Description

Take a bite of this super flavourful burger! Loaded with avocado & chimichurri. This portobello mushroom burger recipe is quick & easy!

Ingredients

Units Scale

4 burger buns of choice*
2 avocados*
dash of lemon juice
1 tsp miso paste
romaine lettuce leaves*
optional: pickled red onion

For the Mushrooms:

4 portobello mushroom caps*
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp tamari (or soy sauce)
2 cloves garlic, minced
1/2 tsp chilli powder
pinch of salt & pepper

For the Chimichurri (you will likely have leftover):

1/2 cup cilantro, leaves and thin stem, chopped (or sub parsley)*
2 tbsp oregano leaves, chopped (or 1/2 tsp dried)
3 cloves garlic, minced
1/8 – 1/4 cup olive oil (I like using less oil so it isn’t too runny on the burgers)
1 1/2 – 2 tbsp red wine vinegar
1/2 red chilli pepper, deseeded and sliced (or a pinch of red pepper flakes)
1/8 tsp sea salt and pepper

*Fresh Ingredients you need that are not part of our pantry and freezer tips.

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Instructions

Make the chimichurri in advance and chill in the fridge for 1-2 hours if possible. Otherwise, prepare while the mushrooms are marinating.

Gently twist and pull the stems from the mushrooms (reserve them for another recipe like a breakfast scramble the next morning!). Then brush off any dirt (don’t use water or the mushrooms will get soggy).
Combine the marinade ingredients in a large shallow dish and lay the mushrooms in the marinade. Use a pastry brush to help coat both sides of the mushrooms. It may seem like there is not a lot of marinade but this prevents the mushrooms from getting too soggy.
Allow the mushrooms to marinate for 10 minutes.
Meanwhile, make the chimichurri if you haven’t made it before-hand. Combine all the ingredients in a small bowl and adjust the flavour to your liking. I like using less oil and vinegar so the sauce doesn’t run straight off the burgers!
Mash the avocado and add a dash of lemon juice to stop the avocado from browning too quickly. Stir in the miso paste until combined.
To grill your mushrooms, heat a grill pan or non-stick skillet over medium heat. Add as many mushrooms as will comfortably fit in the pan and cook for 3-5 minutes on each side until softened and browned.
To serve: grill your buns to get them nice and warm, place romaine lettuce leaves on the bottom bun to catch any liquid released, top with a mushroom, then a generous amount of avocado, and drizzle chimichurri. Finish with pickled red onion. And enjoy!

Notes

Approximate Cost: CAD $16.95 ($4.24/burger) accounting for a full batch of chimichurri, ¼ of a romaine lettuce head, and 2 large avocados. The cost goes down to CAD $3.74/burger if you make a half batch of chimichurri or CAD $12.69 if you skip the chimichurri altogether.

Cost Comparison: CAD $1.62 for each portobello mushroom plus the marinade vs. $1.87 – $3.17 each for frozen store-bought beef burgers. Or compare to a Big Mac for instance, at CAD $5.69.

We have spread the marinade to cover 6 mushrooms. Use an extra avocado and the 6 burgers will cost roughly: CAD $19.46 ($3.24/burger).

Have some napkins on hand! These burgers will likely be messy to eat! We try to lessen the amount of liquid used for the marinade and the chimichurri to avoid too much messiness. But… messy burgers are fun right?

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Burgers & Sandwiches
Method: Stovetop
Cuisine: American