Grilled Portobello Mushroom Burger

Name: Grilled Portobello Mushroom Burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 portobello mushrooms (stems and gills removed); 3 Tablespoons olive oil; 2 Tablespoons balsamic vinegar; 1 Tablespoon soy sauce; 2 cloves garlic (minced); 1 teaspoon Hey Grill Hey Beef Rub; 4 hamburger buns (brioche); tomatoes (sliced); yellow onion (sliced); arugula; dill pickle chips; 1 cup mayonnaise; 1 clove garlic (minced); 1 teaspoon Dijon mustard; 1 lemon (zest and juice); salt and pepper (to taste)

Prep 15 min Cook 10 min Serves 4 Source

Ingredients

4 portobello mushrooms (stems and gills removed)
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon soy sauce
2 cloves garlic (minced)
1 teaspoon Hey Grill Hey Beef Rub
4 hamburger buns (brioche)
tomatoes (sliced)
yellow onion (sliced)
arugula
dill pickle chips
1 cup mayonnaise
1 clove garlic (minced)
1 teaspoon Dijon mustard
1 lemon (zest and juice)
salt and pepper (to taste)

Steps

1
Preheat the grill. Set your grill up for direct heat around 400 to 450 degrees F. I made these with my charcoal grill, but gas, electric, or your pellet grill will also work.
2
Prep the mushrooms. Use a spoon to gently scrape out the gills from the underside of each mushroom cap. Use a sharp knife to cut out the stems. Wipe the caps clean with a damp paper towel, then place them on a baking sheet.
3
Make the aioli. Combine the mayo, garlic, Dijon mustard, lemon zest and juice, salt, and pepper in a small bowl, then whisk until evenly mixed. Cover and place in the refrigerator until ready to serve.
4
Marinate the mushrooms. In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, and minced garlic. Brush the marinade on both sides of the mushroom caps, then season with the Beef Rub. Allow the mushrooms to marinate for about 10 minutes while your grill heats up.
5
Grill the mushrooms. When your mushroom caps finish marinating, place them on the grill grates gill-side up, then close the lid. Cook for 4 to 5 minutes, then flip the caps over, close the lid, and cook 4 to 5 more minutes. Optionally, add your cheese slices during the final minute or 2 of grilling to melt a bit. This is also a good time to toast your buns.
6
Assemble, serve, and enjoy. Spread mayo or garlic aioli on the bottom bun, then layer on your arugula, tomato, and red onion. Set the cheesy portobello cap on top, add some avocado slices, and finish with the top bun. These burgers are hearty enough to stand on their own, but they're also great alongside some grilled corn or a pile of crispy fries.