Portobello Mushroom Burgers

It wasn’t until a couple of years ago that I began to appreciate beer. I was always a mixed drink or cocktail kind of gal. But these days, I’m as likely to order a beer as I am a cocktail.  

And this year I am determined to have a successful at-home-brewing experience. About a year and a half ago I had an EPIC fail. And I’ve been nervous to try again ever since. But I’m thinking this autumn might be the time to try again.

Related: 60 Easy Dinner Recipes

But this post isn’t about home brewed beer. It’s about burgers. Portobello mushroom burgers that get soaked in beer before cooking.

If you enjoy making burgers at home, you’re gonna love this recipe because it really could not be easier. Also, it’s a good excuse to stock up on your current favorite brew… if you need an excuse, that is.

Portobello Beer Burgers, serves 2-3.

2-3 portobello mushrooms
1 bottle of your favorite beer (darker beers do well in this recipe, but use any kind you like)
1 tablespoon Worcestershire sauce
1/4 teaspoon red pepper flakes (optional)
2-3 slices of cheese (optional)
burger buns
lettuce
tomato
onion rings or potato chips

First, remove the stems from the mushrooms and give them a good rinse/scrub. Often times mushroom will have just a little dirt or soil on them. So be sure to wash them well before using.

In a bowl, combine the beer, Worcestershire sauce, and red pepper flakes. Soak the mushrooms in the liquid for 20-30 minutes.

Before cooking the mushrooms, I’ll use my hot pan to toast the burger buns. This is not essential but an easy step to take to elevate your burger experience. 🙂

In a large skillet or cast iron pan over medium heat, cook the mushrooms for 6-8 minutes. Flipping once in the middle of cooking. If you find your mushrooms are sticking to the pan, add a teaspoon or two of olive oil.

As the mushrooms cook, they will release liquid. This is mostly water from the mushrooms. Use a spoon to remove excess liquid from the pan as these cook.

If you are using cheese, place a slice on top of the mushroom during the last minute or two of cooking. When you remove the mushroom from the pan, first place them on a plate lined with paper towels.

This will help to soak up any additional moisture released during cooking. I’ve heard people say they don’t enjoy mushrooms because they are too slimy, and one of the reasons mushrooms sometimes feel slimy is because care wasn’t taken to remove excess moisture released during cooking.

Place the cooked portobello on top of the burger bun. Then top it with lettuce, tomato, any favorite sauces, and either onion rings or potato chips.

The onion rings (or potato chips if you’re lazy) really help to add a delicious crunch to this burger, so don’t skip them. Serve alongside your favorite beer. Enjoy! xo. Emma

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