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Portobello Mushroom Burgers with Sweet + Smoky Ketchup

The perfect veggie for grilling season

Tieghan Gerard

With the days getting longer and grilling season right around the corner, it’s time to talk burgers! Let’s start lining up our summer barbecue staples.

To kick things off, I am bringing this simple, light, and healthy Portobello mushroom burger to the table. Words cannot describe just how delicious these burgers are. Whether you’re a meat-eater or a strict vegetarian, this is a burger that everyone can love.

The mushrooms are marinated in a tangy sauce, grilled to perfection, and then topped off with Gouda cheese and a smoky/sweet peach ketchup.

I can’t think of a better way to kick off grilling season than with these burgers!

Prep Time: 10 minutes + 30 minutes to marinate
Cook Time: 15 minutes
Total Time: 25 minutes + 30 minutes to marinate
Makes: 4 burgers


  • 1/4 cup balsamic vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1/3 cup olive oil
  • crushed red pepper flakes, to taste
  • pepper, to taste
  • 4 portabella mushroom caps, stems removed
  • 4 slices Gouda cheese
  • 4 brioche burger buns, toasted
  • butter lettuce, for serving
  • sliced avocado for serving


  • 1 ripe peach, sliced
  • 1/2 cup organic ketchup
  • 1-2 chipotle chiles in adobo
  • 1/2 teaspoon smoked paprika


Preheat an out door grill or grill pan to high. Place the peach halves on the grill and grill until lightly charred, about 3-5 minutes. Remove from the grill and let cool slightly. Add the grilled peach, ketchup, chipotle chilies and smoked paprika to a blender. Blend until completely smooth. Refrigerate for up to 1 week.


In a large gallon-size zip-top bag, combine the balsamic vinegar, soy sauce, mustard, olive oil, crushed red pepper flakes, and pepper. Add the mushroom caps and toss to coat. Let the mushrooms marinate 30 minutes to 1 hour.

Preheat an outside grill or grill pan to high. Place the mushrooms on the grill and grill until lightly charred, about 3-5 minutes. Flip and grill an additional 3-5 minutes. During the last minute, add the cheese.

Place each burger on a bun and spread with ketchup. Top with lettuce and avocado, if desired.


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