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Portobello Romesco Burgers

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Portobello Romesco Burgers are hearty vegetarian burgers featuring juicy grilled Portobello mushrooms topped with smoky homemade Romesco sauce and fresh vegetables. They’re a satisfying Mediterranean-inspired meal that’s perfect for cookouts, weeknight dinners, or casual gatherings.

Ingredients

  • 4 large Portobello mushroom caps, stems removed
  • 4 burger buns
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup roasted red peppers
  • 1/2 cup roasted tomatoes
  • 1/2 cup toasted almonds
  • 2 cloves garlic (for Romesco sauce)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon smoked paprika (for Romesco sauce)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon salt (for Romesco sauce)
  • 1/4 teaspoon black pepper (for Romesco sauce)
  • 2 cups arugula or mixed greens
  • 1 large tomato, sliced
  • 1/2 red onion, thinly sliced
  • Fresh basil leaves
  • 1 avocado, sliced (optional)

Instructions

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, smoked paprika, oregano, salt, and black pepper.
  2. Brush the marinade over both sides of the Portobello mushrooms and let them rest for 15-20 minutes.
  3. Prepare the Romesco sauce by blending the roasted red peppers, roasted tomatoes, toasted almonds, garlic, olive oil, red wine vinegar, smoked paprika, cayenne pepper if using, salt, and black pepper until mostly smooth.
  4. Preheat a grill or grill pan to medium-high heat.
  5. Grill the mushrooms for 5-7 minutes per side until tender and lightly charred.
  6. Lightly toast the burger buns if desired.
  7. Spread a generous layer of Romesco sauce on the bottom half of each bun.
  8. Place a grilled Portobello mushroom on each bun.
  9. Top with arugula, sliced tomato, red onion, basil, and avocado if using.
  10. Spread additional Romesco sauce on the top bun, assemble the burgers, and serve immediately.

Notes

  • Use vegan burger buns and omit dairy toppings for a vegan version.
  • Add grilled zucchini, eggplant, caramelized onions, or roasted peppers for extra flavor.
  • Fresh mozzarella, provolone, feta, goat cheese, or vegan cheese make excellent additions.
  • Roast the mushrooms at 400°F (200°C) for 18-20 minutes if a grill is unavailable.
  • Store the mushrooms, Romesco sauce, and toppings separately in the refrigerator for up to 3 days.
  • Romesco sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
  • Serve with sweet potato fries, grilled vegetables, or a fresh green salad.

Nutrition

Find it online: https://thefamilycooking.com/portobello-romesco-burgers/