The Best Portobello Burgers of the Season

By: Lauran Bell

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It’s grilling season again. To me, grilling offers an escape from all of the distractions of indoors. You have to be focused on what you’re doing or your food will char, and no one likes that. It’s fast, easy, and delicious. So the answer to “Where’s mom?” this summer is going to be, “Outside at the grill!”

There are times in the summer when you can’t get away on vacation, but it’s really not that hard to step outside, light up the grill, and pop the BBQ lid. You might even think of it as a quick escape hatch.

If I’m grilling, there’s a very good chance that I’ll be making our ginger, garlic, portobello mushroom cheeseburger, dripping with our secret jalapeño sriracha sauce. I literally haven’t made another burger since I made this one for the first time. I’ve been making it for over a year, about once a month, and we’re still loving it!

I’m happy to share the recipe with you below, along with a Food Forward Family Activity.

Home for the Fourth with the Best Mushroom Burger in Town

This past Fourth of July, we brought the “campground” to us. Instead of watching fireworks with our extended family in beautiful Coeur d’Alene, Idaho as planned, we ended up at home because our daughter’s surgery recovery took longer than expected.

We lit up the grill to make a fantastic portobello burger, and we pitched our tent in the backyard. No fuss, no hassle, no parking stress – just the great “backyard,” our easy gourmet burgers, and the three of us with our doodle.

We Can’t Quit This Burger

This is a burger that all three of us just can’t quit. My daughter and I are definitely the meat lovers in the family, but this “meaty” portobello burger is even better than beef. The brioche and Harvati cheese make it decadent, but the portobello, pineapple, jalapeno (raw and pickled), arugula, and red onion make it fresh and healthy. Then there’s the secret sauce, which is packed with flavor, some spice, and it’s actually healthy, too. How many burger sauces are good for you? This mushroom burger is a nice break from the hot dogs and hamburgers you typically get on July Fourth. Try it, you just might go meatless the next time you plan the menu for your next summer BBQ.

Not a Vegetarian? Don’t Like Spice? No Problem!

When we finally did road trip to my Dad’s house a few weeks later to see my extended family in Coeur d’Alene, Idaho, my husband and I made this portobello burger for a table of nine family members. My Dad, albeit bias, after biting into the burger said, “You know gourmet food when you taste it.” He went on to say that the gourmet quality of the burger is not something you can buy around town.

My sister mentioned that if no one told her, she wouldn’t know that it was a vegetarian burger. There was not a single vegetarian at the table, and they all preferred the mushroom burger over the turkey burger that we made alongside it.

Originally, I felt this group would need a protein option. I was wrong. I wasted too much time making both types of burgers when the portobello burger was clearly the winner because it was much juicier and more flavorful. Next time, I will fully embrace the mushroom.

At first, I was also worried that the burger sauce might be too spicy for those in the group who don’t like a lot of heat, like my sister. Even though the sauce has sriracha, fresh jalapeño, and hot pickled jalapeño, my sister, and the rest of the group, said that the sauce was only mildly spicy. If you’re not sure if your guests will like even a mildly spicy burger, thousand island dressing also goes well. You can buy it if you’re short on time, or check out this link from Simply Recipes to whip up a quick non-spicy sauce to have an additional non-spicy option: https://www.simplyrecipes.com/recipes/thousand_island_dressing/

You could also surprise your guests with our lemon slushy recipe (or lemon ginger slushy) for dessert, which is a great end to a summer bbq.

The Sauce is Key: Important Tips

I recommend making any of the burger sauces at least one day ahead because it tastes more flavorful the next day. You can still do it the day of, like I did, but the mayonnaise or yogurt flavor, depending on which base you choose, will come through more so, as opposed to the jalapeño and the spices, which meld together and shine the next day.

Use the leftover sauce as a spread for sandwiches. You can also mix the extra sauce into a veggie of your choice to spruce it up, like we did with my Dad’s homegrown shucked peas. Another tip: eat this burger with good friends and family, a.k.a people you don’t mind getting a bit messy in front of. It drips with mushroom juices and saucy deliciousness. This meal is for inner circle friends and family only.

How to Pick Out the Best Pineapple for your Burger

Have you ever wondered how in the heck do you pick out a pineapple? You’ll need a juicy, sweet one for this recipe. It’ll make a big difference in the outcome of your burger. Do you choose the one that looks a little green but healthy or the yellow one that may be on the ripe side? Until recently, I’ve been doing it all wrong and have just been taking my chances, choosing my pineapple at random. I think it’s worth it to learn your way around a pineapple, so you don’t waste money and sour your burger. Not to mention it takes one to three years to grow a pineapple, so let’s give the pineapple a few minutes of our time.

Who Knew There Was so Much to Know about Pineapple?

There is a surprising amount of controversy about pineapples. Do they ripen once they’re picked? Do they get sweeter with time? Are they ripe when you can pull the leaves off of the crown easily? Some say there is a Hawaiian legend that if you chop off the top of a green pineapple and put it in the fridge upside down that the Gods will ripen and sweeten it in a few days. Does the legend have any merit? Only the Gods know!

Here’s where mere mortals agree when it comes to pineapples. The bottom of a ripe pineapple should have a sweet, tropical fragrance. It should not be green, discolored, or have brown spots. The color should be on the yellow side of green but not starting to brown. It should be firm but not hard and should have a little bit of a give when you push on it. It also should be heavy because that means it’s a juicy one. From my experience, it does ripen a little on the counter, and according to OpenAI, pineapple is a “non-climacteric fruit,” which means it doesn’t ripen much once it is picked. Now you and I will make better pineapple choices going forward.

When You Can’t go to Hawaii, this Burger will Bring a Bite of Hawaii to You

Pineapples are also symbolic of Hawaii and the Aloha spirit. My husband is fortunate enough to frequently travel to the Hawaiian Islands as a commercial pilot. (He often takes this burger with him on the road since it packs so well; he just keeps the sauce in a different container.) My daughter and I, however, are often mainland bound because of her school or other responsibilities. (I’m not the least bit jealous, wink wink.)

When there is no travel on the agenda, when plans get cancelled or postponed, get outside, fire up your grill, and make this burger. It’s not a trip to Hawaii, but with a piña colada, a quiet space outdoors, and these deliciously bold flavors, you will feel like you’re right where you want to be.

Food Forward Family Activity: Grow Your Own Pineapple

“Good Things Come to Those Who Wait.”

1. Twist off the crown of the pineapple. Get rid of the extra pineapple around the stem.

2. Peel off the bottom leaves of the crown until you see the top of the stem, which is called the root primordia. The root primordia is made up of a number of brown and white spots, which will eventually sprout into roots.

3. Immerse the stem in a jar full of water. In time, the roots will sprout.

4. When you see roots, plant the stem in a container with good soil.

5. Keep the soil moist, and put your plant in indirect light for a few weeks. Then move it to full sun.

6. Find your zen and be patient. It will take 1-3 years for your pineapple to mature. Will anyone in your family stick it out? Award that person for having the patience of a saint.

How are pineapples not more expensive?

Did you do the Food Forward Activity or make the Staycation Burger? Let me know in the comments below.