Portobello Burgers with House Sauce

Name: Portobello Burgers with House Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving
Ingredients: 4 portobello mushrooms; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Worcestershire sauce; 1 teaspoon garlic powder; kosher salt and pepper; 4 lices havarti cheese; shredded lettuce; sliced tomatoes; 4 buns; ½ cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon yellow mustard; 1 tablespoon honey; 1 tablespoon your favorite BBQ sauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
American

Portobello Burgers with House Sauce

Kian Mendoza

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My grilled portobello burgers are topped with creamy havarti cheese, served with lettuce and tomato on a fluffy bun and drizzle with house sauce. Tons of flavor and super satisfying - these are the best summer meal!

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Ingredients

Servings

4 portobello mushrooms
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
kosher salt and pepper
4 lices havarti cheese
shredded lettuce, for serving
sliced tomatoes, for serving
4 buns, for serving

house sauce

½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
1 tablespoon honey
1 tablespoon your favorite BBQ sauce

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Instructions

Clean the mushrooms and remove the stem. Score the top of the mushrooms - I like to do a criss cross pattern. You want the marinade to soak into the mushrooms!
Place the mushrooms in a dish in a single layer. Whisk together the olive oil, vinegar, worcestershire, garlic powder and a big pinch of salt and pepper. Pour the mixture over the mushrooms.
Flip the mushrooms a few times so all sides are coated. Marinate for 30 minutes, flipping once or twice during the marinade time.
Preheat the grill to medium-high. I like mine to be around 450-500 degrees F when I’m ready to grill. While it preheats, make the house sauce.
When the grill is hot enough, make the burgers. Remove the mushrooms from the marinade and let the rest drip into the pan. Place the mushrooms on the grates. Cover and grill for 5 minutes.
Gently flip and grill for another 3 to 4 minutes. Add a slice of cheese on top of each mushroom. Cover and grill for another minute.
To assemble the burgers, top a bun with shredded lettuce. Place the portobello cap on top. Drizzle with the house sauce and top with a slice of tomato. Serve!