Portobello Steakhouse Burgers
Elevate your veggie burger game! This Portobello Steakhouse Burger captures the essence of a classic steakhouse with a meatless twist.
Recipe - Indianapolis, IN - Broad Ripple
Portobello Steakhouse Burgers
0
Servings4
0Ingredients
¼ cup Fresh Thyme extra virgin olive oil
2 Tbsp. Fresh Thyme balsamic vinegar
2 Tbsp. Fresh Thyme liquid aminos
1 Tbsp. Fresh Thyme Dijon mustard
¼ tsp. chopped fresh rosemary
⅛ tsp. Fresh Thyme fine sea salt
⅛ tsp. ground black pepper
8 portobello mushrooms (about 1 lb. total), stems removed
Non-stick olive oil cooking spray
4 ¾-inch-thick slices medium eggplant
2 ½-inch-thick slices red onion
4 Pretzel buns
4 thin slices Swiss or Gruyère cheese
4 Fresh Thyme jarred roasted red bell peppers
½ cup lettuce leaves
Directions
- In a 2 gallon-size resealable plastic bag, combine the oil, vinegar, liquid amino, Dijon, rosemary, salt, and pepper. Add the mushrooms and turn several times to coat. Marinate mushrooms 30 minutes or up to 2 hours, turning the bag occasionally.
- Prepare a charcoal or gas grill for direct medium heat. Coat grate with cooking spray.
- Grill mushrooms, covered, 3 to 4 minutes per side, or until lightly charred and tender. Coat eggplant and onion with cooking spray and grill, covered, 3 to 4 minutes per side until lightly charred and tender. Toast the buns on the grill during the last 2 minutes. Transfer the food to a large platter or cutting board.
- To assemble each burger, layer a bottom bun with Gruyère, mushroom, eggplant, red onion, bell pepper, another mushroom, lettuce, and top bun. Secure burger with a pick or knife, if needed.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
Sale
$14.99 was $15.99$0.44/oz
Fresh Thyme Balsamic Vinegar - 16.9 Ounce
$4.99$0.30/oz
Fresh Thyme Liquid Aminos - 16 Fluid ounce
$3.99$0.25/fl oz
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
Fresh Thyme Organic Rosemary - 0.75 Ounce
Sale
$1.99 was $2.50$2.65/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
Highline Organic Portabella Grill Caps - 6 Ounce
$3.99$0.67/oz
Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$5.49$1.10/fl oz
Eggplant - 1.5 Pound
$2.99 avg/ea$1.99/lb
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
Pretzilla Soft Pretzel Burger Buns 4pk - 12.8 Ounce
$4.99$0.39/oz
Fresh Thyme Swiss Cheese Slices - 6 Ounce
$3.49$0.58/oz
Divina Roasted Sweet Peppers - 13 Ounce
$6.29$0.48/oz
Green Leaf Lettuce - 1 Each
$1.99
Directions
- In a 2 gallon-size resealable plastic bag, combine the oil, vinegar, liquid amino, Dijon, rosemary, salt, and pepper. Add the mushrooms and turn several times to coat. Marinate mushrooms 30 minutes or up to 2 hours, turning the bag occasionally.
- Prepare a charcoal or gas grill for direct medium heat. Coat grate with cooking spray.
- Grill mushrooms, covered, 3 to 4 minutes per side, or until lightly charred and tender. Coat eggplant and onion with cooking spray and grill, covered, 3 to 4 minutes per side until lightly charred and tender. Toast the buns on the grill during the last 2 minutes. Transfer the food to a large platter or cutting board.
- To assemble each burger, layer a bottom bun with Gruyère, mushroom, eggplant, red onion, bell pepper, another mushroom, lettuce, and top bun. Secure burger with a pick or knife, if needed.