Grilled Zucchini and Portobello Burgers
A delicious meat-free alternative that doesn't compromise on flavor. This recipe delivers all the satisfying elements of a classic burger while keeping things light and veggie-forward.
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.