If there ever was a recipe to make you happy you were vegan, my Grilled Portobello Mushroom Burger with Smoky Chipotle Sauce is it. We barbecued these burgers on 4th of July and they were the best tasting burgers we’ve ever had. But what made this portobello mushroom burger such a hit was the smoky chipotle sauce.
I’ve never made chipotle sauce before, much less vegan chipotle sauce, so I was a little apprehensive when I started throwing the ingredients in the food processor. But one taste and I knew I had a hit on my hands. It was a little spicy but what good chipotle sauce isn’t?
Aside from the chipotle sauce, the key to making a great tasting portobello mushroom burger is marinating the mushrooms before you grill them. I used a handful of ingredients I had laying around my house and the marinade turned out perfect. A little balsamic vinegar, olive oil, garlic and some spices and you have a marinade that’s great on just about anything.
When barbecuing these beauties, we used mesquite wood chips. It really makes a difference in the taste of your food so I really recommend using mesquite instead of charcoal. These portobello mushroom burgers really took up the flavor of the mesquite and tasted so smoky and flavorful. The left overs were even better.
I served my Grilled Portobello Mushroom Burger with Smoky Chipotle Sauce with my Vegan Dill Potato Salad and my Mesquite-Grilled Corn on the Cob with Cilantro-Lime-Avocado Cashew Sauce. As Michael and I sat down to eat, we couldn’t believe how delicious the meal was.
I’m so thankful to be vegan and to be able to share my vegan recipes with someone I care about on a daily basis. It really makes a difference when someone appreciates the food you cook. I hope you enjoy this portobello mushroom burger as much as I did. See you in the kitchen! If you’re not into making portobello mushroom burgers right now and just want the sauce recipe, check out my Smoky Homemade Chipotle Sauce.
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil extra virgin
- 1 tsp dried oregano
- 2 large cloves garlic minced
- 1/2 tsp smoked paprika
- 1 tsp dried basil
- 4 large portobello mushroom caps
- 4 slices vegan cheese I used almond mozzarella
- 4 whole wheat buns
- 4 leaves fresh lettuce
- 4 slices fresh tomato
- 3/4 cup raw cashews soaked in boiling water for 1 hour
- 1/2 cup water
- 2 tbsp fresh lime juice
- 1/2 tsp sea salt
- 1 chipotle chile in adobo sauce plus
- 1 tbsp adobo sauce
- 1 large clove garlic
- Place mushroom caps smooth side down in large-rimmed platter or baking sheet.
- In a medium bowl, whisk together balsamic vinegar, olive oil, garlic and spices. Pour over mushrooms making sure both sides are coated with marinade. Use basting brush if it helps. Let sit for 15 minutes turning once and re-basting during the process.
- Add cashews, water, lime juice, sea salt, garlic, chili and adobo sauce to food processor. Pulse until smooth consistency, about 3-4 minutes. Set aside.
- Using mesquite wood chips and no lighter fluid, light barbecue. Once ready, place mushroom caps directly on grill. Cook for approximately 10 minutes on each side. Remove, place on bun and top with chipotle sauce, lettuce and tomato and serve.