Balsamic Portobello Burgers with Bell Pepper and Goat Cheese

The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.

Source
Everyday Food, July/August 2008
Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
  • prep 30 mins
  • total time 1 hour
  • servings 4

Ingredients

  • 1/4 cup olive oil, plus more for grates

  • 1/4 cup balsamic vinegar

  • 3 garlic cloves, minced

  • Coarse salt and ground pepper

  • 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces

  • 8 portobello mushrooms (about 1 pound total), stems removed

  • 4 hamburger buns

  • 5 ounces fresh goat cheese, cut into 4 equal slices

  • 4 lettuce leaves

Cook's Note

A large shallow dish allows the marinade to evenly coat the vegetables. Portobello burgers are nice and juicy because the mushroom caps underside thirstily absorbs the marinade.

Directions

  1. Step 1

    In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

  2. Step 2

    Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.

  3. Step 3

    Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

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Reviews (4)

  • BASEtraining
    2 Jan, 2013

    I am always looking for whole food recipes to pin and share and try with my 90/10 Nutrition Challenge Groups (www.tribasetraining.com/nutrition) and this is one that worked perfectly. They are messy but very tasty. And, to the question below, I don't think it is necessary...just makes them a bit messy...but that is part of the fun. ;)
  • ItWorksDT
    20 Aug, 2011

    Mine is a question rather than a review. I was taught to remove the dark underside of the mushroom because it becomes "muddy" when it's cooked. I see they are still there in your picture. Do you disagree then? Thank you.
  • sweetandsaucy
    5 May, 2011

    Amazing! I did a test run because I'm having vegetarian dinner guests this weekend. Despite being a dedicated carnivore, I might actually choose these *over* meat from time to time.
  • cmarquez2
    8 Jun, 2010

    Very easy, tasty and quick. Marinated the mushrooms for the afternoon and grilled them on the Foreman grill - delicious. My 5 year old loved it.
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