Portabella Mushroom & Cheddar Burgers
The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
These grilled veggie burgers with portabella mushroom cap buns are full of meaty flavor without the actual meat.
Heinen’s offers a great selection of meatless burgers for your grilling pleasure. My favorite is their frozen portabella & cheese veggie burger. You may be under the impression that meatless meals are lacking in the flavor department, but I am here to tell you they not only have a ton of flavor, but the texture of these patties is comparable to that of their meaty relative. Say goodbye to “Meatless Monday,” these veggie burgers are delicious any day of the week!
If you’re trying to cut back on the carbs, I’ve got a delicious solution. Have you ever considered substituting the traditional burger bun for a veggie? I love lettuce-wrapped burgers, but they often make for a messy meal. However, with a portabella mushroom cap, you can avoid the spill out of toppings thanks to their curved top and hollowed out center.
The best part about this low-carb bun is its simplicity. Just make shallow cuts into the top of the mushroom cap, marinate in balsamic, soy sauce and spices and grill or bake in the oven until tender. They have so much more to offer than their starchy counterpart.
Packed with flavor and super savory, veggie burgers are the new hot summer meal.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Portabella Mushroom & Cheddar Burgers
Servings: 4
Ingredients
For the Portabella Mushroom & Cheddar Burger
- 8 portabella mushroom caps
- 1 box (4 patties) of Heinen’s frozen portabella and cheese veggie burgers, thawed
- ¼ cup balsamic vinegar
- ¼ tsp. cayenne pepper
- ½ tsp. smoked paprika
- 1 Tbsp. coconut aminos or low sodium soy sauce
- 1 Tbsp. olive oil
For the Sriracha Mayo
- 11/2 cups mayo
- ¼ tsp. cayenne pepper
- ½ tsp. smoked paprika
- 1 Tbsp. sriracha
Toppings
- Great Lakes Growers living lettuce, red or green
- Red onion
- Pepper Jack cheese
- Avocado
- Tomato
Instructions
- Preheat the oven or grill to 350˚F. If using the grill, make sure to clean off the grates and spray them down with Heinen’s avocado oil spray to keep the burgers and mushroom caps from sticking. If using the oven, line a baking sheet with parchment paper and set aside.
- Using a sharp knife, make shallow cuts into the top of the mushroom cap.
- Add the balsamic vinegar, olive oil, coconut aminos or soy sauce, cayenne pepper and smoked paprika to a Ziploc bag.
- Using a spoon, scoop out the stem nubs and the gills (optional) of the mushroom. Place the mushrooms caps in the bag with the marinade and allow to sit for 5-10 minutes. These don’t need to marinate long due to the mushrooms quick absorption rate. You can let them sit for up to 30 minutes. The longer they sit, the more intense the flavor will be.
- Remove the mushrooms from the bag, shaking off any excess marinade and reserving the remaining marinade for basting. Cook in the oven or on the grill for 3-4 minutes per side, or until caramelized and deep golden brown in color. Brush the remaining marinade over the mushroom caps several times as they cook.
- Cook the thawed burger patties at 350˚F, along with the mushroom caps. Cook the burgers for 3-4 minutes per side, just like the mushrooms. If the veggie patties are still frozen, they will require an additional 2-3 minutes per side.
- For the sriracha mayo, mix all the ingredients together in a small mixing bowl. Spread a couple Tbsp. inside each of the portabella mushroom caps.
- Assemble the burgers with a mushroom cap as the base followed by lettuce, red onion, tomato (optional), avocado and a veggie burger patty.
- Finish by topping the burger with another mushroom cap.
