Portobello burgers with salsa, grilled onions and mozzarella

July 2, 2009

Food and Style - Portobello-salsa burger

July 4th is around the corner and unbelievably, a couple of sunny days are on the forecast. After four weeks of solid rain, I’ll finally be able to grill! I must say I can’t wait…

These spicy burgers will be on the menu, along with fresh corn, grilled in their husks, and a mix of baby greens from our local Farmers’ Market.

And of course, let’s not forget the wine! When I shot this video, I opened Bonny Doon‘s 2006 Thoma/Chequera Syrah, but that’s long gone! So this weekend I’ll be serving their 2007 Super Tuscan: a promising blend of sangiovese, syrah and cinsault. It arrived in my D.E.W.N. box not too long ago. I’m really excited about opening this one: I think it’ll be a great match!

Happy Fourth, happy grilling and happy sipping, too!

Portobello Burgers with Salsa, Grilled Onions and Mozzarella

serves 4
active time: 40 min

For the onions

  1. 2 medium red onions – peeled and cut crosswise in 1/4” slices
  2. 1 tablespoon aged balsamic vinegar
  3. 1 tablespoon extra virgin olive oil
  4. 1/8 teaspoon sea salt
  5. freshly ground black pepper to taste

For the Portobello

  1. 4 medium Portobello mushrooms (about 4” across, approximately the same size as the buns) – stems trimmed at base of cap, left whole and brushed clean
  2. extra virgin olive oil to brush the vegetables
  3. sea salt to taste
  4. freshly ground black pepper
  5. 2 oz (55 g) fresh mozzarella – cut in 1/8” slices (slices should be same size as the Portobello mushrooms)
  1. 4 whole wheat buns
  2. olive oil to brush the buns
  3. 1 jar roasted garlic salsa
  4. 1 recipe In-Their-Husks Grilled Corn on the Cob
  5. 1 recipe Leafy Green Salad with Aged Balsamic Vinaigrette

  1. Step 1: For the onions – Place the onion slices in a large bowl. Add the vinegar, oil, salt and pepper and toss with your fingers until well blended. Set aside.
  2. Step 2: For the mushrooms – Brush the mushrooms lightly with olive oil, on all sides. Sprinkle with salt and pepper. Place on a jellyroll pan and set aside.
  3. Step 3: Preheat gas grill to medium-high heat or prepare charcoal grill. When the grill is ready place the onion slices in a perforated stainless steel pan and grill until the onions are golden-brown, tossing with tongs only occasionally. Remove from pan and transfer to a bowl. Place the mushroom (cap-side-down) on the grill. Grill until grill marks appear on each side, flipping them two or three time during the cooking so they grill evenly. When the mushrooms are almost done, turn the mushrooms gill-side-up and top with a slice of mozzarella. Continue grilling until the mozzarella starts to melt. Transfer to a platter and sprinkle with a little salt and pepper to taste.
  4. Step 4: Place the buns on the grill cut-side-down and grill until grill marks appear. If your grill is very hot it could take only a few seconds.
  5. Step 5: To assemble the burgers, brush the buns on both sides with a little olive oil. Top the bottom bun with a few red onion slices, one Portobello mushroom and some salsa. Finish with the top-side of the bun and slightly press with your hand. Serve immediately while still warm, with in-their-husks grilled corn on the cob and a leafy green salad with aged balsamic vinaigrette.

burgers, portobello, salsa

Food and Style - In-Their-Husks Grilled Corn on the Cob

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Portobello-salsa burger-cropped

Try these vegetable brochettes with pimentón marinade. The intoxicating and delicious smokiness of the pimentón is a perfect complement to grilled foods.

© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 20 comments… read them below or add one }

maybelles mom July 3, 2009 at 6:28 am

sounds liked a delicious banquet.

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mark August 27, 2010 at 7:26 pm

yum!! Cant wait to try this one!

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Donna Ford June 6, 2011 at 8:10 am

Hello Viviane,
I enjoyed watching your video. You always make cooking look so easy and delicious. I’ll give your Salsa Burgers a try, thank you.
Donna

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Doro June 4, 2012 at 6:32 pm

Looks wonderful! Perfect meal, nice wine. You make cooking look so relaxing and therapeutic!

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Viviane June 4, 2012 at 6:48 pm

Thank you Doro!

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RavieNomNoms June 28, 2012 at 11:13 am

Yes yes and more yes!! This looks SOOOO good! I love portobello burgers :-)

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Viviane June 28, 2012 at 5:04 pm

RNN! You always make me smile… Thank you for the wonderful energy you always dispense… and bon appétit!

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Cucina49 June 28, 2012 at 12:49 pm

I am definitely going to borrow that onion relish recipe–it’s a nice change of pace from my usual caramelized onions.

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Viviane June 28, 2012 at 5:05 pm

Thank you Cucina49… I hope you enjoy the grilled onions!

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Choc Chip Uru June 28, 2012 at 4:33 pm

This is such a stunning recipe my friend, the flavours are exceptional together :D

Cheers
Choc Chip Uru

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Viviane June 28, 2012 at 5:05 pm

Thank you CCU :-)

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Amy @ fragrantvanillacake June 28, 2012 at 9:41 pm

These sound delicious! I love portabello burgers, but I have never had one this fancy before! Would have loved this for dinner tonight ;)!

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Angie@Angie's Recipes June 30, 2012 at 8:07 am

wow This looks just terrific!

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Viviane July 1, 2012 at 9:13 am

Thank you Angie!

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Parsley Sage July 1, 2012 at 11:52 am

Hot stuff! Obviously, we don’t have the 4th of July in Cayman but tomorrow is a bank holiday called Constitution Day! We were thinking of grilling the standards but (if the supermarkets are open!) I’m thinking this mega burger would be a much sexier alternative :) Looks fab!

BUZZED

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Viviane July 1, 2012 at 1:27 pm

Thank you so much Parsley Sage!

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Liz July 1, 2012 at 12:37 pm

Gosh, send that rain my way! We are SO dry. While you’re at it, you can send me some of these amazing meatless burgers. I love the mushroom, salsa and gooey cheese combination :)

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Viviane July 1, 2012 at 1:27 pm

Liz, I so wish I could blow those rain clouds and thunderstorms your way… Thank you for stopping by!

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Tim May 28, 2013 at 5:42 pm

I think I was one of your “testers” for this one. They were superb then, although I did have to enjoy a third serving to be sure!

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Viviane May 28, 2013 at 6:12 pm

Tim! You have an excellent memory. You were indeed a tester for this recipe (I’m glad you enjoyed it enough to remember it!)… Which makes me think, that if you’re willing, I have loads more for you to test ;-)

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