Nix any doubt you have in your mind about these Hawaiian portobello mushroom burgers tasting like some overly healthy, vegetable substitution of a burger. Carnivores and vegans will unite over something that tastes this insanely delicious. The juicy flavors of the teriyaki marinated portobello mushrooms pair perfectly with a layer of smoked gouda cheese (we even used vegan cheese) and grilled pineapple with onions.
I’ve ordered a few portobello burgers over the years while out at restaurants, but I couldn’t believe how easy it is to make these right at home. The rich layers of flavors throughout every bite will quickly make you forget any desires you had for a traditional burger. No really, you have to give these a try and see for yourself just how tasty they are! My meat-eating significant other gave me two thumbs and asked if there was any more.
HAWAIIAN PORTOBELLO MUSHROOM BURGERS
Ingredients (yields 2 burgers):
- (2) Portobello Mushroom Caps
- Pineapple (sliced into 1/2” rings)
- Brioche Buns
- Smoked Gouda Cheese Slices (use Vegan, if desired)
- (1) Yellow Onion (sliced into 1/4” rings
- Romaine Lettuce
- Avocado (sliced)
- Teriyaki Sauce
- Olive Oil
- Start with your portobello mushroom caps. Give them a good scrub in the sink and then on a cutting board, flip them over and remove the stem and gills with a spoon.
- Brush a small amount of teriyaki sauce onto the mushroom caps, but don’t worry about getting it perfect. Next, place the mushrooms in a sealable bag and pour ¼ to ½ cup of teriyaki dressing into the bag. Move the liquid around a bit to get a nice coating on the entire mushroom and then place in the fridge to marinate for at least 1 hour.
- In the meantime, prep the rest of the ingredients. Slice the pineapple into 1/2” rings with the core removed. Also slice the yellow onion into 1/4” rings. Brush both the pineapple and the onion with olive oil. This is to ensure they will not stick to the grill.
- Turn the smoker on to 375°. Choose the pellets you desire, we used applewood. Once the grill is up to temperature, place the portobello mushrooms (cap side down), onions and pineapple onto the grates. Since we are using a smoker and not a grill, the mushrooms take slightly longer. Cook time varies from 8-10 minutes, flip and cook for another 4-6 minutes. Continue to flip the pineapple and onion as well.
- Once the mushrooms are almost done cooking, add the slices of smoked gouda cheese. Leave on until melted. Also place the brioche buns onto the grill to get them slightly toasted.
- Remove all items from the grill and bring inside to the prep station. Assemble the burger as follows; bun + mushroom + cheese + pineapple + onion + lettuce + avocado + bun.
Cue the Don Ho or Jack Johnson tunes, fire up the smoker, pour the Chardonnay and enjoy each and every bite of this Hawaiian-inspired meatless creation. Aloha!
By: Kristin Mansky of Modish & Main