Name: Mexican Mushroom Burger
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Ingredients: 1/2 cup orange juice; 1/4 cup olive oil; 1 lime (juiced); 2 chipotle peppers (finely chopped); adobo sauce (to taste); 2 tablespoons chopped cilantro; 1 teaspoon garlic salt; 2 Portobello mushrooms; 1/4 cup mayonnaise; 1 chipotle pepper (finely diced); chipotle powder (to taste); 1 Anaheim pepper (or poblano pepper); 1/4 head iceberg lettuce; 1/2 red onion; 3 corn tortillas (or flour tortillas); oil (for deep frying); salt (to taste); 2 hamburger buns; 2 slices Monterey jack cheese

Portobello mushrooms are a beautiful cooking option as shown in this flavorsome Mexican-influenced burger. Whether you want to skip the meat or have a vegetarian guest coming over for dinner, this is a great option. Portobello mushrooms are savory, hearty, and have a great texture in a burger.

The Mexican mushroom burger includes a lot of personal touches like a homemade marinade and abode mayonnaise. The toppings inside include grilled peppers and deep-fried tortillas.

This is a great option for meatless Mondays and vegetarian friends. Or, just because there were some wonderful portabello mushrooms available at the local farmers’ market. The mushrooms get a deep, rich flavor from the marinade and a smoky flavor from the grill.

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A portobello mushroom burger is layered on top of a slice or red onion and shredded lettuce and being topped with fried tortilla strips.

The Mexican mushroom burger includes a lot of personal touches like a homemade marinade and abode mayonnaise.

A close up shot of a portobello mushroom burger with layers of shredded lettuce, red onion, sauce, fried tortilla strips, and a bun.

Portobello mushrooms are a beautiful cooking option as shown in this flavorsome Mexican-influenced burger.

Two portobello mushrooms are in a resealable plastic bag with marinade, resting on a wooden cutting board.

Clean off the portobello mushrooms then place them in the zip lock bag. Pour over the marinade then chill for 4 to 6 hours to let the flavors absorb.

Two marinated portobello mushrooms are cooking on a grill grate.

Grill the mushrooms for 3 to 4 minutes per side until tender.

Mexican Mushroom Burger Recipe

Steve Waldron

reviews

Portobello Mushrooms are a beautiful cooking option as shown in this flavorsome grilled Mexican-influenced Burger.

Print Review

Preparation 4

Cook 15

Ready in 4 15

Servings Servings

CourseLunch

InfluenceGlobal

DifficultySeasoned

MethodGrill

Similar RecipesBurgers, Marinade

Print Review

Ingredients

Mexican Mushroom Marinade

1/2 cup orange juice
1/4 cup olive oil
1 lime juiced
2 chipotle peppers finely chopped
adobo sauce to taste
2 tablespoons chopped cilantro
1 teaspoon garlic salt
2 Portobello mushrooms

Adobo Mayonnaise

1/4 cup mayonnaise
1 chipotle pepper finely diced
chipotle powder to taste

Mushroom Burger

1 Anaheim pepper or poblano pepper
1/4 head iceberg lettuce
1/2 red onion
3 corn tortillas or flour tortillas
oil for deep frying
salt to taste
2 hamburger buns
2 slices Monterey jack cheese

Equipment

plastic zip lock bag
grill set for direct heat

Directions

Mexican Mushroom Marinade

In a cup or bowl whisk together the orange juice, olive oil, lime juice, chopped chipotle, abode sauce, cilantro, and garlic salt.
Clean off the portobello mushrooms then place them in the zip lock bag. Pour over the marinade then chill for 4 to 6 hours to let the flavors absorb.

Adobo Mayonnaise

Combine the mayonnaise, chopped chipotle, and chipotle powder then put aside until needed.

Mushroom Burger

Preheat a deep fryer to 350 degrees F (175 degrees C) and a grill to medium heat.
Grill the Anaheim or poblano pepper until the skin is well charred. Place in a bowl and cover with plastic wrap for 1 hour to let it finish steaming. Remove the charred skin then slice the pepper into strips.
Slice the iceberg lettuce and red onions. Set aside.
Slice the tortillas into thin strips, then deep until golden brown, 1 to 3 minutes. Drain on paper towels, then season with salt.
Remove the mushroom from the marinade. Grill the mushrooms for 3 to 4 minutes per side until tender. Top with the Monterey jack cheese. When the cheese has melted remove it from the grill.
Halve the two hamburger buns then toast the inside over the grill until golden brown.
Build the burger with the base of the toasted bun, top in order with the adobo mayonnaise, lettuce, red onion, Portabello mushroom, grilled peppers, and fried tortillas, then top with the other side of the toasted bun.

Nutritional Information

Calories: 605kcalCarbohydrates: 61gProtein: 18gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 15gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 37mgSodium: 2041mgPotassium: 741mgFiber: 11gSugar: 15gVitamin A: 841IUVitamin C: 63mgCalcium: 356mgIron: 3mg