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Andrea Buckett

Hoisin Portobello Burgers with Chili-Lemon Broccolini

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 burgers
Ingredients Method Notes

Ingredients
  

For the Portobello Burgers
  • 4 large portobello mushrooms
  • 2 tbsp oil
  • Salt to taste
  • 12 oz 340 g plant-based ground round
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ cup hoisin sauce
  • ¼ cup panko breadcrumbs
  • 4 hamburger buns sliced
For the Chili-Lemon Broccolini
  • 1 bunch broccolini trimmed
  • 2 tsp oil
  • 1 tsp chili flakes
  • Pinch of salt
  • Juice of ½ lemon
Optional Toppings
  • Ketchup
  • Mayonnaise
  • Sliced pickles
  • Sliced red onion

Method
 

Prepare the Burgers
  1. Using a teaspoon, gently remove the stems and brown gills from the underside of each mushroom cap, keeping the outer edge intact.
  2. Brush mushrooms with oil and season the underside with salt.
  3. In a large bowl, combine plant-based ground round, onion powder, garlic powder, hoisin sauce, and panko breadcrumbs.
  4. Divide mixture into 4 equal portions and shape into small patties.
  5. Press each patty into the hollow underside of a mushroom cap until the cavity is filled.
  6. Transfer to a plate, cover, and refrigerate for at least 20 minutes or up to 24 hours.
Prepare the Broccolini
  1. In a large bowl, toss broccolini with oil, chili flakes, and salt.
Grill
  1. Preheat barbecue to medium-high heat (375°F–400°F).
  2. Place mushroom burgers on the grill, filling side down.
  3. Grill undisturbed for 6–8 minutes until grill marks form and the filling sets.
  4. Carefully flip using a metal spatula, close the lid, and cook for another 5–6 minutes until the filling is cooked through and mushrooms are tender.
  5. Remove from grill and set aside.
  6. Grill broccolini for 8–10 minutes, turning occasionally, until tender and lightly charred.
  7. Transfer broccolini to a cutting board and chop into 2-inch pieces.
  8. Squeeze fresh lemon juice over top.
  9. Grill buns cut-side down until lightly toasted.
Assemble
  1. Place a mushroom burger on the bottom half of each bun.
  2. Top with grilled broccolini and any desired condiments or toppings.
  3. Add the top bun and serve immediately.

Notes

Choose portobello mushrooms with caps that curl inward toward the stem. Flatter mushrooms don't provide enough depth for the filling.
Select a plant-based ground round that forms patties easily rather than one with a crumbly texture.
Cottage Swap: Substitute grilled zucchini slices for the broccolini.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.