Nothing is more of a barbecue killjoy than expecting pescatarians or vegetarians to slop a sad, pea-studded veggie patty between a bun. It doesn’t have to be this way. Whether you’re trying to eat less beef or simply dig mushrooms, this satisfying grilled recipe is a cinch to pull off. Chef Instructor Olivia Roszkowski at New York City’s Natural Gourmet Institute —the only nationally-accredited, health-supportive culinary school — has a remedy for any veggie burger-related woes: Take a Portobello mushroom and marinate it in an umami-spiked sauce.
“The smokiness of the mushroom [in this recipe] pairs well with the spiciness and creaminess in the jalapeno mayo and the bitter freshness of the arugula,” Roszkowski explains. Bonus: “The natural sugars of the maple syrup will help create pronounced caramelized marks when grilling,” she adds. Dig the marinade? You can use the same burger recipe with smaller mushrooms to make sliders, or cut up your Portobellos into thin strips and top a salad with the ‘shrooms.
Chef Olivia Roszkowski’s Grilled Portobello & Arugula Burger with Jalapeno Mayo
Makes 2 servings
Prep time
20 minutes min.
Cook time
10 minutes min.
Ingredients
- For burger:
- 3 tbsp soy sauce
- 1 tsp maple syrup
- 3 tbsp olive oil
- ¼ tsp liquid smoke
- 2 large portobello caps
- For jalapeño mayo:
- 1 small jalapeno
- ¼ cup favorite mayo or vegan mayo
- To serve:
- ½ cup baby arugula
- 2 whole wheat buns
How to make it
