Balsamic Marinated Portobello Burgers

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Balsamic Marinated Portobello Burgers

About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:50 minutes
Special equipment:Grill
This recipe appears in: Serious Entertaining: A Vegetarian Cookout Grilling: Balsamic Marinated Portobello Burgers


  • For the Marinade:
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon finely minced thyme leaves
  • 1 teaspoon Kosher salt
  • 4 portobello mushrooms, stems removed and scrubbed clean
  • 4 hamburger buns
  • 4 pieces of green or red leaf lettuce, washed and dried
  • 1 roma tomato, sliced
  • 1 red onion, thinly sliced
  • Type of fire: Direct
  • Grill heat: high


  1. 1

    In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, mustard, garlic, thyme, and salt.

  2. 2

    Place portobellos in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat mushrooms thoroughly. Let marinate at room temperature for 30 minutes.

  3. 3

    Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill mushrooms until juicy and tender, 3 to 4 minutes per side.

  4. 4

    Transfer portobellos to buns. Top with lettuce, tomato, and onion and serve.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: