandwich? They look like they have a coating on them. I tried making your french fries and although they tasted really good, they were not crunchy and definitely didn’t look like the ones in your picture with the sandwich!!
Sorry for the delayed reply… Did you make the sweet potato fries awhile ago? I recently updated the recipe and it’s much better now. Also, the ones in the photo were frozen… you can kind of still see freezer burn on one of them lol. 😕
Katie, can you let me know what kind of hamburger bun you used? I am always looking for good vegan breads and those look delicious.
They are called something like Nature’s Own or Nature’s Way… it’s a green label, and I found them at Kroger. Accidentally vegan… and great for when you don’t have time to go all the way to Whole Foods to pick up something less processed.
What’s the purpose of removing the gills? I always find them to be flavorful when I make portabellas, and I’m sure they have some good nutrients in them!
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. 🙂