Portobello burgers with salsa, grilled onions and mozzarella

Food and Style - Portobello-salsa burger

I love to serve these juicy, spicy burgers with fresh corn, grilled in their husks, and tender baby greens from our local Farmers’ Market or from my garden.

Food & wine pairing: Cabernet Sauvignon with Portobello burgers

Red wine iconThere are many wines you could serve with these burgers: Cabernet Sauvignon, Malbec, Tempranillo or even Pinot Noir. But for a bit of fun you might want to try a red with a hint of spice, like a Syrah or Zinfandel.

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

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.

Portobello-salsa burger-cropped

burgers, portobello, salsa

You Might Also Like

22 Comments

  • Reply 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!

    • Reply 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 ;-)

  • Reply 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 :)

    • Reply 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!

  • Reply 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

    • Reply Viviane July 1, 2012 at 1:27 pm

      Thank you so much Parsley Sage!

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

    wow This looks just terrific!

  • Reply 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 ;)!

  • Reply 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

  • Reply 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.

    • Reply Viviane June 28, 2012 at 5:05 pm

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

  • Reply RavieNomNoms June 28, 2012 at 11:13 am

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

    • Reply 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!

  • Reply Doro June 4, 2012 at 6:32 pm

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

  • Reply 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

  • Reply mark August 27, 2010 at 7:26 pm

    yum!! Cant wait to try this one!

  • Reply maybelles mom July 3, 2009 at 6:28 am

    sounds liked a delicious banquet.

  • Question or comment? I'd love to hear from you!

    Never miss a recipe. Join Viviane's mailing list No spam... ever!