Grilled Portobello Burgers with Garlic Mayo

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise.

This recipe comes to us from our friends at The Mushroom Council.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!

Makes 4 burgers

Ingredients:

• Marinade
• 2 teaspoons chili powder
• 1 teaspoon dark or light brown sugar
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1/3 cup extra virgin olive oil
• Burgers
• 4 portobello mushrooms, stems and gills removed
• 1/3 cup mayonnaise
• 1 teaspoon chopped chives
• ¼ teaspoon garlic powder
• ¼ teaspoon fine sea salt
• 1 small red onion, sliced (keep rings intact)
• 4 buns
• 4 lettuce leaves
• Olive oil for grilling

Directions:

Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.

Preheat grill to high heat.

To make garlic mayo, stir together mayonnaise (or sub vegan mayo), chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender.

To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.