Grilled Portobello Burgers with Goat Cheese and Arugula
By America's Test KitchenPublished on June 9, 2020
Time
1 hour
Yield
Serves 4
Ingredients
4 portobello mushroom caps (4 to 5 inches in diameter), gills removed1 large red onion, sliced into ½‑inch-thick rounds (do not separate rings3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided2 garlic clove, minced2 teaspoons minced fresh thyme ¼ teaspoon table salt ¼ teaspoon pepper 2 ounces goat cheese, crumbled (½ cup)1 cup baby arugula ¼ teaspoon balsamic vinegar 4 hamburger buns, toasted if desired1 tomato, cored and sliced thin
Instructions
- Cut 1/16‑inch-deep slits on top side of mushroom caps, spaced ½ inch apart, in crosshatch pattern. Brush onion with 1 tablespoon oil and season with salt and pepper. Combine garlic, thyme, salt, pepper, and 2 tablespoons oil in bowl.
- For a charcoal grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place mushrooms, gill side down, and onion on grill. Cook mushrooms (covered if using gas) until lightly charred and beginning to soften on gill side, 4 to 6 minutes. Flip mushrooms, brush with oil-garlic mixture, and cook until tender and browned on second side, 4 to 6 minutes. Sprinkle with goat cheese and let cheese melt, about 2 minutes.
- Meanwhile, cook onion, turning as needed, until lightly charred on both sides, 8 to 12 minutes. As they finish cooking, transfer mushrooms and onion to platter and tent with aluminum foil.
- Toss arugula with vinegar and remaining 1 teaspoon oil in bowl and season with salt and pepper to taste. Separate onion rings. Place arugula and mushroom caps on bun bottoms. Top with tomato, onion, and bun tops. Serve.
Time
1 hourYield
Serves 4Ingredients
4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
1 large red onion, sliced into ½‑inch-thick rounds (do not separate rings
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
2 garlic clove, minced
2 teaspoons minced fresh thyme
¼ teaspoon table salt
¼ teaspoon pepper
2 ounces goat cheese, crumbled (½ cup)
1 cup baby arugula
¼ teaspoon balsamic vinegar
4 hamburger buns, toasted if desired
1 tomato, cored and sliced thin
Ingredients
4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
1 large red onion, sliced into ½‑inch-thick rounds (do not separate rings
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
2 garlic clove, minced
2 teaspoons minced fresh thyme
¼ teaspoon table salt
¼ teaspoon pepper
2 ounces goat cheese, crumbled (½ cup)
1 cup baby arugula
¼ teaspoon balsamic vinegar
4 hamburger buns, toasted if desired
1 tomato, cored and sliced thin
Ingredients
4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
1 large red onion, sliced into ½‑inch-thick rounds (do not separate rings
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
2 garlic clove, minced
2 teaspoons minced fresh thyme
¼ teaspoon table salt
¼ teaspoon pepper
2 ounces goat cheese, crumbled (½ cup)
1 cup baby arugula
¼ teaspoon balsamic vinegar
4 hamburger buns, toasted if desired
1 tomato, cored and sliced thin
Why This Recipe Works
Layer this portobello burger with melty goat cheese and peppery arugula, top it off with a tomato slice and smoky grilled onion, and you have a meatless burger featuring an irresistible combination of flavors and textures. Mushroom gills can have an off-tasting flavor, so we scraped them out to avoid a muddy taste. Before cooking, we lightly scored the smooth side of the mushroom with a crosshatch pattern to expedite the release of moisture and give the caps a more tender texture.
Instructions
- Cut 1/16‑inch-deep slits on top side of mushroom caps, spaced ½ inch apart, in crosshatch pattern. Brush onion with 1 tablespoon oil and season with salt and pepper. Combine garlic, thyme, salt, pepper, and 2 tablespoons oil in bowl.
- For a charcoal grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place mushrooms, gill side down, and onion on grill. Cook mushrooms (covered if using gas) until lightly charred and beginning to soften on gill side, 4 to 6 minutes. Flip mushrooms, brush with oil-garlic mixture, and cook until tender and browned on second side, 4 to 6 minutes. Sprinkle with goat cheese and let cheese melt, about 2 minutes.
- Meanwhile, cook onion, turning as needed, until lightly charred on both sides, 8 to 12 minutes. As they finish cooking, transfer mushrooms and onion to platter and tent with aluminum foil.
- Toss arugula with vinegar and remaining 1 teaspoon oil in bowl and season with salt and pepper to taste. Separate onion rings. Place arugula and mushroom caps on bun bottoms. Top with tomato, onion, and bun tops. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments