Vegan Grilled Portobello Burgers

These Vegan Grilled Portobello Burgers are packed with savory, umami flavor thanks to the scrumptious marinade. When piled high with additions like grilled onions and vegan pesto, it’s a burger you’ll want to make every weekend. The grilled portobello mushrooms are also perfect as a side dish. We quickly marinate the mushrooms and save the leftovers with the help of FoodSaver, who is sponsoring this post!

You guys, for the first time ever, I have a grill of my very own. The house that I moved into in April is the first place I’ve lived since moving out of my parent’s that even has a backyard with space for a grill. Lucky for me, at the same time I was moving into my place, my mom’s boyfriend Billy was moving in with her. He just so happened to have a grill he needed to get rid of. Of course, I took it.

Since then, I’ve barely been using the grill. Honestly, I’m mostly using it as a plant stand when it’s not in use. BUT – this latest grilled creation of mine has me predicting that I’ll be using the grill a whole lot more often.

Enter: Vegan Grilled Portobello Burgers!!! These grilled portobello mushroom burgers are so full of bold, umami flavors thanks to scrumptious marinade. When piled high with additions like grilled onions and vegan pesto, it’s a burger you’ll want to make every weekend. It’s worth moving the plants off the grill :D

Now, let’s talk about the marinade. We mix up balsamic vinegar and lemon juice for tang, tamari for savoriness, a touch of olive oil, minced garlic, maple syrup for sweetness, and my secret weapon: white miso, for a bomb of umami flavor.

To help the marinade absorb super quickly, we turn to my latest kitchen gadget obsession – the FoodSaver FM2000! The FoodSaver is the #1 best-selling vacuum-sealing system that helps you preserve your food to make it last longer (perfect for reducing your food waste). It’s awesome for prep-ahead meals, storing leftovers, or in this case, infusing your marinade in a FLASH. It also has a 5-year limited warranty and is ETL safety certified.

For this recipe, we combine the ridiculously delicious marinade with the cleaned portobello mushrooms in one of the FoodSaver’s vacuum sealing bags and seal it up. By removing the air from the bag, the marinade penetrates the mushrooms quickly and easily, so your marinating time is SUPER fast – you can do it for as little as 10 minutes before you grill.

Once the mushrooms have marinated, we fire the grill up nice and hot and grill the mushrooms for a few minutes on each side to get those nice grill marks. I also like to grill some onions and the hamburger buns while the mushrooms are on there. I use gluten-free buns, but you can use whichever buns you like.

Next up! Time to assemble. Here’s what I like to put on my burger:

• Vegan basil pesto
• Fresh arugula
• Heirloom tomato slices
• Grilled onion slices
• Balsamic glaze

You could also add vegan cheese, vegan aioli, or whatever else you like on your burger. Kyle and I devoured two of these for lunch freshly made and they were irresistibly good. The marinated mushrooms are thick and bursting with savory flavor, which pairs so well with the herbaceousness of the pesto, the mellow grilled onions, and sweet balsamic glaze. These are such a perfect option to have at a barbeque for a vegetarian and vegan option.

I had made four of the burgers, so I vacuum sealed the other two burgers with the FoodSaver FM200. We ended up eating them the next day (though they definitely would’ve been good for a few more). To heat them up, I added some vegan cheese and then pressed them in my waffle iron. That was a fantastic idea. They essentially got turned into paninis, with crusty bread, and melted cheese, and all those veggies. SO irresistible.

Give these a try next time you’ve got the grill fired up! Whether you eat those scrumptious marinated and grilled mushrooms as a side dish, or as part of a delicious portobello burger, you’re sure to love them. Enjoy!

5 from 1 vote

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Vegan Grilled Portobello Burgers

These Vegan Grilled Portobello Burgers are packed with umami flavors thanks to the scrumptious marinade. When piled high with additions like grilled onions and vegan pesto, it's a burger you'll want to make every weekend. The grilled portobello mushrooms are also perfect as a side dish all on their own.

Course Main Course

Cuisine American

Servings 4 sandwiches

Author Rachel

Ingredients

• 4 whole portobello mushrooms

For the marinade

• ¼ cup balsamic vinegar
• 2 tablespoons tamari or soy sauce or coconut aminos
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon (~2 cloves) minced garlic
• 2 teaspoons white or chickpea miso
• 1 teaspoon pure maple syrup
• 4 hamburger buns I used gluten-free buns from Canyon Bakehouse

To assemble

• Vegan pesto
• Fresh arugula
• Heirloom tomato
• Grilled white onions
• Balsamic glaze

Instructions

1. Cut the stems off of the portobello mushrooms and wipe them clean with a damp towel. Use a spoon to remove the gills from the bottom of the mushrooms.
2. In a small bowl, whisk together the balsamic marinade, tamari, lemon juice, olive oil, minced garlic, miso, and maple syrup until fully combined.
3. Place the portobello mushrooms in a FoodSaver bag and pour the marinade over them. Vacuum seal the bag according to FoodSaver’s directions and let marinate at room temperature for 10 to 30 minutes.
4. When ready to cook, heat the grill to medium heat. You can also use a grill pan. Brush the grill with avocado oil. Use tongs to remove the mushrooms from the bag one at a time and place directly on the grill. Grill for 3 to 4 minutes on each side, until you see grill marks forming and the mushroom is cooked through.
5. If you’re making burgers, I’d recommend grilling your buns and onions as well while the mushrooms cook.

6. Assemble the burgers with the additions that I mentioned, or with whatever other options you prefer. Serve immediately and devour!

7. If you have any leftovers, you can store all of the ingredients separately, or assemble the burgers and store them in a vacuum-sealed FoodSaver bag. If you choose the second, I recommending heating them up panini-style!