If you’ve been searching for a veggie burger that packs serious flavor, texture, and heartiness, I am beyond excited to share this Grilled Portobello and Eggplant Veggie Burger Recipe with you. This recipe elevates simple ingredients to create a mouthwatering burger experience that even meat lovers will appreciate. The smoky grilled portobello mushrooms paired with tender slices of eggplant, layered with fragrant basil and creamy avocado, make every bite a delightful celebration of fresh, vibrant flavors. Whether you’re enjoying a summer cookout or craving a comforting meal, this recipe is a total winner.
Ingredients You’ll Need
The beauty of this Grilled Portobello and Eggplant Veggie Burger Recipe lies in its straightforward, wholesome ingredients. Each element contributes to the symphony of flavors and textures—from the earthy mushrooms and silky eggplant to the tangy marinade and creamy sauce. Let’s dive into what you’ll need:
- Portobello mushrooms (4): These serve as the meaty base thanks to their dense texture and ability to soak up marinade flavors.
- Eggplant slices (4): Adding a sumptuous, tender bite with subtle sweetness, balancing the savory mushrooms.
- Shallots (4): Thinly sliced and caramelized for a lovely sweetness and depth.
- Butter and/or olive oil (1 tablespoon): For cooking shallots and toasting buns, adding richness and a golden crust.
- Salt (to taste): Essential for seasoning and drawing out moisture, especially from the eggplant.
- Olive oil (1/3 cup): Key for the marinade, grilling, and ensuring everything stays juicy and flavorful.
- Minced garlic (2 cloves): Adds aromatic warmth to the marinade.
- Balsamic vinegar (3 tablespoons): Brings acidity and a subtle sweetness that brightens the mushrooms and eggplant.
- Ground cumin (1/2 teaspoon): Introduces an earthy, smoky depth.
- Smoked paprika (1 teaspoon + 1 teaspoon for sauce): Gives a gentle smoky note that ties the burger together.
- Lemon juice (from 1/2 lemon + 1 teaspoon for sauce): Adds brightness and balances the richness.
- Mayo (1/2 cup): Forms the creamy base of the sauce that complements the veggies perfectly.
- Minced garlic for sauce (1-2 cloves): Mustard-like kick to elevate the mayo.
- Salt & pepper (to taste): To season the sauce and the overall dish.
- Burger buns: Your preference, but make sure they’re sturdy enough to hold all those delicious layers.
- Butter (for buns): Helps achieve that perfect toasty crunch.
- Arugula: Peppery greens for freshness and bite.
- Avocado: Creamy slices that add richness and silkiness.
- Tomato: Juicy and bright, providing texture and moisture.
- Fresh basil: A fragrant herby punch that makes the burger sing.
How to Make Grilled Portobello and Eggplant Veggie Burger Recipe
Step 1: Marinate the Mushrooms
Begin by removing the stems from the portobello mushrooms—they can be a bit tough and unnecessary for the perfect bite. In a large ZipLoc or a bowl, mix together olive oil, minced garlic, balsamic vinegar, ground cumin, smoked paprika, lemon juice, and a pinch of salt. Toss in the mushrooms so they soak up every bit of that delicious marinade. Let them rest for 1 to 2 hours to soak up those flavors fully.
Step 2: Prepare the Creamy Garlic Sauce
While your mushrooms are getting cozy in their marinade, whisk together the mayo, minced garlic, lemon juice, smoked paprika, salt, and pepper to make a luscious sauce. Keep this chilled in the fridge until serving—it’s what brings the whole burger together with its smooth, tangy, garlicky goodness.
Step 3: Caramelize the Shallots
Slice the shallots thinly for even cooking. Heat butter and/or olive oil in a pan over medium heat, adding the shallots to gently fry for about 10 minutes until soft and beautifully browned. Stir occasionally to prevent burning and reduce the heat if necessary. These shallots bring a sweet, savory crunch to the burger that’s absolute perfection.
Step 4: Salt and Slice the Eggplant
Cut your eggplant into half-inch thick slices. Sprinkle salt generously on both sides to draw out moisture and reduce any bitterness. This simple step ensures tender, creamy eggplant after grilling.
Step 5: Grill the Mushrooms and Eggplant
Preheat your grill to high heat, then lower it to medium once ready. Grill the portobello mushrooms about 5 minutes per side until they are cooked through, juicy, and tender. For the eggplant, grill slices for about 4 minutes on each side, brushing olive oil on top before flipping to keep them moist and delicious.
Step 6: Toast the Burger Buns
If you enjoy a little crunch, spread butter on your buns and toss them on the grill or in the same pan you caramelized the shallots until golden and perfect. This small step adds a wonderful texture contrast to the burger’s soft and juicy fillings.
Step 7: Slice Fresh Veggies
While the buns toast, slice your tomato and avocado. Keeping these fresh and vibrant adds layers of flavor and texture that balance out the cooked elements beautifully.
Step 8: Assemble Your Grilled Portobello and Eggplant Veggie Burger Recipe
Start with a generous spread of that creamy garlic sauce on the bottom bun. Layer on the grilled portobello mushroom, followed by the smoky eggplant slices. Top with fried shallots, arugula for a peppery snap, creamy avocado slices, juicy tomato, and finish with a handful of fresh basil leaves. Crown with the top bun, press gently, and you’re ready to dive into burger bliss.
How to Serve Grilled Portobello and Eggplant Veggie Burger Recipe
Garnishes
A handful of fresh basil and peppery arugula not only adds bursts of color but also layers of flavor that elevate your burger to gourmet status. The caramelized shallots give each bite a lovely sweet crunch that contrasts beautifully with the creamy sauce and tender grilled veggies.
Side Dishes
Pair your veggie burger with crispy sweet potato fries for a hint of natural sweetness or a fresh garden salad bursting with citrusy vinaigrette to keep things light and refreshing. Roasted vegetables or a tangy coleslaw also complement the smoky, savory notes wonderfully.
Creative Ways to Present
For a fun twist, serve this burger on a bed of mixed greens instead of a bun for a low-carb option, or use grilled polenta slices as buns for a rustic, hearty touch. You can even stack these burgers buffet-style with a variety of toppings, letting friends customize each one for a lively meal gathering.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, separate the grilled mushrooms and eggplant from fresh veggies and buns. Store them in airtight containers in the fridge. The grilled veggies keep well for up to three days without losing flavor or texture.
Freezing
You can freeze grilled mushrooms and eggplant slices cooked for this recipe. Wrap them tightly in foil or plastic wrap and place in a freezer-safe bag or container. Freeze for up to one month. Keep in mind that fresh components like arugula and avocado won’t freeze well, so add those fresh when assembling leftovers.
Reheating
Reheat your grilled portobello and eggplant gently in a skillet over medium heat or in a warm oven to keep them moist and flavorful. Avoid microwaving as it can turn the veggies soggy. Toast buns freshly and add fresh toppings to bring your leftovers back to life.
FAQs
Can I make this burger vegan?
Absolutely! Simply swap out the mayo for a vegan version and use olive oil instead of butter for cooking. The mushrooms and eggplant are naturally vegan and delicious on their own.
Do I need to marinate the mushrooms for a long time?
While 1 to 2 hours is ideal for maximum flavor absorption, marinating for at least 30 minutes can still impart good taste if you’re short on time.
Can I use other types of mushrooms?
Portobellos are preferred for their size and meaty texture, but you can experiment with large cremini or shiitake mushrooms if you like. Just adjust grilling time accordingly.
What if I don’t have a grill?
No worries! You can cook the mushrooms and eggplant on a grill pan or a regular skillet over medium-high heat to get nice sear marks and develop flavor.
How can I make this burger gluten-free?
Simply choose gluten-free burger buns or serve the grilled veggies wrapped in large lettuce leaves for a crisp, gluten-free alternative.
Final Thoughts
I truly believe this Grilled Portobello and Eggplant Veggie Burger Recipe is one of those dishes that will become a firm favorite in your kitchen. It’s straightforward yet packed with complex flavors and textures that satisfy cravings and impress guests alike. Give it a try—you might just rediscover how delicious and filling a veggie burger can be!
Print
Grilled Portobello and Eggplant Veggie Burger Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Portobello and Eggplant Veggie Burger offers a delicious and savory vegetarian option featuring marinated portobello mushrooms and grilled eggplant slices. Enhanced with a smoky, garlicky mayo sauce, caramelized shallots, and fresh veggies like arugula, avocado, tomato, and basil, this burger is perfect for a hearty and flavorful meal.
Ingredients
Marinade
- 4 portobello mushrooms
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Juice of 1/2 lemon
- Salt, to taste
Sauce
- 1/2 cup mayonnaise
- 1–2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Other Ingredients
- 4 slices eggplant (about 1/2 inch thick)
- 4 shallots
- 1 tablespoon butter and/or olive oil (for frying shallots)
- Butter (for toasting buns)
- Burger buns
- Arugula, for topping
- 1 avocado, sliced
- Tomato, sliced
- Fresh basil leaves
Instructions
- Marinate the Mushrooms: Remove stems from portobello mushrooms. In a large ZipLoc bag, combine olive oil, minced garlic, balsamic vinegar, ground cumin, smoked paprika, lemon juice, and salt to make the marinade. Add the mushrooms and marinate for 1-2 hours to absorb the flavors.
- Prepare the Sauce: In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, smoked paprika, salt, and pepper. Refrigerate the sauce until ready to use.
- Caramelize the Shallots: Slice shallots thinly. Heat a tablespoon of butter and/or olive oil in a pan over medium heat. Add shallots and cook for about 10 minutes, stirring occasionally, until they are soft and browned. Reduce heat to medium-low if they start to burn. Set the caramelized shallots aside.
- Prep the Eggplant: Slice eggplant into 1/2 inch thick slices. Sprinkle both sides with salt and let sit briefly to draw out moisture.
- Grill Mushrooms and Eggplant: Preheat the grill to high heat, then reduce to medium. Grill the marinated portobello mushrooms for approximately 5 minutes on each side until cooked through. Grill eggplant slices for about 4 minutes per side; brush olive oil on each side before and after flipping for easy grilling and flavor enhancement.
- Toast the Buns: Lightly butter the insides of the burger buns. Place them on the grill for about 30 seconds until toasted to your liking, or toast them in the pan used for the shallots over medium-high heat.
- Prepare Veggies: Slice the tomato and avocado to use as burger toppings.
- Assemble the Burger: Spread the prepared sauce generously on the buns. Layer the grilled portobello mushroom, grilled eggplant, caramelized shallots, arugula, sliced avocado, tomato slices, and fresh basil leaves on the bottom bun. Top with the bun lid and serve immediately.
Notes
- Marinating the mushrooms for at least an hour allows them to absorb maximum flavor.
- If you don’t have a grill, you can use a grill pan or skillet to cook the mushrooms and eggplant.
- Feel free to adjust the smoky paprika and cumin amounts to suit your taste preference.
- For a vegan option, substitute the mayonnaise and butter with vegan alternatives.
- To prevent the eggplant from becoming soggy, sprinkle salt and let it sit a few minutes before grilling, then pat dry to remove excess moisture.
