Looking for a delicious meat-free alternative that doesn’t compromise on flavor? These Grilled Zucchini and Portobello Burgers are a game-changer. I’ve perfected this recipe to deliver all the satisfying elements of a classic burger while keeping things light and veggie-forward. The combination of marinated portobello mushrooms and perfectly grilled zucchini creates a burger that’s both hearty and healthy.
Ingredients
- 4 large portobello mushroom caps, stems removed
- 2 medium zucchini, sliced lengthwise into 1/4-inch strips
- 4 whole grain burger buns
- 1 red onion, sliced into rings
- 4 slices provolone cheese (optional)
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh basil, chopped
Instructions
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, and thyme to create the marinade.
- Place mushroom caps in a shallow dish and brush both sides with the marinade. Let them rest for 15-20 minutes.
- Meanwhile, brush zucchini slices with remaining marinade and season with salt and pepper.
- Preheat your grill to medium-high heat (around 400°F).
- Grill the mushrooms gill-side up for 5-6 minutes, then flip and cook for another 3-4 minutes. If using cheese, add it during the last minute of cooking.
- Grill zucchini slices for 2-3 minutes per side until tender with nice grill marks.
- Grill onion rings until slightly charred and softened, about 3-4 minutes per side.
- Lightly toast the burger buns on the grill for 30 seconds.
- Assemble burgers by layering grilled zucchini, mushroom caps, onions, and fresh basil on the toasted buns.
Cook Time and Serving Size
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 burgers
Recipe Notes
For best results, choose portobello mushrooms that are similar in size to your burger buns. If your mushrooms are particularly wet, pat them dry with paper towels before marinating to ensure better grilling results. To prevent soggy buns, let the grilled vegetables rest for a minute on paper towels before assembling the burgers.
These burgers can be made ahead – simply grill the vegetables and store them separately in the refrigerator. Reheat gently before assembling. For a gluten-free option, serve these in lettuce wraps or on your favorite gluten-free buns. The marinade also works great with other vegetables, so feel free to add grilled bell peppers or eggplant to your burger.
Grilled Zucchini and Portobello Burgers
Ingredients
- 4 large portobello mushroom caps stems removed
- 2 medium zucchini sliced lengthwise into 1/4-inch strips
- 4 whole grain burger buns
- 1 red onion sliced into rings
- 4 slices provolone cheese optional
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh basil chopped
Instructions
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, and thyme to create the marinade.
- Place mushroom caps in a shallow dish and brush both sides with the marinade. Let them rest for 15-20 minutes.
- Meanwhile, brush zucchini slices with remaining marinade and season with salt and pepper.
- Preheat your grill to medium-high heat (around 400°F).
- Grill the mushrooms gill-side up for 5-6 minutes, then flip and cook for another 3-4 minutes. If using cheese, add it during the last minute of cooking.
- Grill zucchini slices for 2-3 minutes per side until tender with nice grill marks.
- Grill onion rings until slightly charred and softened, about 3-4 minutes per side.
- Lightly toast the burger buns on the grill for 30 seconds.
- Assemble burgers by layering grilled zucchini, mushroom caps, onions, and fresh basil on the toasted buns.
