The Ultimate Grilled Portobello Burger
The Ultimate Grilled Portobello Burgers with pesto sauce are a hot sell on the meatless burger!
Prep Time25 minutes mins
Cook Time15 minutes mins
Total Time40 minutes mins
Course: Lifestyle
Cuisine: American
Servings: 2 veggie burgers
Calories: 668kcal
Author: Julia
- 2 large portobello mushroom caps
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Pinch sea salt
- 1 small eggplant cut into ¼- to 1/2 -inch rounds
- 1 roasted red bell pepper I used store-bought
- ¼ small red onion sliced
- ¼ cup pesto sauce
- Handful baby arugula
- 2 burger buns of choice toasted
- 2 slices havarti cheese
Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.
Serving: 1Burger | Calories: 668kcal | Carbohydrates: 65g | Protein: 32g | Fat: 32g | Fiber: 11g | Sugar: 13g