Introduction

Enjoy a delicious and satisfying vegetarian-friendly alternative with these Grilled Idaho Mushroom Burgers. Large, meaty Portobello mushroom caps are grilled to perfection on the Arteflame grill, creating a savory and smoky flavor that makes for an incredible burger substitute. Cooked with buttery goodness, these burgers achieve the perfect sear and deep, rich flavor, making them a top choice even for meat lovers. Serve them with your favorite toppings for the ultimate grilled experience.

Ingredients

• 4 large Portobello mushroom caps
• 4 burger buns
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 4 slices Swiss cheese (optional)
• 1 cup arugula or lettuce
• 1 tomato, sliced
• 1 red onion, sliced
• 4 tbsp mayonnaise or preferred burger sauce

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and allow the firewood to catch, heating the grill for about 20 minutes.

Step 2: Prepare the mushroom marinade

1. In a small bowl, mix melted butter, minced garlic, balsamic vinegar, soy sauce, smoked paprika, salt, and black pepper.
2. Brush both sides of the Portobello mushroom caps generously with the marinade.

Step 3: Grill the mushrooms

1. Place the mushroom caps on the flat cooktop griddle, starting closer to the center for higher heat.
2. Sear them for about 3-4 minutes per side, pressing down slightly to maximize contact with the grill surface.
3. Move the mushrooms toward the outer edge of the cooktop to finish cooking for another 5 minutes, basting occasionally with more butter.

Step 4: Toast the buns

1. Butter the insides of the burger buns.
2. Place them cut-side down on the outer heat zone of the cooktop and toast until golden brown, about 1-2 minutes.

Step 5: Assemble and serve

1. Spread mayonnaise or sauce of choice on the toasted burger buns.
2. Place a grilled mushroom cap on each bun, followed by Swiss cheese (if using), lettuce, tomato slices, and red onion.
3. Top with the other half of the bun and serve immediately.

Tips

• For extra flavor, let the mushroom caps marinate for 15-30 minutes before grilling.
• Always grill near the center for high heat, then move ingredients outward for slower cooking.
• Slicing mushrooms after grilling can create great mushroom “steaks” for additional serving options.

Variations

1. Spicy Mushroom Burger: Add a sprinkle of red pepper flakes to the marinade and top with spicy mayo and jalapeños.
2. Italian Mushroom Burger: Add fresh mozzarella and basil, and drizzle with balsamic glaze.
3. BBQ Portobello Burger: Brush with barbecue sauce while grilling and top with crispy fried onions.
4. Cheesy Garlic Mushroom Burger: Melt provolone and add roasted garlic aioli.
5. Avocado Mushroom Burger: Layer mashed avocado and microgreens for a fresh, creamy bite.

Conclusion

These Grilled Idaho Mushroom Burgers bring the robust flavors of grilled Portobello mushrooms straight to your plate. The Arteflame grill ensures a perfect, even sear while maintaining the mushrooms' juiciness. Enjoy these burgers as a healthy and hearty alternative that doesn’t compromise on taste!

Best Pairings

• Sweet potato fries, grilled on the Arteflame cooktop for a crisp finish.
• Grilled corn on the cob with butter and chili powder.
• A refreshing coleslaw to balance the smoky richness of the mushrooms.