Simple and Delicious grilled Portabella mushroom burgers that will turn any meat lover into a mushroom lover!
Happy Memorial Day! I cant believe summer is upon us. This year is just flying by. For me summer means it’s time to gather your friends and family, eat outdoors and BBQ. To kick things off I love to start with the good ole burger but instead of meat I am using marinated portabella mushrooms. They are meaty, juicy and full fill all your burger needs.
The key to this dish is to marinate the mushrooms in a simple balsamic mixture for 30 minutes prior to grilling. Make sure your grill is nice and hot then grill the mushrooms cap side down for 5-7 minutes. make sure you get those tasty grill marks.
Toppings!! every great burger needs delicious toppings. Two of my favorites are caramelized onions with fennel and fire roasted tomato ketchup. The caramelized onion mixture gives a sweet earthiness to the mushrooms and the ketchup brings the acidic note to balance everything out. These burgers are delicious bun-less or wrapped in a toasty ciabatta roll.
- 4 large portabella mushrooms
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2 tbsp fresh minced rosemary
- 2 tbsp fresh thyme
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 4 Ciabatta Rolls/ Buns
- ¼ cup Ghee
- 4 roasted garlic cloves
- Fresh Arugula
- Caramelized fennel and onion (recipe below)
- Homemade Fire Roasted Ketchup (recipe below)
- sweet onion peeled and thinly sliced
- fennel bulb thinly sliced
- tbsp olive oil
- kosher salt & fresh ground black pepper
- In a large skillet, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
- Fire Roasted Ketchup
- can fire roasted tomatoes
- clove garlic peeled and thinly sliced
- tbsp tomato paste
- tsp coconut sugar
- spa kosher salt
- ½ tbsp. balsamic vinegar
- Heat olive oil in saucepan, add garlic cook for 30 seconds. Add can tomatoes, tomato paste, sugar and salt cook on medium high heat until sauce begins to thicken about 10 minutes. Add balsamic vinegar cook for additional 3-4 minutes. Remove from heat. Once cooled puree in a blender or food processor to desired consistency.
- To Assemble burgers: Toast buns with Ghee, place handful arugula on bottom roll, then place burger, homemade ketchup and caramelized fennel mixture. Top with top bun.