Be sure to select fresh somewhat dry flat portobello mushroom caps that are free of any slimy or mushy spots!
Flavor ideas: Favorite mustard, Spicy mayo, Sriracha or other hot sauce(s), Bacon, Avocado, Tomato slices, Pickle slices, Picked veggies, Lettuce or baby spinach, Slaw, Kale slaw, Peppers, Roast red pepper, Goat cheese, Other cheeses, Onion slices, Caramelized onion, Sauerkraut, Kimchi,
For the burger in the photo, I used Dijon mustard, sliced avocado, sliced red bell pepper, red cabbage sauerkraut.
Prepare the meat by mixing in salt and pepper, or your favorite burger seasoning (sometimes I like to use about 2 tsp of Cajun seasoning). Form 4 patties (or 3 large patties, or 2 JUMBO ½ patties woohoo!) from the 1lb of beef. Set aside on a plate for cooking.
Wash, dry, and remove the stems from the mushrooms. After patting the mushroom caps dry, add salt and pepper. Slice and prepare (or get someone else to do this while you’re cooking the patties and bunany topping choices.
Outdoors: Simply grill both the burgers and the Portobello mushroom caps on your charcoal or gas grill. Be sure to start the burgers FIRST and add the mushroom caps a little after you flip the burgers.
Indoors: Cook the burger patties in your favorite cast iron skillet or grill pan, and broil the mushroom caps in the oven or toaster oven. Place the mushroom caps underside UP on a wire rack over a sheet pan (to catch juices). Broil gently, checking in to make sure nothing starts burning. Flip to cook both sides, being sure to cook the tops of the caps last so that the extra juices fall into the pan.
Having a party? Set this up like a little burger bar where everyone can assemble their own burger. If you have vegetarian friends be sure to cook up veggie burger patties for them.
I like adding the mustard to both mushroom “buns” before adding the beef patty and any toppings.
Be sure to have plenty of napkins handy these burgers are juicy, messy and delicious!