Portobello Mushroom Burger Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
2 Servings
Ingredients
  • 3 tablespoons balsamic glaze
  • 1 tablespoon soy sauce
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, crushed
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 2 large portobello mushroom caps, stems and gills removed
  • 2 brioche buns, split and toasted
  • 4 leaves butter or little gem lettuce
  • 2 plum tomatoes, sliced
  • 2 tablespoons butter
  • 1 large yellow onion, thinly sliced
  • ¼ teaspoon salt
  • 1 teaspoon brown sugar
  • 1 cup plain yogurt
  • ¼ cup fresh basil leaves
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh chives, roughly chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • ½ teaspoon salt
Directions
  1. In a small bowl, whisk together the balsamic glaze, soy sauce, 2 tablespoons of olive oil, garlic, smoked paprika, and black pepper.
  2. Brush the portobello caps with the mixture on both sides. Save any leftover marinade for topping later.
  3. Cover and let sit at room temperature while you make the caramelized onions.
  4. Make the caramelized onions: Add the butter to a large cast iron skillet over medium-low heat.
  5. Add the onions and salt and cook, stirring occasionally, for 35-45 minutes, until deeply golden.
  6. Stir in the brown sugar and cook for 2 more minutes, then remove from pan and set aside.
  7. Meanwhile, make the herby sauce: Add the sauce ingredients to a blender or food processor.
  8. Blend until smooth and creamy.
  9. To cook the mushrooms, add the remaining 1 tablespoon oil to the cast iron skillet and bring the heat to medium.
  10. Add the mushrooms to the skillet and cook for 4 minutes.
  11. Flip and sear for another 3 to 4 minutes, until tender throughout.
  12. Spread the herby yogurt sauce generously on both cut sides of each toasted bun.
  13. Layer each bun with a portobello cap, extra marinade if desired, lettuce, caramelized onions, and tomato. Serve immediately.