Pork and Portobello Burgers
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground pork
- 1tablespoon minced garlic
- 1teaspoon minced fresh rosemary, fennel seed or parsley
- Salt and ground black pepper
- 4large portobello mushroom caps, stems removed
- Olive oil
- 4burger buns
- Any burger fixings you like
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Preparation
- Step 1
Prepare a grill; the heat should be medium-high and the rack about 4 inches from the heat.
- Step 2
Combine the ground pork, garlic, rosemary and a sprinkle of salt and pepper. Use a spoon to lightly scrape away the gills of the mushrooms and hollow them slightly. Drizzle the mushrooms (inside and out) with olive oil and sprinkle with salt and pepper. Press ¼ of the mixture into each of the hollow sides of the mushrooms; you want the meat to spread all the way across the width of the mushrooms. They should look like burgers.
- Step 3
Grill the burgers, meat side down, until the pork is well browned, 4 to 6 minutes. Flip and cook until the top side of the mushrooms are browned and the mushrooms are tender, another 6 to 8 minutes. If you like, use an instant-read thermometer to check the interior temperature of the pork, which should be a minimum of 145 degrees.
- Step 4
Serve the burgers on buns (toasted, if you like) with any fixings you like.
Private Notes
Comments
Delicious! I love the contrast of textures between the pork and the mushrooms. I served it on fancy brioche hamburger buns; their very light texture let the burger flavors and textures come through. I think I'll try it next time with ground lamb.
I made these in a cast iron skillet. After I flipped them to cook the mushroom side it became evident that the underside of the pork patties (the side making contact with the portobello) was not going to cook fully. I had to remove the pork patties from the mushrooms and cook their other sides in the pan for a few minutes, then put them back on top of the mushroom. The result was essentially a pork burger with a portobello on top, which was good, but not quite the homogenous burger I hoped for.
I added more spices, just because I'm used to making sausage that way. It drowned out the mushroom flavor, which was kind of a waste of some good mushrooms, so I would say stick to the recipe. I also couldn't bring myself to waste part of the mushrooms by scraping out all the gills, so I left most of them. It still cooked fine and held together okay. Just made for a very thick sandwich.
You think you want big portobello mushrooms, but you don’t. These can get huge! Go for smaller mushrooms and make 6 smaller burgers. Also, get thick buns, and serve with portobello side up, because the mushrooms soak through otherwise. Delicious though!
This is so good! I make them every summer and everyone loves them. I put fennel and rosemary in the pork mix.
I accidentally confused Pierre Franey’s pork burgers with spices and this recipe. The seasoning of the pork burgers, which incorporates chopped pickles, garlic and onion, worked really well in the mushroom combo.
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