These grilled portobello burgers, which use mushrooms as meat, are first marinated in a garlic-lemon mix, grilled, then tucked into a pita with salad greens.
Homemade vegan burger awesomeness can be yours. Well, when you have the right recipe. Like this one. It’s exceptionally easy. And superbly satisfying. Just let some mushrooms linger in a lemon, garlic, and olive oil marinade for as little as 30 minutes. Then toss them on the grill, tuck them in a pita, and heap on whatever toppings you desire. Done. So simple. So quick. So impressive. You may never go back to disappointingly bland store-bought veggie burgers. Originally published July 7, 2007.–Renee Schettler Rossi
Grilled Portobello Burgers
- Quick Glance
- 25 M
- 45 M
- Serves 4
- For the marinated portobello mushrooms
- 8 medium portobello mushrooms, stems removed
- For the lemon-garlic marinade
- 1/2 cup olive oil
- 3 large garlic cloves, minced
- 1/2 cup fresh lemon juice
- 1/4 teaspoon kosher salt
- For the vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sherry wine vinegar
- 1/4 teaspoon kosher salt
- For the burgers
- 1 bag salad greens
- 4 pita pockets, halved
- Make the marinated mushrooms
- 1. Place the portobello mushroom caps, domed side down, on a rimmed baking sheet.
- Make the lemon-garlic marinade
- 2. In a small bowl, whisk together the olive oil, garlic, lemon juice, and salt. Pour the mixture evenly over the mushrooms. Make sure the marinade pools up in the undersides of the portobellos and let them rest at room temperature for at least 30 minutes, turning them a few times so that both sides get generously coated.
- Make the vinaigrette
- 3. Meanwhile, in a small bowl, combine the vinaigrette ingredients and mix well.
- Grill and assemble the mushroom burgers
- 4. Light a charcoal fire or preheat your gas grill on high. Oil the grill rack. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
- 5. Grill the portobello mushrooms for about 5 minutes per side or a little longer if you want a slightly crunchier, sturdier exterior on the mushrooms.
- 6. Toss the salad greens with the vinaigrette. Slip a mushroom burger in each warm pita pocket half and tuck some dressed salad greens alongside the burger.
Recipe Testers Reviews
I got a late start on dinner, but we actually ended up eating pretty quickly because this vegan burger recipe was so simple and quick to put together. The flavors of these vegan mushroom burgers were quite impressive, especially given how simple this was to make. It’s a very satisfying and tasty vegetarian dish. The garlic and lemon combination of the marinade was wonderful and went beautifully with the mushrooms.