Why You’ll Love this Portobello Cheeseburger With Sweet Onion Relish Recipe
If you’re looking for a mouthwatering alternative to traditional burgers, this Portobello Cheeseburger with Sweet Onion Relish is a game changer. The umami-rich Portobello mushrooms serve as the perfect substitute for beef, bringing a meaty texture that’s incredibly satisfying.
The sweet onion relish adds a delightful zing, balancing the earthy flavors beautifully. I love how easy this recipe is to make, and it’s a hit with both meat lovers and vegetarians alike.
Plus, the combination of fresh arugula and garlic oil elevates the dish, making it feel gourmet without the fuss. Trust me, once you try it, you’ll find yourself craving this burger instead of the classic ones.
It’s a delicious way to mix things up at your next meal!
Ingredients of Portobello Cheeseburger With Sweet Onion Relish
When it comes to whipping up a delicious meal, having the right ingredients is half the battle. The Portobello Cheeseburger with Sweet Onion Relish is no exception. Think of it as a delicious twist on the classic burger, where juicy Portobello mushrooms take center stage, and the sweet onion relish adds that extra oomph. So, let’s explore what you need to whip up this fantastic dish. Spoiler alert: it’s not just the usual suspects.
Ingredients:
- 8 large Portobello mushrooms
- 1 garlic clove, crushed
- 3 tablespoons olive oil (plus extra for dressing the arugula)
- 1 bunch arugula leaves, washed
- 540 g beef tips (stewing steak)
- 1 ounce coriander, chopped
- 4 ounces Swiss cheese, cubed
- 8 Portobello mushrooms, finely chopped (stalks only)
- 1 onion, chopped
- 1 tablespoon Dijon mustard
- 1 egg yolk, free-range
- 1 tablespoon olive oil
- Salt & freshly ground black pepper
- 1 cup gluten-free barbecue sauce (like HP Honey Flavour Mild BBQ Sauce)
- 3 tablespoons olive oil
- 1 teaspoon dried mild red chili pepper flakes (like aji panca Chile)
- 2 tablespoons Worcestershire sauce
- 2 large Vidalia onions, sliced
- 2 garlic cloves, crushed
- Seasoning
Now, while gathering these ingredients, you might notice that some of them, like the Portobello mushrooms and Swiss cheese, are essential for that meaty, cheesy goodness.
And hey, if you’re feeling adventurous, you could swap out the beef for a plant-based option to keep it vegetarian.
Also, if you can find fresh Vidalia onions, do it. Their sweetness will elevate your relish like a cherry on top of a sundae—just makes everything better.
But remember, cooking is all about what makes you feel good in the kitchen. So, feel free to have fun with the ingredients, and don’t worry if you don’t have everything on hand. Cooking is about creativity, after all!
How to Make Portobello Cheeseburger With Sweet Onion Relish
Alright, let’s plunge into the fun part of this recipe—making the actual Portobello Cheeseburger with Sweet Onion Relish. First things first, you’ll want to preheat your oven to a cozy 425 degrees F. This is where the magic begins.
While that’s heating up, grab those 2 large Vidalia onions and slice them up. Make sure to have a good chopping technique handy. You don’t want to turn yourself into a teary-eyed mess unless you’re really going for that dramatic cooking show vibe.
Heat 3 tablespoons of olive oil in a pan over medium heat and toss in those onions, letting them sauté until they soften—about 10 minutes should do the trick. Then, add in 2 crushed garlic cloves and let that cook for another 10 minutes. The aroma will start filling your kitchen, and if you’re like me, you might find yourself sneaking a taste or two of the onions (just keep your fingers away from the heat).
Now, for the pièce de résistance, mix in some flavor with 1 teaspoon of dried mild red chili pepper flakes, 1 cup of gluten-free barbecue sauce, and 2 tablespoons of Worcestershire sauce into the onion mixture. Let it all simmer for about 5 minutes. It’s like a sweet onion party in your pan. Don’t forget to season it to taste because, let’s face it, bland isn’t our goal here.
While that’s bubbling away, it’s time to prep the Portobello mushrooms. You need 8 large ones, so wipe them clean (no washing, please, unless you want them soggy). Remove the stalks and set those aside for later. Brush the mushrooms inside and out with that tasty garlic oil you just made, and pop them on a baking sheet cap side up. Slide them into the oven for about 20 to 25 minutes. They’ll become delightfully tender while you work on the burger patties.
Speaking of burger patties, here’s where the beef tips come in. Grab 540 g of beef tips and throw them into a food processor or a mincer, grinding them until they’re finely minced. In a big bowl, combine that minced steak with the chopped onion (from earlier), the finely chopped mushroom stalks, 1 tablespoon of Dijon mustard, 1 egg yolk, and a splash of olive oil.
Season it well with salt and freshly ground black pepper. Now, here’s where things get a little messy but in a good way. Using your hands, shape the mixture into four equal-sized patties. Don’t forget to create a little indent in the center for that 4 ounces of Swiss cheese you’ll be adding. Cover the cheese with the meat and flatten it slightly—like a mini cheese surprise waiting to happen. Grill those bad boys for about 15 minutes, turning them once, until they’re cooked through.
Now, it’s time to assemble everything. Take a mushroom cap, flip it cap side down, and pile on some of the lightly dressed arugula leaves. Place a burger patty on top, slather on some of that sweet onion relish, and then add another mushroom cap on top, cap side up.
Repeat until you’ve created a tower of deliciousness. Serve it hot, alongside a salad or fries, and enjoy the culinary masterpiece you’ve just created. And if anyone asks if you made it, just shrug and say, “Oh, it was nothing.” Because that’s the humble chef vibe we’re going for here.
Portobello Cheeseburger With Sweet Onion Relish Substitutions & Variations
Exploring substitutions and variations for the Portobello Cheeseburger with Sweet Onion Relish can elevate your dish to new heights.
If you’re looking for a lighter option, try swapping the beef tips for lentils or chickpeas to create a plant-based burger. You can also experiment with cheeses—goat cheese or blue cheese can add a unique flavor twist.
For the relish, consider adding diced jalapeños for heat or using caramelized shallots instead of onions for a sweeter touch. If you’re gluten-free, check that your barbecue sauce meets your dietary needs.
Finally, feel free to switch up the greens; spinach or mixed greens work beautifully as alternatives to arugula. Enjoy customizing your burger to your personal taste!
What to Serve with Portobello Cheeseburger With Sweet Onion Relish
Customizing your Portobello Cheeseburger with Sweet Onion Relish is just the beginning; pairing it with the right sides can elevate your meal even more.
I love serving mine with crispy sweet potato fries or a fresh garden salad dressed with a light vinaigrette. The sweetness of the fries complements the savory flavors of the burger perfectly.
If you want something heartier, roasted veggies like zucchini and bell peppers add a nice touch.
For a revitalizing drink, a chilled lemonade or iced tea pairs beautifully. You could also consider a tangy coleslaw for that extra crunch.
These sides not only enhance the burger but also create a well-rounded dining experience that you and your guests will truly enjoy!
Additional Tips & Notes
While preparing your Portobello Cheeseburger, remember that small adjustments can make a big difference in flavor and presentation.
For an extra kick, try adding a splash of hot sauce to your sweet onion relish or swapping out the Swiss cheese for aged cheddar.
I love to grill the mushrooms instead of baking them; it adds a smoky flavor that pairs well with the beef.
Also, consider toasting the mushroom caps briefly before assembling your burger for a firmer texture.
If you’re looking for a healthier twist, you can replace the beef with a plant-based alternative.
Ultimately, don’t forget to let the burgers rest for a few minutes after grilling; this helps keep them juicy and flavorful!