Smoky Portobello Mushroom Burgers (Missouri Style) | Arteflame

Introduction

There is something magical about the moment a marinated Portobello cap hits the searing hot carbon steel of the grill. The immediate hiss, followed by the rising aroma of wood smoke and tangy Missouri-style BBQ sauce, signals that summer is officially here. These burgers are far from a boring veggie alternative; they are juicy, messy, and packed with a savory "meaty" bite that holds its own against any beef patty.

Why This Is My Summer Go-To

While I love a slow-smoked brisket, this recipe is my secret weapon for mixed crowds. It transforms a humble fungus into a show-stopping centerpiece. The magic lies in the high-heat sear from the Arteflame, which locks in natural juices and creates a caramelized, sticky crust that you just can't get in a frying pan. It’s quick, impressive, and deeply satisfying for herbivores and carnivores alike.

Chef’s Tips for the Perfect Sear

• Scrape the Gills: Use a spoon to gently remove the black gills inside the cap. This prevents the burger from tasting muddy and keeps it from getting soggy.
• Moisture Control: Wipe the mushrooms with a damp cloth instead of soaking them. You want them to sear on the steel, not steam in their own water.
• Patience Pays Off: Once they hit the grill, let the carbon steel do the work. Don't flip until you see a deep, golden-brown crust.

Make It Your Own

To keep this fully vegan, simply swap the brioche for a sturdy plant-based bun and ensure your Worcestershire sauce is anchovy-free. If you crave a bit of heat, trade the Provolone for Pepper Jack cheese or add a pinch of cayenne to the marinade.

Ingredients

The Main Event

• 4 large Portobello mushroom caps, stems removed and gills carefully scraped out
• 4 Brioche buns, halved
• 4 slices Provolone or Swiss cheese
• 1 cup Missouri-style BBQ sauce (thick, sweet, and tangy)
• 2 tbsp Olive oil or melted butter for brushing

The Marinade

• 1/4 cup Balsamic vinegar
• 2 tbsp Soy sauce or Tamari
• 1 tbsp Worcestershire sauce (ensure vegetarian if necessary)
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• Salt and fresh cracked black pepper to taste

Optional Toppings

• Crispy fried onions
• Sliced dill pickles
• Fresh arugula or iceberg lettuce
• Sliced red onion

Instructions

Step 1: Prepare the Mushrooms

1. Gently wipe the mushroom caps clean with a damp cloth or paper towel; do not soak them in water.
2. Remove the stems and carefully scrape out the black gills using a spoon to prevent the burger from turning dark and muddy.
3. In a small bowl, whisk together the balsamic vinegar, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Brush the mixture generously over both sides of the mushroom caps. Let them sit for 15–20 minutes to absorb the flavors.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (hickory or oak works best for that Missouri flavor).
2. Allow the grill to heat up for about 20 minutes. You are looking for a hot center sear zone and a medium-heat outer ring.
3. Lightly oil the flat cooktop surface with olive oil to prevent sticking.

Step 3: The Sear

1. Place the mushroom caps directly on the hot flat cooktop, gill-side down first.
2. Press them down gently with a spatula to ensure full contact with the steel. Grill for 4–5 minutes until you see a nice, golden-brown sear.
3. Flip the caps over. Brush the seared side generously with half of the BBQ sauce.
4. Move the caps slightly further from the center fire to cook the other side for another 4–5 minutes without burning the sauce.

Step 4: Melt and Toast

1. Top each mushroom cap with a slice of Provolone or Swiss cheese.
2. If needed, cover the mushrooms with a basting dome for 1 minute to speed up the melting process.
3. While the cheese is melting, place the brioche buns cut-side down on the cooktop. Toast them for 1–2 minutes until they are golden and crispy.

Step 5: Assemble and Serve

1. Remove the buns and mushrooms from the grill.
2. Place a bed of arugula or lettuce on the bottom bun.
3. Add the cheesy, sauced mushroom cap.
4. Top with extra BBQ sauce, sliced pickles, crispy onions, or red onion.
5. Cap it with the top bun and serve immediately while hot and juicy.

Tips

Success with Portobello burgers on the Arteflame often comes down to moisture management and heat control. Mushrooms are naturally high in water content. By scraping out the gills, you not only improve the texture but also prevent the burger from becoming soggy. When you place the caps on the cooktop, resist the urge to move them constantly. Let the carbon steel build that crucial crust, which adds a savory, steak-like texture to the mushroom. If you find your fire is too hot, utilize the outer edges of the Arteflame cooktop; this area is perfect for slow-roasting the mushrooms all the way through without scorching the sugars in the balsamic marinade.

Additionally, don't skimp on the resting time for the marinade, but don't overdo it either. A 20-minute soak is the sweet spot. If you leave them too long, the salt in the soy sauce will draw out moisture before they hit the grill, making them rubbery. For an extra smoky kick, you can briefly sear the mushrooms directly over the open fire grate for 30 seconds before moving them to the flat top, but watch out for flare-ups from the oil.

Variations

While the Missouri-style approach focuses on tangy BBQ sauce and classic savory spices, the neutral profile of Portobello mushrooms makes them an excellent canvas for culinary creativity. You can easily adapt this recipe to suit different dietary needs or flavor preferences without changing the core cooking method on the Arteflame. Here are a few ways to mix things up:

• The Spicy Ozark: Add cayenne pepper to the rub and top with pepper jack cheese and grilled jalapeños.
• The Earthy Swiss: Skip the BBQ sauce and use garlic aioli, caramelized onions, and extra Swiss cheese.
• California Style: Top with fresh avocado slices, sprouts, and a slice of tomato instead of the heavy BBQ sauce.
• Vegan Delight: Use agave instead of honey in your sauce, skip the cheese (or use a vegan alternative), and ensure the bun is dairy-free.
• Blue Smoke: Crumble blue cheese on top instead of Provolone for a sharp, tangy contrast to the sweet BBQ glaze.

Best pairings

A burger this flavorful needs sides that can hold their own without overpowering the main event. Since you already have the Arteflame heated up, it makes sense to utilize the flat top for your sides as well. The tangy sweetness of the Missouri-style sauce pairs beautifully with salty, crispy textures and fresh, bright flavors that cut through the richness of the cheese and mushroom.

• Grilled Sweet Corn: Roast corn on the cob directly on the grill grate or flat top, then roll in lime butter and chili powder.
• Sweet Potato Wedges: The natural sweetness complements the BBQ sauce; grill them on the flat top until crispy.
• Creamy Coleslaw: A vinegar or mayo-based slaw adds a necessary crunch and acidity to balance the soft texture of the mushroom.
• Craft Beer: A local Missouri Amber Ale or a nutty Brown Ale pairs perfectly with the caramelized BBQ flavors.

Conclusion

The Smoky Missouri-Style Portobello Mushroom Burger is more than just a vegetarian alternative; it is a celebration of outdoor cooking on the Arteflame. By combining the meaty texture of giant portobellos with the high-heat searing capabilities of your grill, you create a dish that is robust, flavorful, and incredibly satisfying. The caramelization of the glaze and the smokiness from the wood fire elevate this humble fungus into a meal that stands proudly alongside any brisket or rib rack.

Whether you are hosting a mixed crowd of vegetarians and meat-eaters or simply looking to lighten up your heavy BBQ rotation, this recipe delivers on all fronts. It’s messy, it’s tangy, and it captures the heart of heartland barbecue. So fire up the grill, pour the sauce, and enjoy a burger that proves you don't need beef to have a feast.