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Portobello Mushroom Burger

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This Portobello mushroom burger with blue cheese and caramelized onions is loaded with incredible umami flavors.
  • Author: Delphine Fortin
  • Prep Time: 1 hour 30 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 6 burgers 1x
  • Category: Mains
  • Cuisine: American
  • Diet: Vegetarian

This Portobello mushroom burger with blue cheese and caramelized onions is loaded with incredible umami flavors. Prepared with an easy 40-minute hamburger bun, this vegetarian burger has it all. Even meat-eaters love it!

Ingredients

Scale

For the burger buns (makes about 6 buns):

  • 2 Tablespoons active dry yeast
  • 1 cup + 2 Tablespoons (270 ml) warm water
  • ⅓ cup (80 ml) vegetable oil
  • ¼ cup (50g) sugar
  • 1 large egg
  • 1 teaspoon salt
  • 3 to 3 ½ cups (360-420g) all-purpose flour
  • 1 yolk, for brushing
  • 1 Tablespoon sesame seeds

For the Portobello filling:

  • 6 Portobello mushrooms
  • 4 Tablespoons teriyaki sauce
  • ½ cup (120 ml) balsamic vinegar, divided
  • 7 ounces (200g) blue cheese
  • 2 medium red onions, finely sliced
  • ¼ cup (60 ml) olive oil
  • 1 Tablespoon brown sugar
  • Fresh lettuce leaves, for garnishing
  • ½ cup (90g) cooked kidney beans (optional)*
  • ⅓ cup (75g) tomato sauce (optional)*

Instructions

For the burger buns:

  1. Preheat the oven to 425°F (220°C), and line a large baking sheet with parchment paper.
  2. In a large bowl, dissolve yeast in warm water. Add oil and sugar, and let sit for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
  3. Turn onto a floured surface, and knead by hand until smooth and elastic, about 3-5 minutes. Divide into about 6 equal parts, and shape each into a ball. Place them a few inches apart onto the prepared baking sheet, cover and let rest for 10 minutes.
  4. Generously brush each bun with the beaten yolk, sprinkle with sesame, and bake for 8-12 minutes or until golden brown. Remove from pans and transfer to wire racks to cool.

For the filling:

  1. For the caramelized onions. Heat olive oil in a large skillet over medium heat. Once hot, add the onions and cook until translucent. Add ¼ cup (60 ml) balsamic vinegar, brown sugar, and cook uncovered for about 20 minutes, stirring occasionally. The onions are ready when they are soft, slightly sticky and caramelized.
  2. For the Portobellos. Combine teriyaki sauce and the remaining ¼ cup (60 ml) balsamic vinegar in a shallow dish. Place mushroom caps, gill-side up, and let marinade for 15 minutes or more.
  3. In a large skillet, heat olive oil over medium-high heat. Cook the Portobello mushrooms about 6-7 minute per side, until cooked through and perfectly tender. Top each mushroom with blue cheese and continue to cook until just melted, about 2 minutes.**
  4. Heat the bean-tomato sauce (optional)* in a small saucepan over medium heat.
  5. For assembling. Cut the buns in half. Add some lettuce, caramelized onions and beans (if using)* on the cut side of each bun. Now add a Portobello mushroom with blue cheese, and cover with the top bun. Enjoy!

Notes

* These are the two ingredients you need to make the bean-tomato sauce (entirely optional in the recipe). You can skip the sauce and simply assemble your burger with lettuce, caramelized onions and Portobello mushrooms.

** Alternatively, you can grill the mushrooms in the oven at 400°F (200°C) until tender, about 15 to 20 minutes. Add the blue cheese, then return the Portobello mushrooms to the oven until the cheese melts, about 3 to 5 additional minutes.

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https://www.delscookingtwist.com/portobello-mushroom-burger-with-blue-cheese-and-caramelized-onions/