Portobello Mushroom Burger


Ingredients for one burger

  • 1 large portobello mushroom
  • kosher salt, a pinch
  • black pepper, a pinch
  • 3 slices red onion
  • 3 slices fennel
  • 1 garlic clove, sliced
  • 2 teaspoons fresh rosemary
  • 2 tablespoons cheddar/gruyere, shredded
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • 2 teaspoons course ground dijon mustard
  • tomato slices
  • 1 hamburger bun


Melt olive oil and butter together on an indoor grill pan. (A skillet will work just fine if you don’t have a grill pan.) Sauté onion and fennel together until caramelized. Sprinkle kosher salt and pepper over both sides of your mushroom and place on grill pan. You will grill your burger for 5-7 minutes per side, turning every couple of minutes. Once the mushroom is close to being done, cook your garlic until fragrant. This will only take a few seconds. Turn the burger so the smooth side is down and lay the garlic that you’ve sauteéd on the inside of the mushroom cap. Add the rosemary and then top with the cheese. Cook until the cheese melts. If you’d like to toast your bun, you can do so on the grill pan while the cheese is melting. After your bun is toasted, spread both sides of it with dijon mustard. Lay a couple tomato slices on the bottom bun, top with the burger and then finish with the top half of the bun. Enjoy!

Until next time, Kris