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Epicurious

The Ultimate Grilled Portobello Burger

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Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Cooks' Note

Sponsored by Bush's® Beans, Created by Julia Mueller of The Roasted Root

Recipe information

  • Yield

    2 burgers

Ingredients

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

Preparation

  1. Step 1

    Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.

    Step 2

    Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.

    Step 3

    Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.

    Step 4

    Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.

TagsVeggie BurgerBurgerPortobello MushroomMushroomVegetableEggplantBell PepperArugulaLeafy GreensMainNut FreeVegetarianWeeknight MealsGrillingBlenderSponsor
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