We occasionally go to this burger joint, EO Burger. I always get the Portobello Mushroom Burger and every time I order it, the cashier looks at me and says, “You know there’s no meat on that burger, right?” Every. Single. Time.
Apparently a lot of people order the Portobello Mushroom Burger expecting there to be meat on it. Just to be clear, there’s no meat on this portobello burger I’m sharing with you to day. Just a big, ol’ fat, meaty mushroom. And lots of flava.
Even the meat eaters won’t be sad there’s no meat on this burg. It’s the ultimate summer grilling recipe—super easy, healthy, and totally satisfying. There’s something special about portobello mushrooms and if you’ve never tried one in burger form, it’s time!
The spicy chipotle mayonnaise is the perfect accompaniment for this vegetarian burger. If you’d rather keep it vegan you can use vegan mayo, or try a cashew mayo like this one and nix the cheese. Either way, you’re going to love this Portobello Mushroom Burger on the grill!
The Best Portobello Mushroom Burger with Chipotle Mayo
A super tasty, no-meat burger
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 burgers 1x
- Category: main meal
- Cuisine: American
Ingredients
2 large portobello mushroom caps
4 tablespoons avocado oil (or oil of choice, I prefer avocado oil as a high heat oil)
juice of one lime
1 teaspoon ancho chili powder
3/4 teaspoon cumin
1/2 teaspoon salt
1 teaspoon minced garlic
2 slices Colby Jack cheese, or cheese of preference
for the chipotle mayo
1/4 cup good-quality mayonnaise
1/2 chipotle pepper in adobo
1 teaspoon adobo sauce
1 teaspoon lime juice
salt and pepper, to taste
2 hamburger buns
Instructions
Gently twist off the stems of the portobello mushroom caps. Wash and dry the mushrooms and place them in a shallow baking dish. In a small bowl, mix together the avocado oil, lime juice chili powder, cumin, salt, and garlic. Pour it over the portobello mushrooms and turn them over several times so they are well-coated. Cover and allow to marinate 30 minutes or longer.
To make the chipotle mayo, put the mayonnaise, chipotle pepper, adobo sauce, and lime juice in a small blender or food processor and process until smooth. Taste and add salt and pepper as needed.
Preheat your grill to high heat, about 400 degrees. Oil the grates and then add the mushroom caps to the grill. Allow the mushrooms cook about 5 minutes per side. Baste with the remaining marinade liquid during the cooking time, and add the cheese during the last 1-2 minutes.
Assemble your burgers and top with the chipotle mayonnaise. I added lettuce and tomato to my burger; pick your favorite toppings and enjoy!
Nutrition
- Serving Size: 1 burger
- Calories: 585
- Sugar: 8g
- Sodium: 568mg
- Fat: 46.5g
- Carbohydrates: 31g
- Protein: 12g
Keywords: vegetarian burger
If you love portobello mushrooms as much as I do, you might enjoy my Portobello Mushroom Fajitas, as well!
Hi Maryea, I’m curious what kind of mayo you use? Thanks! Tracy
My latest favorite is the Primal Kitchen mayo made with avocado oil. It’s so hard to find good mayo! I haven’t seen this one in stores, but I’ve ordered it from Thrive Market online.
I love portobello burgers! Portobello mushrooms are perfect for it cause they are so nice and meaty!
They definitely are!
yay! I’m in need of awesome grilling recipes and this one definitely fits the bill!
I’ll be making these over and over all summer long! 🙂
yum! This is just perfect for a summer BBQ!!! Pinned 🙂
Thanks so much for pinning!
These are BEAUTIFUL!! I’ve noticed you using avocado oil in your recipes recently. We have a bottle of that sitting at Alchemy–I’m totally using it in something soon!
I love that you called these shroom burgs beautiful. You get me. 🙂 Yes, I have been using avocado oil more. It’s a good option for higher heat cooking. After reading about how eating oils that are cooked over their smoking points can cause inflammation I’ve been more careful with the oils I cook with.