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Asian Portobello Burgers
with Sriracha mayo / chilled cucumber, shallot, basil salad

Active: 35 min Total: 1 hr 5 min

Portobello burgers are infused with tons of Asian-inspired flavor thanks to a simple marinade. Cook these burgers on the grill or stovetop and top them with spicy mayo for a fun addition to the summer grilling rotation.

Tags

Ingredients

Servings:
4
Metric
Asian Portobello Burgers:
  • Garlic - 2 cloves, chopped
  • Mushrooms, portobello - 4, stems removed
  • Stock, any variety - 1/2 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Oil, sesame - 1 Tbsp
  • Sugar, brown - 1 tsp
  • Coriander, ground - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Lettuce, any crisp variety like Romaine or Boston leaf - 4 leaves
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Hamburger buns - 4
  • Sriracha Mayo (ingredients listed separately) - ~1/4 cup
Sriracha Mayo:
  • Green onions - 1, chopped green and white parts
  • Mayonnaise - 4 Tbsp
  • Sriracha - 1/2 tsp, more or less, to taste
  • Limes - 1, juice of
Chilled Cucumber, Shallot and Basil Salad:
  • Shallots - 1 bulb, sliced
  • Cucumbers, medium - 3, diced
  • Basil - 10 leaves, sliced
  • Oil, olive - 2 tsp
  • Vinegar, rice - 1 Tbsp
  • Sugar - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Marinate mushrooms - Chop garlic. Remove mushroom stems. Combine garlic with stock, soy sauce, sesame oil, sugar, ground coriander and black pepper. Place mushrooms in a dish and pour marinade over top. Flip mushrooms to coat both sides and marinate for at least 30 minutes and up to one day. (Can be done up to 1 day ahead)
  2. Shallots - Slice shallots. (Can be done up to 5 days ahead)
  3. Make Sriracha mayo - Chop green onions. Combine green onions with mayonnaise, Sriracha and lime juice. Taste and add more Sriracha if you’d like it spicier. (Can be done up to 3 days ahead)
  4. Cucumbers / Basil / Lettuce - Prep as directed. (Can be done 1 day ahead)
  5. Make salad - Combine shallots with cucumbers, olive oil, vinegar, sugar and basil. Season with some salt and pepper and refrigerate until ready to serve. (Can be done 1 day ahead)

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Make

  1. If cooking portobellos in the oven: Turn on the oven’s broiler. Brush a sheet pan with first part of cooking oil. Add portobello mushrooms on sheet pan and broil until tender and golden brown, 8 to 10 minutes, flipping once midway. While you have the broiler on, you can also brush the buns with the second part of cooking oil and broil until toasted, ~1 minute on each side.
  2. If cooking portobellos on the grill: Heat a grill to 500F (260C). Brush grill with first part of cooking oil and place mushrooms over direct heat. Grill until tender and golden brown, 8 to 10 minutes, flipping once midway. (Move the mushrooms to indirect heat if they start to burn.) While you have the grill on, you can also brush the buns with the second part of cooking oil and broil until toasted, ~1 minute on each side.
  3. Assemble burgers by spreading both halves of buns with Sriracha mayonnaise. Add mushrooms and lettuce leaves.
  4. Serve burgers with cucumber salad on the side and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (133)
Gluten-free (4)
Paleo (18)
Vegetarian (13)

55 reviews

We loved this a lot! My boyfriend said it's his favorite of the several CS burger recipes we've tried so far. Great flavors!

By: Kathryn
Posted: Jul 05, 2018
Diet: Original
0 Helpful

Sriracha Mayo is out of this world!

By: Marie
Posted: Aug 02, 2017
Diet: Original
0 Helpful

Really quick, easy, and tasty! Simple to make kid friendly because the spice is in the mayo.

By: Caroline
Posted: Jul 19, 2017
Diet: Original
0 Helpful

Tasty!

By: JESSICA
Posted: Jun 14, 2017
Diet: Paleo
0 Helpful

Made this tonight (no buns). The burgers, sauce, and cucumber salad were all fabulous! I did double the oil and vinegar for the cucumbers...and them drizzled some of the mayo sauce over it as well.

By: Erin
Posted: Feb 10, 2017
Diet: Original
0 Helpful

Husband made this. The burgers were good; we used 'mini buns'. However, the cucumber salad was pretty basic, nothing special.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful