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4.67 from 6 votes

Grilled Portobello Burgers

Grilled Portobello burgers are popping up on menus everywhere, but none of them can hold a candle to this marinated version boasting a culinary treasure trove of ingredients – balsamic vinegar, vermouth, Old Bay, soy sauce, and chiles, to name a few. The only thing that can possibly make this burger better is its sidekick of a Belgian Ale, American Wheat Ale, or American or English Pale Ale. And that’s before you even hit up the potential variations that follow, including a Portobello Fire Burger, Buffalo-Style Portobello Burger, and Sauerkraut & Portobello Burger.
Course: Lunch or Dinner
Cuisine: Vegetarian
Author: From The Ultimate Beer Lover’s Happy Hour by John Schlimm


  • 1 ⁄4 cup canola or vegetable oil
  • 1 ⁄4 cup balsamic vinegar
  • 2 tablespoons dry white vermouth
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Old Bay Seasoning
  • 2 teaspoons low-sodium soy sauce
  • 1 ⁄2 teaspoon to 1 tablespoon Tabasco sauce
  • 1 teaspoon freshly ground white pepper divided
  • 2 Anaheim chile peppers seeded, each pepper carved into 2 wedges


  • Whisk the canola oil with the balsamic vinegar, vermouth, garlic powder, onion powder, Old Bay
  • Seasoning, soy sauce, Tabasco sauce, and 1⁄2 teaspoon pepper in a large bowl.
  • Add the Anaheim chile wedges, jalapeños, and mushrooms, and toss to coat thoroughly.
  • Marinate the mixture at room temperature for 45 minutes.
  • Lightly oil the grates, if necessary, and heat the grill to medium.
  • Grill the pepper wedges, skin side down, until blackened, about 10 minutes, turning after 5 minutes to create crisscross grill marks.
  • Set aside until cool enough to handle, then rub off the skins with paper towels.
  • Meanwhile, grill the mushrooms, covered, until tender, about 8 minutes, turning once after
  • about 6 minutes.
  • Remove from the heat and set aside.
  • Split the buns and toast them.
  • Stir the tarragon into the mayonnaise in a small bowl.
  • Generously spread the mayonnaise mixture on both insides of the toasted buns.
  • Place two grilled mushrooms on the bottom half of each hamburger roll, and top with a lettuce leaf, tomato and red onion slices.
  • Close the burgers, and serve promptly.
  • The book features several yummy variations of this burger, like Mushroom Lover’s Burger, Portobello Fire Burger, Buffalo-Style Portobello Burger, and Sauerkraut & Portobello Burger, all with pairing suggestions. Enjoy!