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Balsamic Portobello Mushroom Burger

Balsamic Portobello Mushroom Burger


For balsamic vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon fresh thyme leaves
  • 1/8 teaspoon minced fresh garlic
  • 1 pinch kosher salt
  • Freshly ground black pepper

For burgers:

  • 4 organic portobello mushrooms, cleaned and stems removed
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon olive oil
  • 4 whole-wheat buns, toasted
  • Frisee lettuce (optional)
  • 1/4 red onion, thinly sliced
  • 1/2 avocado, cut into 1/4-inch slices
  • 1/2 tomato, preferably heirloom, cut into 1/4-inch slices


  1. To make balsamic vinaigrette whisk all ingredients in a medium bowl until incorporated.
  2. In a large, shallow dish, drizzle mushrooms with vinaigrette and marinate for at least 30 minutes (or overnight, covered and refrigerated). Season with salt, pepper, and 1/4 teaspoon olive oil (or just enough to lightly coat surface).
  3. Meanwhile, preheat the grill to medium-high. Add mushrooms and grill for 3 minutes; flip and cook them for another 3 minutes.
  4. To build burgers, place frisee (if using) and a mushroom on each bun bottom. Add onion, avocado, tomato, and a bun top.


  • Recipe courtesy of Makani Gerardi.

Nutrition Information

Per serving: 351 kcal cal., 20 g fat (2.5 g sat. fat), 39 g carb., 9 g fiber, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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