Grilled Portobello Burgers with House Sauce.
My grilled portobello burgers are topped with creamy havarti cheese, served with lettuce and tomato on a fluffy bun and drizzle with house sauce. Tons of flavor and super satisfying – these are the best summer meal!
Burger season is here!
These portobello burgers are marinated and grilled until tender, smoky and charred. They’re topped with havarti cheese and served with my howsweeteats house sauce. Lettuce, tomato, bun, done!
I’m on a major sandwich kick right now! Just in time for memorial day weekend and the start of summer. If you don’t feel like making my pimento cheese grilled chicken sandwiches, go for the meatless version!
Mushrooms burgers take on the flavor of whatever ingredients they’re paired with. Marinating them gives them a big tangy boost and when they are drizzle with my house sauce… oooooh eeeee.
Best meal ever.
The burgers are ridiculously satisfying and smooth. You can make them into slider sized burgers or use the large portobellos like I show here.
Over a decade ago I had a huge infatuation with portobello burgers. I discovered them and absolutely fell head over heels.
I love the flavor, the texture – everything!
Then, I got more into bean-based burgers. These veggie burgers are out of this world. The best I’ve ever had!
And just recently, I shared my black bean smashburgers. Oh my gosh. The next level was unlocked… those are crispy, crunchy, satisfying and taste amazing.
Originally, I wanted to make portobello smashburgers. I tried a few times and it just didn’t give me the result I was craving – those crispy edges, that paper thin burger, the texture I love.
Instead, I’ve been making my grilled portobello burgers and topping them with havarti cheese until it gets melty. The mushrooms are marinated and infused with lots of flavor, and then grilled until smoky and charred and cheesy!
I.love.them.
And they come together so fast! Winning all around.
Grilled Portobello Burgers with House Sauce
Portobello Burgers with House Sauce
Ingredients
- 4 portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon worcestershire sauce
- 1 teaspoon garlic powder
- kosher salt and pepper
- 4 slices havarti cheese
- shredded lettuce, for serving
- sliced tomatoes, for serving
- 4 buns, for serving
house sauce
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon your favorite BBQ sauce
Instructions
- Clean the mushrooms and remove the stem. Score the top of the mushrooms - I like to do a criss cross pattern. You want the marinade to soak into the mushrooms!
- Place the mushrooms in a dish in a single layer. Whisk together the olive oil, vinegar, worcestershire, garlic powder and a big pinch of salt and pepper. Pour the mixture over the mushrooms.
- Flip the mushrooms a few times so all sides are coated. Marinate for 30 minutes, flipping once or twice during the marinade time.
- Preheat the grill to medium-high. I like mine to be around 450-500 degrees F when I’m ready to grill. While it preheats, make the house sauce.
- When the grill is hot enough, make the burgers. Remove the mushrooms from the marinade and let the rest drip into the pan. Place the mushrooms on the grates. Cover and grill for 5 minutes.
- Gently flip and grill for another 3 to 4 minutes. Add a slice of cheese on top of each mushroom. Cover and grill for another minute.
- To assemble the burgers, top a bun with shredded lettuce. Place the portobello cap on top. Drizzle with the house sauce and top with a slice of tomato. Serve!
house sauce
- Whisk all ingredients together until creamy and smooth and combined. Serve for dipping or as a drizzle sauce. Stays great in the fridge for a week.
Did you make this recipe?
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And… favorite!
2 Comments on “Grilled Portobello Burgers with House Sauce.”
delicious
These were very good. I will make these again. Suggestions for reheating the leftovers?