These are the most delicious vegetarian burgers I have ever had. I originally got the recipe from one of my sisters-in-law and am so thankful that she introduced me to the Portobello Burger! I never actually thought I would find joy in a veggie “burger,” but these are fantastic! I only had to make a few tweaks to make this meal hard to beat health-wise. Even if you are the most meat-eating, burger-loving, carnivore, you should give these a try. Just don’t expect them to taste like meat, because that is what makes a veggie burger good — when it doesn’t try to be “meaty” at all, except in a filling sense!
These burgers come together really quickly, perfect for a weeknight meal. We serve them frequently with baked sweet potato fries for a little southern flare! We also make these when we have vegetarian friends visiting us. I love it when my vegetarian friends are impressed that a non-vegetarian successfully executed a vegetarian meal. I think they expect me to just serve them sides! 😉 What can I say?! I prefer the family-style meal where everyone eats the same dishes and everything gets passed around the table!
These also go very well with Asian-Inspired Coleslaw, as you might be able to make out from this last photo! I particularly like to serve these burgers with the coleslaw for lunch because everything just tastes so crisp and fresh. Also, the meal leaves me full, but not so full that I need a nap before I can continue with the rest of my day! You get plenty of veggies, and the greek yogurt in the balsalmic “mayo” gives you protein, too! You could also have these for dinner one night, and then have the extras for lunch the next day. Just reheat the mushroom, and then prepare like normal!
- 4 tbsp. balsamic vinegar
- 1 tbsp olive oil
- 2 tsp. minced garlic
- salt and pepper, to taste
- 4 tbsp. Greek yogurt
- 2 tsp. balsamic vinegar
- 4 portobello mushrooms, stemmed
- 4 tbsp. bleu cheese, crumbled
- 4 Sara Lee Delightful Wheat Hamburger Buns
- 1 cup spinach leaves
- 4 slices of tomato
- Combine all ingredients for the marinade in a large freezer bag and give it a shake to incorporate.
- Add mushroom caps to marinade, seal closed, and turn over a few times to coat.
- Place freezer bag in refrigerator to marinate for 1 hour.
- In the mean time, stir together Greek yogurt and 2 tsp. balsamic in a small bowl until fully combined.
- About 5 minutes before mushrooms will be done marinating, preheat grill on medium-high (or heat skillet on medium-high).
- Grill (or cook) mushrooms, covered, 3-4 minutes per side, or until tender.
- Remove mushrooms from grill and immediately add bleu cheese to undersides of mushrooms.
- Spread mayo on toasted bun, then make up burger with mushroom, spinach, and tomato.
- Serve immediately!
- Serving Size - 1 burger ・204 calories per serving
- Don't forget your napkin - these burgers are juicy!
- Great to eat for dinner and then have left-overs for lunch the next day. Plus, they'll look impressive to your colleagues!