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Portobello & Pineapple Staycation Burger

Lauran Bell
Try this juicy portobello burger, and you'll be surprised how "meaty" it is. This burger is ready to party with bold, exciting flavors, including sweet pineapple and mildly spicy jalapeño, sriracha secret sauce.
My husband and I upped its health factor by making the sauce with yogurt, so you can go heavy on the sauce. (Seriously, don't skimp on the sauce!) Make sure to eat this burger with inner circle friends and family because of its juicy deliciousness.
This is a good time burger. Enjoy!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 35 minutes
Course Main Course
Servings 4

Equipment

  • Food processor (optional)

Ingredients
  

  • 4 medium-sized portobello mushrooms
  • 1&1/2 tbsp minced garlic (3 lrg garlic cloves) Use a food processor if possible.
  • 1&1/2 tbsp peeled & minced ginger (about 1" of ginger) Use a food processor if possible.
  • 3 tbsp toasted sesame oil
  • 1&1/2 tbsp reduced sodium soy sauce
  • Kosher salt
  • cracked pepper
  • fresh pineapple ,cored & cut into 4 thin slices
  • olive oil for grilling
  • 4 slices of Havarti
  • arugula (or preferred lettuce type)
  • red onion thinly sliced to top the burger
  • 4 brioche hamburger buns (brioche makes a difference)
  • hot pickled (or just pickled) jalapeños to top the burger (optional)

Ingredients for the Secret Sauce

  • 1 cup plain yogurt (We use 2% Greek lowfat yogurt.)
  • 1/2-3/4 medium-sized jalapeño deseeded & chopped
  • 1/2-1 tbsp hot pickled jalapeños chopped
  • 1-1&1/2 tbsp sriracha sauce

Instructions
 

  • Consider making the sauce ahead of time, even days ahead. (See the sauce directions below.)
    Clean the portobello mushrooms. Slice off the stems so that the mushrooms are flat. (You can food process the stems, or chop them up and put a little on top of each mushroom so as not to waste them.) Put them on a plate.
    Season the mushrooms with salt and pepper. Put the garlic, ginger, sesame oil, and soy sauce over each portobello. It's not an exact science; just make sure each mushroom gets about the same amount of each ingredient.
  • Heat the grill to medium high, between 375-400 degrees.
  • Brush the pineapple slices with olive oil on both sides.
  • Spray your grill with olive oil if possible. When it reaches at least 375 degrees, grill the mushrooms and the pineapple.
    Leave the mushrooms cap side up, and do not flip them so that you can retain all of the juices. The mushrooms will take app 7-9 minutes. (They should look juicy, not shriveled, although they will shrink in size.)
    Grill the pineapples for about 3 minutes on each side, until you can see grill marks.
  • When you can tell that the mushrooms are 1-2 min. away from being done, add the Havarti on top of the mushrooms, and grill until melted. At the same time, add your brioche buns and toast for app 2 minutes. Brioche burns fast, so keep a close eye! You might want to keep it on the top rack away from direct heat.
  • Serve with thinly sliced red onion, arugula, pickled jalapeños, and jalapeño sauce (instructions below).

To Make the Sauce:

  • Combine the fresh jalapeño, pickled hot jalapeños, and sriracha sauce with the yogurt. If you are concerned about the sauce being too spicy, start with the smallest amount of the spicy ingredients, taste, and then add as much as you like. (See ingredient list for suggested amounts of spice.)
  • The sauce is better if it sits in the fridge for at least a day. You can also substitute mayonnaise for yogurt if you want a richer flavor.