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Caprese Portobello Burgers
with spinach and berry salad

Active: 40 min Total: 40 min
We combine the best Italian appetizer with a portobello burger in this meal that practically shouts summer. Our members loved this combination so much last summer that we couldn’t resist bringing it back.
Tags

Ingredients

Metric
Servings:
4
Caprese Portobello Burgers:
  • Mushrooms, portobello - 4, stems removed
  • Mozzarella, fresh - 6 oz, sliced
  • Zucchini - 1, peeled into ribbons
  • Tomatoes, beefsteak (or similar large tomato) - 1, sliced
  • Basil - 12 leaves
  • Hamburger buns - 4
  • Vinegar, balsamic - 6 tsp
Spinach and Berry Salad:
  • Vinegar, balsamic - 2 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp
  • Strawberries - 8 oz, sliced
  • Spinach, baby - 5 oz
  • Blueberries - 4 oz
  • Almonds, shaved or slivered - 1 oz

Nutrition Facts

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Prep

  1. Make vinaigrette - Whisk together vinegar, maple syrup, mustard and oil. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  2. Portobello mushrooms - Remove stem and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
  3. Strawberries - Slice strawberries. (Can be done up to 2 days ahead)
  4. Mozzarella / Zucchini / Tomatoes / Basil leaves - Prep as directed. For zucchini, just peel until you hit the seeds in the middle. Place zucchini ribbons in a colander and toss with a pinch or two of salt. The salt will draw out the moisture.

Make

  1. Give portobello mushrooms a light sprinkle of salt right before grilling.
  2. If cooking on a grill: Heat up grill to 500F. Brush grates with some oil and then grill mushrooms for 2 minutes on each side over direct heat (i.e., over the flames). Then move to indirect heat, close the grill and cook for another 3 to 4 more minutes, or until tender. Buns can be toasted on the grill at the same time (~2 minutes on the hot grill should do).
  3. If cooking on stovetop: Heat up a grill pan to high heat. Brush with some oil, and then grill mushrooms for 2 minutes on each side. Then lower heat to medium and cook for another 4 to 5 minutes on the lower heat setting. Toast buns on the grill pan at the same time if there is room or wait till after mushrooms are done (~2 minutes on the hot grill should do).
  4. Place mushrooms onto bottom buns. Top with zucchini ribbons, fresh mozzarella, basil leaves, and tomatoes. Drizzle with balsamic vinegar (it’s best to pour into a spoon and then drizzle from spoon). Close burgers with the top bun.
  5. Toss vinaigrette with baby spinach, strawberries, blueberries and almonds and enjoy with warm burger.

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Nutrition Facts

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Reviews

Ratings

Original (86)
Gluten-free (7)
Paleo (8)
Vegetarian (14)

28 reviews

Another delicious summer time hit at my house!

By: Lisi
Posted: Jul 21, 2020
Diet: Original
0 Helpful

Used ground turkey and added oregano to the patties but otherwise super tasty!

By: Zach
Posted: May 25, 2019
Diet: Paleo
0 Helpful

These turned out great! I remember making them last year and being a little disappointed but I’m so glad I gave them another try (I think I used ground turkey last time and didn’t like how the flavours worked together. Beef was better). Made a balsamic aioli instead of just drizzling the vinegar.

By: Tiffany
Posted: May 27, 2018
Diet: Original
0 Helpful

We have made the Paleo version of this meal several times since trying it almost a year ago. The burgers are perfectly seasoned, and the flavor combined with the grilled portabellos, tomatoes, basil and balsamic is amazing. Although this is a paleo version, we often add a slice of sharp cheddar because it is so good. Also, love the easy balsamic dressing with the salad. Definitely, one of our favorites.

By: Mary
Posted: May 11, 2018
Diet: Paleo
0 Helpful

I love the flavor of these burgers. The salad is great, too.

By: Caroline
Posted: Nov 16, 2017
Diet: Original
0 Helpful

I liked the salad, but didn't think the burgers were that exciting

By: Jenna
Posted: Sep 08, 2017
Diet: Original
0 Helpful