This juicy Portobello hamburger recipe will add a flare of taste to your traditional burger recipes. These mushrooms are much more flavorful than the traditional small white mushrooms. Portobellos are easily recognizable at the grocery stores due to their very large size, both stem and cap. They are darker in color and when cooked, become juicy.
There are some recipes that omit the buns and use the mushroom cap as a substitute. For my recipe, I include the buns, but slice up the mushrooms and place it on top of the burger. You can add any condiments you like. These mushrooms add so much of a "meaty" flavor that it may taste as if you are getting double dose of meat protein in this meal. You can dress this hamburger up or down with all your favorites.
To prepare this dish, start by pre-heating the grill. Once the grill is ready, start with the portobello mushrooms since they will take longer to grill than the hamburgers. You will know they are ready when they become soft and juicy. Grilling time on the hamburgers will vary depending on taste, usually less than 5 minutes per side if you like medium rare or grill for longer than 5 minutes for well done. Once the mushrooms are cooked, slice them lengthwise.
Homemade Hamburgers: 1 pound of ground beef, 1 egg, 1/2 cup of bread crumbs, salt and pepper. Mix the above ingredients in a bowl and form into patties.
To assemble the burger, spread the mayo on the top and bottom of the bun, add the hamburger, Swiss cheese, tomatoes, onions, jalapenos, and top with the mushrooms.
Serve along side french fries or sweet potato fries. You can also serve it along side a side salad.
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