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.
Mexican Mushroom Burger Recipe
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
- 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
- plastic zip lock bag
- grill set for direct heat
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.
- Combine the mayonnaise, chopped chipotle, and chipotle powder then put aside until needed.
- 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.
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