Portobello Burgers

By Angelika Hanna

A Ree Drummond recipe from The Pioneer Woman TV show.


Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Yield: 4 servings

Cuisine: North American

Author: Angelika Hanna / Zest4Food


  • 1 1/2 pound lean ground beef
  • A few dashes Worcestershire sauce, to taste
  • 2 eggs
  • 2 cooking onions, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 Portobello mushrooms, stemmed and cleaned
  • A few dashes of extra virgin cold pressed olive oil
  • 1/2 cup cheese *(optional) – The Pioneer Woman used Swiss cheese
  • Dijon mustard, to taste *(optional)
  • Lettuce leaves
  • Pickled hot pepper slices, to taste
  • Tomatoes, sliced *(optional)

* I did not use any of those options


  1. Preheat a grill or grill pan over medium heat.
  2. In a mixing bowl, combine the ground beef, Worcestershire, eggs, onions, salt and black pepper using your hands.
  3. Form the meat into 4 patties. (Using your thumb, press a slight indention in the center of each patty to keep them from rising too much when they cook.)
  4. Refrigerate.
  5. In the meantime, place the mushrooms to a bowl and toss carefully with the olive oil, salt and black pepper.
  6. Grill the mushrooms until tender, 6 – 7 min per side.
  7. Transfer mushrooms to a sheet pan, lightly cover, and set aside.
  8. Remove the patties from the fridge and place on the grill.
  9. Grill until just cooked through, 3 – 4 min per side.
  10. Top each pattie with the cheese of your choice, 1 – 2 min. before patties are grilled through and allow cheese to melt.
  11. Remove the patties from the grill.
  12. Drizzle Dijon mustard on inside of each Portobello mushroom cap to make “buns.”
  13. Place each pattie on top of a Portobello.
  14. Top with lettuce leaf, tomato slice, hot peppers – each.
  15. Place a Portobello “bun on” top of each, gill-side down.


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