These grilled portobello burgers are a delicious vegetarian alternative to traditional beef burgers. The juicy portobello mushrooms are marinated in a flavorful balsamic glaze and grilled to perfection. Topped with creamy goat cheese, caramelized onions, and fresh arugula, these burgers are bursting with flavor. They are easy to prepare and make a great option for a summer cookout or a weeknight dinner. Serve them on toasted buns with your favorite condiments and enjoy a hearty and satisfying meal.
Ingredients
- 4 portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 burger buns
- 4 ounces goat cheese
- 1 cup arugula leaves
- 1 red onion, thinly sliced
Directions
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper.
- Brush the portobello mushroom caps with the marinade, making sure to coat both sides.
- Place the mushrooms on the grill, gill side down, and cook for 5-7 minutes.
- Flip the mushrooms and cook for an additional 5-7 minutes, or until they are tender and juicy.
- While the mushrooms are grilling, toast the burger buns on the grill until slightly crispy.
- Spread a tablespoon of goat cheese on the bottom half of each bun.
- Top the goat cheese with a grilled portobello mushroom cap.
- Add a handful of arugula leaves and a few slices of red onion on top.
- Place the top half of the bun on the ingredients to complete the burger.
- Repeat with the remaining ingredients to make the remaining burgers.
- Serve the portobello burgers immediately and enjoy!
