Portobello Bison Burgers Recipes

PORTOBELLO BURGERS

Steps:

• Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
• Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
• In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
• Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.

PORTOBELLO BUFFALO BURGERS WITH CELERY APPLE SLAW

Steps:

• Cook vegetables for burgers:
• Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
• Meanwhile, make slaw:
• Cut celery and apple into 2-inch-long thin julienne with slicer.
• Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
• Finish and cook burgers:
• Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
• Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
• Serve burgers, topped with slaw, on buns.

PORTOBELLO MUSHROOM BURGER

Steps:

• In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
• Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
• Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
• When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
• During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

PORTOBELLO BISON BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.
• Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.