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Grilled Portobello Mushroom Burgers

Name: Grilled Portobello Mushroom Burgers
Prep time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: portobello mushroom caps — 400 g; olive oil — 73 g; balsamic vinegar — 44 g; soybean soy sauce — 30 g; garlic — 9 g; thyme — 1 g; salt — 5 g; black pepper — 3 g; mayonnaise — 109 g; dijon mustard — 15 g; provolone cheese — 112 g; whole wheat hamburger buns — 400 g; lean beef — 100 g; cos lettuce — 100 g; red onion — 55 g

Grilled Portobello Mushroom Burgers reads umami 7.2, richness 4.9 and salinity 4.8 on Palate's 0–10 flavor X-ray — a American main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.0 / 10
Sweet & Fruity — 3.7 / 10
Sour & Bright — 4.3 / 10
Bitter & Earthy — 4.6 / 10
Rich & Fat — 5.4 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 7.2 · Richness 4.9 · Salinity 4.8 · Earthy 4.3 · Sourness 4.2 · Allium 3.4 · Sweetness 2.9 · Funk & Ferment 2.6 · Fruity 2.6 · Herbaceous 1.8 · Nutty 1.6 · Bitterness 1.5 · Warm Spice 1.4 · Smoke 0.9 · Heat 0.8 · Floral 0.6

What's in it (15)

portobello mushroom caps — 400 g
olive oil — 73 g
balsamic vinegar — 44 g
soybean soy sauce — 30 g
garlic — 9 g
thyme — 1 g
salt — 5 g
black pepper — 3 g
mayonnaise — 109 g
dijon mustard — 15 g
provolone cheese — 112 g
whole wheat hamburger buns — 400 g
lean beef — 100 g
cos lettuce — 100 g
red onion — 55 g

Time & effort: about 45 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 157.4 kcal, 8.4 g protein, 6.8 g fat, 15.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Whisk together the olive oil, balsamic vinegar, soy sauce, 2 cloves of the garlic, thyme, salt, and pepper in a large shallow dish. Add the portobello caps, turning to coat both sides, and marinate at room temperature for 20 minutes, turning once halfway through.
While the mushrooms marinate, whisk the mayonnaise, Dijon mustard, and remaining garlic clove in a small bowl to make a garlic aioli; set aside.
Heat a gas or charcoal grill (or a grill pan over medium-high heat) to medium-high, about 450°F, and brush the grates clean; lightly oil the grates.
Remove the mushrooms from the marinade, reserving the marinade, and place them gill-side down on the grill. Grill until well-charred and deeply grill-marked on the first side, 5-6 minutes.
Flip the mushrooms, brush with the reserved marinade, and grill until tender and their juices pool in the caps, 5-6 minutes more.
Top each cap with a slice of provolone, close the grill lid, and cook until the cheese is fully melted, 1-2 minutes.
During the final minute, place the buns cut-side down on the cooler edge of the grill and toast until golden, 30-60 seconds.
Spread the aioli on both cut sides of the toasted buns. Layer the bottom buns with lettuce, tomato, red onion, and a cheese-topped mushroom cap, then season the mushroom with a pinch of salt to taste. Close the burgers and serve immediately.

Dishes with a similar flavor shape

Mushroom Stroganoff with Egg Noodles — American
Mushroom Bourguignon over Mashed Potatoes — French
Texas Hash — Tex-Mex
Kalops (Beef and Allspice Stew) — Swedish
Baked Ziti with Roasted Vegetables — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.