The Ultimate Grilled Portobello Burger

Name: The Ultimate Grilled Portobello Burger
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 veggie burgers
Ingredients: 2 large portobello mushroom caps; 3 tablespoons olive oil; 3 tablespoons balsamic vinegar; Pinch sea salt; 1 small eggplant; 1 roasted red bell pepper; ¼ small red onion; ¼ cup pesto sauce; Handful baby arugula; 2 burger buns of choice; 2 slices havarti cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
2 veggie burgers
Calories
668 kcal
Cuisine
American

The Ultimate Grilled Portobello Burger

Tyler Espinosa

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The Ultimate Grilled Portobello Burgers with pesto sauce are a hot sell on the meatless burger!

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Ingredients

Servings

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Pinch sea salt
1 small eggplant cut into ¼- to 1/2 -inch rounds
1 roasted red bell pepper I used store-bought
¼ small red onion sliced
¼ cup pesto sauce
Handful baby arugula
2 burger buns of choice toasted
2 slices havarti cheese

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Instructions

Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.