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Respected Contributor
Posts: 3,671
Registered: ‎03-10-2010

Anyone Make Portobello Mushroom Burgers?

I love portobello mushroom  burgers when going to a restaurant.  They have a smoky flavor.

 

Has anyone made them, and how do I get a smoky flavor?  I've only seen recipes and the portobello is brushed with butter and grilled.

 

Surely butter isn't what gives it a smoky flavor?

 

Anyone have smoky recipes for this?

 

TIA

Honored Contributor
Posts: 47,191
Registered: ‎03-10-2010

Re: Anyone Make Portobello Mushroom Burgers?

Grill over damp hickory chips or use some liquid smoke.

New Mexico☀️Land Of Enchantment
Respected Contributor
Posts: 3,671
Registered: ‎03-10-2010

Re: Anyone Make Portobello Mushroom Burgers?


@Kachina624 wrote:

Grill over damp hickory chips or use some liquid smoke.


 

Good idea, I'll try it.  Thank you!

Honored Contributor
Posts: 10,017
Registered: ‎09-22-2010

Re: Anyone Make Portobello Mushroom Burgers?

I have had them that tasted like they were marinated in balsamic.

Honored Contributor
Posts: 9,967
Registered: ‎03-09-2010

Re: Anyone Make Portobello Mushroom Burgers?

I marinade in olive oil, red wine vinegar, garlic, salt, and pepper.  The liquid smoke addition sounds workable.

Super Contributor
Posts: 476
Registered: ‎05-12-2010

Re: Anyone Make Portobello Mushroom Burgers?

Yes!  I love mushrooms.  What you need is a product called Liquid Smoke.  Colgin brand is good and you can get it at any supermarket where the oils/seasonings are displayed.  I love that stuff and use it to make home made barbecue sauce.  A little goes a long way.  A few drops should season your mushrooms perfectly.

Super Contributor
Posts: 476
Registered: ‎05-12-2010

Re: Anyone Make Portobello Mushroom Burgers?

Also, the Liquid Smoke is Salty, so you may not need any additional salt.  

Trusted Contributor
Posts: 1,869
Registered: ‎03-10-2010

Re: Anyone Make Portobello Mushroom Burgers?


@Sunshine Kate wrote:

I love portobello mushroom  burgers when going to a restaurant.  They have a smoky flavor.

 

Has anyone made them, and how do I get a smoky flavor?  I've only seen recipes and the portobello is brushed with butter and grilled.

 

Surely butter isn't what gives it a smoky flavor?

 

Anyone have smoky recipes for this?

 

TIA


Nope, I use 80/20 ground chuck for my burgers.