Dijon and Portobello Mushroom Burger

SPONSORED POST: From Dijon Originale mustard to Cornichons, Maille has a rich heritage starting in 1747 that honors tradition. Check out these flavorful, fun recipes that are made with Maille and perfect for BBQ season. What can we say? Maille is BBQ’s best friend. PLUS, be sure to enter for a chance to win an awesome grilling kit below.

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There’s nothing better than enjoying a warm evening with friends and family while creating a spread of gorgeous food at a barbecue! But before you get started, let’s go over a few BBQ tips first.

BBQ TIPS:
Give yourself enough time to heat up your grill, at least 20 – 30 minutes to get it nice and hot. This allows the food to be properly seared for best flavor.
Once preheated, clean that grate! Use a long-handled wire brush to remove anything that’s been cooked on.
Using tongs and an oiled kitchen towel gently can carefully grease the grate to keep your foods from sticking and tearing.
Do not overcrowd your grill. This will actually slow down your progress, and your foods will actually take longer to cook.
Keep that lid closed. The lid is to help keep the heat in and act like an oven to cook your food. Keeping the lid open can take your food longer to cook than it has to.
Add flavor using herbs, spices and my go-to for an amazing layer of flavor, Maille Dijon Originale!

I think what I love most about summer, is the incredible availability of fresh and beautiful produce. The abundance and choices to create gorgeous meals are simply therapeutic.

As much as I love a traditional hamburger, I also love to feast on foods that reflect seasonal produce, like this easy mushroom burger recipe!

Mushrooms are readily available throughout the year, and when mixed with beans or lentils, then seasoned with garlic and Maille Dijon Originale, the resulting vegetarian burger recipe is irresistible.

To find my favorite Maille Dijon Originale and other Maille products, you can order it here, or look for Maille in your local grocery store.

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When topping off my portobello mushroom burger, I like to make a fresh crunchy slaw using a red cabbage, carrot sticks, a splash of vinegar and just a little olive oil. Not only does it add a slight peppery crunch, but also gives it a pop of beautiful color.

HOW TO MAKE MUSHROOM BURGER PATTIES?
I have tried a few different ways of making the portobello mushroom burger patties, but I have found that the simplest by far is to use a food processor which ensures a well-combined mushroom burger patty. For this mushroom recipe, I switch between using field peas or lentils, but you can use any bean you prefer, such as black beans, great northern beans, or even blackeyed peas.

Try these other great recipe ideas for your next cookout:
Moroccan Potato Salad
Roasted Radishes

Dijon and Portobello Mushroom Burger
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Main
Serves: 4 servings
Ingredients
FOR THE MUSHROOM BURGER PATTIES
  • 2 large Portobello mushroom caps (about 6 ounces each), diced
  • 1 (15-ounce) can of lentils (can substitute for any preferred bean, I also like to use field peas)
  • 1 tablespoon hemp, chia, or flaxseed
  • 2 cloves garlic, minced
  • 1 tablespoon flat leaf parsley, chopped
  • 2 -3 tablespoons Maille Dijon Originale
  • 1 cup bread crumbs
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ~OPTIONAL TOPPINGS IDEAS
  • 4 ounces Havarti cheese, shredded
  • Lettuce
  • Onions, sauteed in 1 tablespoon olive oil until soft
  • Red cabbage slaw
  • Maille Dijon Originale, to taste
  • Alfalfa sprouts
  • Tomatoes, sliced
  • Roasted peppers
  • 4 Hamburger Buns
FOR THE RED CABBAGE SLAW
  • 2 cups grated or finely sliced red cabbage
  • ½ cup carrots, cut into matchsticks size or grated
  • 1 teaspoon white or apple cider vinegar
  • 1 tablespoon olive oil
  • pinch of salt
Instructions
  1. Prepare and heat the grill until temperature reaches about 350°F.
  2. In a food processor, add all the mushroom burger patty ingredients and process until it's the consistency of a paste, does not have to be smooth. Divide mushroom mixture and shape into 4 mushroom burger patties.
  3. I prefer to use a cast iron on the grill, but you can also grill straight on the grate. Lightly grease the grate or cast iron with a little olive oil or canola oil.
  4. Cook the mushroom burger patties for about 3 - 4 minutes on each side. If topping with cheese, add during the last minute of cooking.
  5. Make the red cabbage slaw by combining the red cabbage, carrots, vinegar, olive oil, and salt. Mix and set aside until ready to serve.
To Assemble Portobello Mushroom Burgers:
  1. Simply top off hamburger buns with lettuce, mushroom burger patties, caramelized onions, red cabbage slaw, or your choice of ingredients. Serve and enjoy.
Notes
Serving suggestions: taste great with grilled corn, avocados, slaw, salads, grilled fruit kabobs, roasted radishes, or Moroccan potato salad.


Stacey M Doyle

A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.

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