Get cookin’ with this Caprese Balsamic Portobello Mushroom Burger
A balsamic portobello mushroom burger recipe that’s sure to shake up your burger routine.
It’s pretty common to get into a burger rut. You add the same simple toppings every time because it’s easy. It’s time it reintroduces yourself to the idea that a burger recipe can really surprise and delight you. It’s time to try the Caprese Balsamic Portobello Mushroom Burger.
Caprese Balsamic Portobello Mushroom Burger Toppings: Freshness is Key
When you’re dealing with a burger such as this, the ingredients on top of the Portobello mushroom are just as important. Let’s start with the tomatoes. When you’re shopping for tomatoes, always pick the ones from the top of the pile. These are the freshest. Give them a little squeeze. They should have a nice, taut skin and a rich red color.
That brings us to the mushrooms.
Portobello mushrooms have a very rich, earthy flavor, so don’t be afraid to choose one that’s almost as big as your burger. These mushrooms are very porous and absorb moisture easily, so don’t wash or soak them in water or they will become soggy.
To remove the stem, gently rock it back and forth until it gives way.
With such flavorful toppings, you’ll want your burger to have a seasoning that fits in and plays its role. Our Twist’d Q™ Bangin’ Chophouse Burger Seasoning is a delicious blend of sea salt, course garlic, onion and dill seed that will knock your socks off. It’ll hold it’s own against those juicy tomatoes and beefy mushrooms.
From there, feel free to get a little crazy and add your own flair to your burger. Maybe you like a toasted bun or a little bit of butter on there. We say go for it.
If you’re looking for another over-the-top burger recipe, we recommend this American Royal Bacon Mozzarella Burger. With bacon, cheese and a whole lot more, it’s everything you could possibly want from a classic American burger.
1/3 cup olive oil
2 1/2 Tbsp balsamic vinegar
1 tbsp plus 1 tsp Twist’d Q™ Bangin’ Chophouse Burger Seasoning
4 large portobello mushrooms, stems removed
Vegetable oil (for grill)
4 slices mozzarella cheese
4 burger or sandwich buns
8 slices tomato
4 large fresh basil leaves
- Preheat a gas or charcoal grill on medium-high heat (350°F) for 15 minutes.
- In small bowl, whisk the oil, vinegar and Bangin’ Chophouse Seasoning.
- Wipe the tops of mushrooms with a damp paper towel. Place the mushrooms in a large zip-tight plastic bag; pour the oil mixture into the bag. Seal the bag, pressing out excess air. Massage the mushrooms in the bag with the marinade. Let the mushrooms stand at room temperature for 15 minutes.
- Oil a clean kitchen towel and use tongs to coat the hot grill grate with oil. Remove the mushrooms from the marinade. Use tongs to place the mushrooms gill side up on the hot grill grate. Cook the mushrooms, uncovered, for 14 minutes. Turn the mushrooms and cook 5 minutes longer. Place 1 slice of cheese over each mushroom. Cook the mushrooms, covered, 2 minutes longer or until the cheese melts.
- Place the mushrooms on the bottom buns. Evenly top the mushrooms with tomatoes, basil sprigs and top buns.
- Mushrooms are very porous and absorb moisture easily. Do not wash or soak them in water or they will become soggy.
- To easily remove the stem from a mushroom, gently rock the stem back and forth until it releases.
- If time allows, let the mushrooms stand 30 minutes or refrigerate up to 2 hours in the marinade.
- To toast the buns, place them cut side down on the hot grill grate during the last 2 minutes of cooking.
- Try sundried tomatoes, olive tapenade or roasted garlic on your burgers.
- To cook the mushrooms in the oven, place them gill side up in a baking dish and bake at 400°F for 10 minutes. Turn the mushrooms, top with cheese, and broil 1 minute or just until the cheese melts.