Vermont Balsamic Maple Portobello Burgers

Introduction

These Vermont Balsamic Maple Portobello Burgers capture the deep, earthy flavor of mushrooms with a sweet and tangy edge from a maple-balsamic marinade. Grilled to perfection on the Arteflame grill, this recipe delivers a gourmet experience without needing an oven or any pans. Perfectly seared, juicy, and full of unforgettable Vermont-inspired flavors, these plant-forward burgers are guaranteed to impress.

Ingredients

• 4 large portobello mushroom caps, stems removed
• 2 tbsp pure Vermont maple syrup
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 2 tbsp melted butter (plus extra for grilling)
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste
• 4 brioche or sourdough buns
• 4 slices of sharp Vermont cheddar cheese (optional)
• Fresh arugula or spinach leaves
• Sliced red onion
• Sliced tomato
• Butter for toasting buns

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 napkins soaked in vegetable oil in the center of the fire bowl.
2. Stack dry firewood over the napkins.
3. Light the napkins and let the grill heat up for about 20 minutes.
4. Allow the center grate to reach 1,000°F and the cooktop to get evenly hot.

Step 2: Prepare the Marinade

1. In a bowl, mix maple syrup, balsamic vinegar, Dijon mustard, melted butter, minced garlic, salt, and pepper.
2. Whisk until fully combined.

Step 3: Marinate the Mushrooms

1. Place the portobello caps in a shallow dish or zip-top bag.
2. Pour the marinade over the mushrooms and let sit for 15–20 minutes while the grill heats.

Step 4: Grill the Mushrooms

1. Place the marinated mushrooms on the center Arteflame grill grate to sear them for 1–2 minutes per side to lock in the juices.
2. Transfer mushrooms to the flat cooktop surrounding the center grate.
3. Cook for another 6–8 minutes per side, basting with extra marinade if desired. Mushrooms should be tender and slightly crispy on the outside.

Step 5: Toast the Buns & Assemble

1. Butter the inside of each bun and place them cut-side-down on the flat cooktop until golden brown.
2. Optionally, add Vermont cheddar to the mushrooms in the last 2 minutes of cooking to melt.
3. Assemble each burger with mushroom cap, greens, tomato, onion, and any preferred condiments.

Tips

• Use center grate for an intense sear, then finish mushrooms on the flat cooktop.
• Do not overcook—remove mushrooms when close to desired doneness.
• Add a slice of cheese only at the end, so it melts properly without sliding off.
• Use butter instead of oil for deeper flavor and golden browning.
• Always allow mushrooms to rest slightly before serving for maximum juiciness.

Variations

1. Smoky Chipotle Portobello: Replace Dijon with chipotle mayo and add smoked paprika to the marinade for a smoky kick.
2. Blue Cheese & Walnut Portobello: Top burger with crumbled blue cheese and toasted walnuts for a decadent, tangy crunch.
3. Garlic Herb Portobello: Add chopped fresh rosemary, parsley, and thyme to the marinade for an herby profile.
4. Avocado Veggie Stack: Add grilled zucchini and avocado slices along with the portobello for a multi-layered veggie burger.
5. Pepper Jack Jalapeño Burger: Use pepper jack cheese and grilled jalapeño slices for a peppery heat.

Best pairings

• Sweet potato fries seasoned with smoked paprika
• Grilled corn with butter and sea salt
• Iced maple tea or a chilled Vermont IPA
• Pickled red onions or cucumber salad

Conclusion

These Vermont-inspired Balsamic Maple Portobello Burgers are loaded with bold and complex flavors. Grilled entirely on the Arteflame, they showcase how versatile this grill is—even for plant-forward dishes. Whether serving vegetarians or burger lovers, this is one unforgettable grilling experience.