My grilled portobello burgers are topped with creamy Havarti cheese, finished with shredded lettuce, tomato, a fluffy bun and a drizzle of house sauce. Full of flavor and incredibly satisfying — the perfect summer meal.
Burger season is here!
These portobello burgers are marinated, then grilled until tender, smoky and lightly charred. A slice of Havarti melts on top while the mushrooms finish on the grill. Add the house sauce, lettuce and tomato, pop it on a soft bun, and you have an easy, crowd-pleasing meal.
I’m on a sandwich kick this season — if you’re looking for a meatless option, these grilled portobello burgers are a great swap for any grilled chicken sandwich. Marinating the mushrooms gives them a tangy, savory boost, and the house sauce ties everything together.
Mushroom burgers pick up the flavors of whatever you pair with them, so a good marinade and a quick grill make a simple mushroom into a seriously satisfying burger. These can be made as large cap burgers or as smaller sliders, depending on your preference.
Over the years I’ve loved experimenting with portobello burgers and other veggie patties. Recently I’ve enjoyed bean-based burgers and smash-style black bean burgers for their crisp edges and texture, but grilled marinated portobellos remain a simple, fast favorite when you want something smoky, cheesy and satisfying.
The beauty is how quickly these come together. Marinate the caps, grill them, melt the cheese and assemble — a delicious dinner in under an hour that’s great for busy weeknights or weekend cookouts.
My approach emphasizes big flavor from a simple marinade and a creamy, tangy house sauce. The marinade soaks into scored mushroom caps, the grill adds char and smoke, and a quick minute under the lid melts the Havarti into gooey, mild richness.
Grilled Portobello Burgers with House Sauce
Portobello Burgers with House Sauce
Ingredients
- 4 portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- Kosher salt and pepper, to taste
- 4 slices Havarti cheese
- Shredded lettuce, for serving
- Sliced tomatoes, for serving
- 4 buns, for serving
House sauce
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon your favorite BBQ sauce
Instructions
- Clean the mushrooms and remove the stems. Score the caps with a crisscross pattern so the marinade can penetrate.
- Place the mushrooms in a single layer in a shallow dish. Whisk together olive oil, balsamic vinegar, Worcestershire sauce, garlic powder and a big pinch of salt and pepper. Pour the marinade over the mushrooms.
- Flip the mushrooms a few times so all sides are coated. Marinate for 30 minutes, flipping once or twice.
- Preheat a grill to medium-high (about 450–500°F). While it heats, make the house sauce.
- Remove mushrooms from the marinade, letting excess drip off. Place them on the grill grates, cover and grill 5 minutes.
- Flip gently and grill another 3–4 minutes. Top each cap with a slice of Havarti, cover and grill 1 more minute to melt the cheese.
- To assemble, top each bun with shredded lettuce, place the portobello cap, drizzle with house sauce and add a tomato slice. Serve immediately.
House sauce
Whisk all house sauce ingredients together until smooth and creamy. Use as a drizzle or dipping sauce. Keeps in the refrigerator for up to one week.
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And… favorite!