BBQ Portobello Burger with Cheddarand jalapenos / curtido / fries
Portobello mushrooms have a "meaty" flavor that stands up to the intense summer flavors of BBQ sauce and tangy curtido in these vegetarian burgers.
Smarts: The frozen fries served with the burgers are best made in the oven, so it’s probably easiest just to put the portobellos in the oven as well. But just in case you'd rather toss your portobellos on the grill, we included instructions for that method as well.
- Jalapenos (opt) - 1, thinly sliced
- Mushrooms, portobello - 4, stems removed
- Oil, cooking - 1 Tbsp
- Cheese, cheddar - 4 slices
- Hamburger buns - 4
- BBQ sauce - 4 Tbsp (use your favorite)
- French fries, frozen - 1 lb (use your favorite)
- BBQ sauce - for serving (sub ketchup)
- Cabbage, red - 12 oz, thinly sliced
- Carrots - 4 oz, shredded on a box grater
- Jalapenos - 1/2, chopped
- Garlic - 1 clove, chopped
- Oregano, dried - 1 tsp
- Vinegar, apple cider - 3 Tbsp
- Oil, cooking - 3 Tbsp
- Cabbage / Carrots / Jalapenos (for burgers and cabbage) / Garlic - (If prepping right before cooking, get oven / grill heating first.) Prep as directed. Store jalapenos for burgers in one container. Combine cabbage, carrots, jalapenos (portion for curtido), and garlic in another container. (Can be done up to 5 days ahead)
- Make curtido - (This makes enough for 2 nights.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)
- Portobello mushrooms - Remove stems and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
- Heat oven to 425F / 218C (or use the temperature on the frozen fries package).
- Bake fries according to package directions.
- Brush portobello mushrooms with oil (portion for burgers). Season with some salt and pepper.
- If cooking mushrooms on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil and then grill mushrooms for 2 minutes on each side over direct heat. Move to indirect heat, close the grill, and cook until tender, 3 to 5 minutes more. Add cheese in the last minute of cooking.
- If cooking mushrooms in the oven: Spread mushrooms on a sheet pan with the hollow side facing up. Transfer to the oven and roast for 10 minutes. Turn mushrooms (note: If they released moisture while cooking, drain off excess water and use paper towels or dish towels to pat the mushrooms dry). Return mushrooms to oven and continue roasting until tender, 6 to 10 minutes more. In the last minute of cooking, top with cheese.
- Toast hamburger buns.
- Spread BBQ sauce onto bottom buns. Top with mushrooms, jalapenos (portion for burgers), curtido (reserve half for Wednesday), and top buns. Serve fries on the side with extra BBQ sauce or ketchup for dipping. Enjoy!
This meal has 17 reviews
I liked it but I didn’t care for the slaw.
I really like how the portobellos turned out!
Just ate the portobello as a side. Satisfying!
I’m not a big mushroom fan, so I did beef burgers here and really enjoyed it.
This was delicious! Loved the combination of flavors.
Made them for a family beach vacation and everyone loved it! Our mushrooms shrank so the “burgers” were a little comical but otherwise it was perfect!