Portobello Steakhouse BurgersPortobello Steakhouse Burgers
Portobello Steakhouse Burgers
Portobello Steakhouse Burgers
Elevate your veggie burger game! This Portobello Steakhouse Burger captures the essence of a classic steakhouse with a meatless twist.
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Recipe - Indianapolis, IN - Broad Ripple
Portobello Burgers with Lettuce & Onion
Portobello Steakhouse Burgers
0
Servings4
0
Ingredients
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
  1. 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.
  2. Prepare a charcoal or gas grill for direct medium heat. Coat grate with cooking spray.
  3. 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.
  4. 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
¼ cup Fresh Thyme extra virgin olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
2 Tbsp. Fresh Thyme balsamic vinegar
Fresh Thyme Balsamic Vinegar
Fresh Thyme Balsamic Vinegar - 16.9 Ounce
$4.99$0.30/oz
2 Tbsp. Fresh Thyme liquid aminos
Fresh Thyme Liquid Aminos
Fresh Thyme Liquid Aminos - 16 Fluid ounce
$3.99$0.25/fl oz
1 Tbsp. Fresh Thyme Dijon mustard
Fresh Thyme Organic Dijon Mustard
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
¼ tsp. chopped fresh rosemary
Fresh Thyme Organic Rosemary
Fresh Thyme Organic Rosemary - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
⅛ tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
⅛ tsp. ground black pepper
Fresh Thyme Organic Ground Black Pepper
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
8 portobello mushrooms (about 1 lb. total), stems removed
Highline Organic Portabella Grill Caps
Highline Organic Portabella Grill Caps - 6 Ounce
$3.99$0.67/oz
Non-stick olive oil cooking spray
Fresh Thyme Extra Virgin Olive Oil Spray
Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$5.49$1.10/fl oz
4 ¾-inch-thick slices medium eggplant
Eggplant
Eggplant - 1.5 Pound
$2.99 avg/ea$1.99/lb
2 ½-inch-thick slices red onion
Red Onions
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
4 Pretzel buns
Pretzilla Soft Pretzel Burger Buns 4pk
Pretzilla Soft Pretzel Burger Buns 4pk - 12.8 Ounce
$4.99$0.39/oz
4 thin slices Swiss or Gruyère cheese
Fresh Thyme Swiss Cheese Slices
Fresh Thyme Swiss Cheese Slices - 6 Ounce
$3.49$0.58/oz
4 Fresh Thyme jarred roasted red bell peppers
Divina Roasted Sweet Peppers
Divina Roasted Sweet Peppers - 13 Ounce
$6.29$0.48/oz
½ cup lettuce leaves
Green Leaf Lettuce
Green Leaf Lettuce - 1 Each
$1.99

Directions

  1. 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.
  2. Prepare a charcoal or gas grill for direct medium heat. Coat grate with cooking spray.
  3. 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.
  4. 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.