Portobello mushroom burgers

 

The other day, Michael and I had a conversation that went something like this:

 

Me: We’re having portobello mushroom burgers tomorrow night!
Michael:  Sweet!  You mean, real burgers with mushrooms on them?
Me:  Um…no.  Portobello mushrooms only.  No meat. 
Michael: (sounding disappointed) Oh.  (a brief moment of silence) Well, can you make hamburgers soon? With beef?

 

After our little exchange, I was convinced that my dinner plans would be a total failure.

But then I toughened up and decided to make the burgers so good that Michael would have no other option but to love them.   Even if they lacked beef.

And guess what?  My plan worked!

 

Portobello Mushroom Burgers with Caramelized Onions

Serves 2

Prep time: 10 minutes
Cook time: 20 minutes

These burgers are so good that you won’t even miss the meat.  The caramelized onions really add a lot of flavor, so be sure not to skip them!  Just be careful to watch the onions closely as they are cooking to prevent burning.  The mushrooms can be served on top of salad greens (which is how I enjoyed mine) or on a bun (which is how Michael’s was served).

2 medium portobello mushroom caps, stems removed
1 medium white onion, cut into 1/2 inch slices
1 1/2 tablespoons olive oil  (I used Crisco extra virgin olive oil)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon balsamic vinegar
Pinch of pure cane sugar
1/2 medium avocado, sliced
1 teaspoon Vegenaise (optional)
2 hamburger buns, lightly toasted

Brush the mushrooms and onion slices with 1/2 teaspoon of olive oil; sprinkle with salt and pepper.

Heat the remaining tablespoon of olive oil in a large skillet or grill pan over medium heat until hot. Add the mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer the mushrooms to a plate, cavity side up; cover to keep warm.

In the same skillet, add onion slices, vinegar, and sugar.  Cook about 8 minutes, turning occasionally.

Spread the Vegenaise, if using, on the bottom of the toasted bun.  Add the mushrooms and top them with caramelized onions and avocado slices. Cover with the top of the bun.

 

 

Since I received three bottles of Crisco Olive Oil as part of the Foodbuzz Tastemaker program, I also decided to make my Roasted Russet Potatoes with Parsley and Garlic to go along with the mushroom burgers.

(Thank you to Crisco and Foodbuzz for helping to make this meal a smashing success!)

Have you ever been worried about cooking something, but it ended up being great?  Since Michael was so open-minded about trying the portobello mushroom burgers, I’ll have to make him some real beef burgers soon.  😉

Have a great day!

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7 Comments

  1. I’m so glad Michael enjoyed them 🙂 I’m not a fan of mushrooms at all, but your presentation looks beautiful!

  2. You have me drooling! I love mushrooms!

  3. Sometimes I make myself a mushroom burger and the hubby a beef burger. I like mine topped with bbq sauce. Then again, I think everything from the grill goes well with bbq sauce!

    • thegrassskirt

      I love BBQ sauce, but I don’t think I’ve ever had it on a mushroom burger. I’ll give it a try! 🙂

  4. These mushroom burgers look delicious. I surprise my spouse with a turkey burger over rice or salad or a mini lamb slider with all the greek fixins and he loves it. I don’t think he really misses the beef. I have been trying out more meatless recipes for us lately and so far a success – trying different lettuces, couscous, stir frys, etc. We have Smoker Meat Sundays, so looking for something without meat on Mondays or Tuesdays. Thanks for sharing!

  5. Portobello burgers are the jam! If I ever see one on a menu, it’s as good as mine.

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