Grilled Portobello Chili Burger
with Simple Slaw
Meaty mushrooms soak up the flavors of onion, garlic, chili powder and red pepper flakes in this grilled Portobello chili burger recipe – proving that vegetarians are not to be excluded from a good burger off the grill!
For the Portobellos
- 4 portobello mushrooms
- 1⁄2 cup olive oil
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon Frontier® garlic powder
- 1 teaspoon Frontier® chili powder
- 1⁄2 teaspoon Frontier® onion powder
- 1⁄2 teaspoon Frontier® red pepper flakes
For the Slaw
- 2 cups shredded purple cabbage
- 1 small de-seeded jalapenos, minced (or green peppers for less spice)
- 2 tablespoons cilantro, minced
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1⁄2 teaspoon Frontier® salt
- 1⁄4 teaspoon Frontier® ground black pepper
For Burger Toppings (optional)
- 2 ripe avocados, sliced
- 1 ounce queso fresco
- 1 tablespoon olive oil
- 4 hamburger buns
- Remove the stems from the mushrooms and place top side down on a sheet tray.
- In a small bowl, whisk together the remaining ingredients for the portobellos. Brush the insides of the caps with the marinade. Then pick up and brush the tops of the caps. Let mushrooms sit for at least an hour before grilling.
- In a large bowl, toss together shredded cabbage, minced jalapeno and cilantro. In a separate bowl, whisk together the vinegar, oil, honey, salt and pepper. Pour over cabbage mixture and toss until well combined. Set aside and let rest until ready to use.
- Oil the grill grates and preheat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees.
- Place mushrooms on the hot grill, top sides down. Let cook for 2 to 3 minutes, then carefully flip, grilling for another 2 to 3 minutes. Depending on the strength of the heat, monitor and adjust cooking times accordingly. Mushrooms should be soft and lightly charred.
- Cut the buns in half and brush the cut sides with olive oil. Place cut side down on the grill and toast slightly, 30 to 50 seconds. Assemble burger with the grilled portabello, slaw mixture, 4 to 5 slices of avocado and a sprinkle of queso fresco.
Frontier Garlic Powder
Our Well Earth® sustainable sourcing program guarantees that the garlic we purchase is of the highest possible quality, while supporting a supplier with strong relationships with farmers and a commitment to organic principles. Through several trips to visit our garlic supplier in China, we've helped them improve quality and consistency, resulting in a superior garlic powder — which the Splendid Table rated as the "standout" in it's garlic powder taste test.
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How to Grill Mushrooms
Soft, lightly charred mushrooms need only a hot grill and a well-spiced marinade. Learn how to grill mushrooms in just a few simple steps.