Smoky, sweet, garlicky deliciousness. You have to use all the adjectives when describing my Balsamic Glazed Portobello Mushroom Burgers. So easy to make, guaranteed to never fall apart on the grill, and just in time for the 4th of July.
Mushrooms are another one of those amazing vegetables (i.e cauliflower) that are so versatile in the kitchen. They are like little sponges taking on any flavor you give them which makes mushrooms perfect for marinating. Now I know mushrooms aren’t always a crowd favorite but I promise if you make these burgers you wont regret it! In fact, I’m positive that after I post this recipe I’ll get a couple of requests to make these for the upcoming holiday.
I used a grill to cook the mushrooms but if you don’t have one, you could always fake the grill effect with a grill pan. No grill pan? Just use a non-stick skillet.
The glaze is optional but totally necessary. Plus, you won’t waste any of that incredible marinade that took all night to get ready for you.
I also used olive oil rubbed kale for the topping as a mild crunch factor between the soft bun and mushroom but feel free to top your burgers with whichever greens you fancy.
Made them for your holiday or any day? Leave a comment and let me know how it went!
P.S. I posted a tutorial for these on the ‘gram. Check out babemadeblog on Instagram under story highlights!
Balsamic Glazed Grilled Portobello Mushroom Burgers
Servings: 4 burgers
- 4 large portobello mushroom caps
- 1/3 cup balsamic vinegar
- 2 tbsp low sodium soy sauce
- 3-4 cloves of minced garlic
- 3 tsp coconut sugar
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 1 vine ripe tomato
- 2 1/2 cups roughly chopped kale
- 2 tbsp vegan mayo (optional)