Smoky Portobello Mushroom Burgers Missouri Style

Introduction

Portobello mushrooms make for an amazing burger alternative when grilled to perfection on the Arteflame grill. These smoky, juicy mushroom burgers are bursting with flavor and have a deliciously meaty texture. By using the Arteflame’s high heat center grill grate for a perfect initial sear and the flat cooktop to finish cooking, you can achieve the ideal grilled mushroom burger. Serve it with your favorite toppings for a satisfying meal.

Ingredients

• 4 large portobello mushroom caps
• 2 tbsp melted butter
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 brioche or pretzel buns
• 4 slices smoked Gouda cheese
• 1 large tomato, sliced
• 1 small red onion, sliced
• 4 lettuce leaves
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp balsamic vinegar

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Visit Grill Store

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood over them.
3. Light the paper napkins and let the firewood catch.
4. Allow the grill to heat for about 20 minutes.

Step 2: Prepare the mushrooms

1. Wipe the portobello mushrooms clean with a damp cloth.
2. Remove the stems and scrape out the gills if preferred.
3. Brush both sides of the mushrooms with melted butter.
4. Mix smoked paprika, garlic powder, onion powder, salt, and black pepper together.
5. Sprinkle the seasoning mix generously over the mushrooms.

Step 3: Sear and cook the mushrooms

1. Place the mushrooms gill-side down on the center grill grate for 1 minute to get a good sear.
2. Flip the mushrooms and sear for another minute.
3. Move the mushrooms to the flat griddle cooktop to continue cooking, cap-side down.
4. Cover each mushroom with a slice of smoked Gouda cheese and allow it to melt.

Step 4: Toast the buns

1. Place the brioche or pretzel buns cut-side down on the flat griddle cooktop.
2. Toast until golden brown, about 1-2 minutes.

Step 5: Assemble the burgers

1. Mix mayonnaise, Dijon mustard, and balsamic vinegar.
2. Spread the sauce onto the toasted buns.
3. Place a lettuce leaf on the bottom bun, followed by the cheesy mushroom patty.
4. Add tomato slices and red onion slices.
5. Top with the remaining bun and serve.

Tips

• For extra smoky flavor, grill mushrooms over a wood fire using hickory or oak.
• Let the mushrooms rest for a couple of minutes before assembling the burgers to retain their juices.
• If the mushrooms release too much moisture, pat them dry before grilling.

Variations

• Spicy Chipotle: Add 1 tsp of chipotle powder to the seasoning mix and top with spicy pepper jack cheese.
• BBQ Glazed: Brush with your favorite BBQ sauce before searing and top with cheddar.
• Italian Style: Top with mozzarella and fresh basil, served with a balsamic glaze.
• Mexican Twist: Use cotija cheese and add sliced avocado and pickled jalapeños.
• Garlic Parmesan: Coat mushrooms in Parmesan and garlic butter before grilling.

Best Pairings

• Sweet potato fries
• Grilled corn on the cob
• Coleslaw with apple cider dressing
• Cold lemonade or craft beer
• Grilled pineapple slices with cinnamon

Conclusion

These smoky Missouri-style portobello mushroom burgers are packed with flavor and easy to make on the Arteflame grill. Whether you're keeping it classic or trying a bold new variation, these grilled mushroom burgers are sure to impress. Enjoy the rich, smoky taste and juicy texture with your favorite toppings and sides.