If you’re looking for the ultimate vegetarian burger that’s both satisfying and packed with bold flavors, the Mediterranean Crispy Portobello Burger is your answer. This vegetarian sandwich combines the earthy richness of crispy fried portobello mushrooms with tangy goat cheese, sweet caramelized onions, and smoky roasted red peppers, elevated with a drizzle of homemade balsamic glaze. Topped with fresh arugula and served on a toasted brioche bun, this burger is a delightful blend of comfort and sophistication.
The highlight of the burger is certainly the fried portobello mushroom acting as the “patty.” Dipped in a seasoned panko breadcrumb blend featuring garlic and smoked paprika, the mushroom is fried until it achieves a golden, crispy exterior. This results in a delightful crunch outside, complemented by a meaty and juicy inside—ideal for replacing a typical burger patty. Portobello mushrooms provide not only a substantial texture but also soak up the flavors from other components, rendering them a flexible option for vegetarian dishes recipes.
What sets this burger apart is its Mediterranean-inspired toppings. The roasted red peppers bring a smoky sweetness that complements the tangy creaminess of goat cheese, while caramelized onions add a layer of rich, savory depth. These ingredients come together beautifully, creating a balance of flavors that’s both complex and approachable. The peppery freshness of arugula provides a vibrant contrast to the warm, savory components, making every bite a symphony of taste and texture.
To tie it all together, a drizzle of homemade balsamic glaze adds the perfect touch of tangy sweetness. Made by reducing balsamic vinegar with a hint of honey, this glaze enhances the burger with its rich, velvety consistency. It elevates the flavors and adds a touch of elegance to the burger presentation.
This gourmet vegetarian burger recipe is ideal for casual dinners, weekend gatherings, or any time you want to impress without serving meat. It’s perfect for those seeking a plant-based option that doesn’t compromise on flavor or texture. It pairs well with sweet potato fries or a fresh salad.
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Whether you’re a dedicated vegetarian or simply looking to incorporate more plant-based meals into your diet, the Mediterranean Crispy Portobello Burger will surely become a favorite. Its combination of crispy fried mushroom, creamy goat cheese, and fresh arugula makes it a standout dish, while the roasted red peppers and balsamic glaze give it that unmistakable Mediterranean flair.
The Mediterranean Crispy Portobello Burger feels indulgent yet wholesome with its bold Mediterranean-inspired flavors and satisfying textures. Perfect for a cozy night in or an impressive addition to your next dinner party menu, this recipe proves that vegetarian burgers can be just as exciting—and even more delicious—than their meat based counterparts.
Mediterranean Crispy Portobello Burger
4
servings20
minutes40
minutes1
hourThe Mediterranean Crispy Portobello Burger combines the rich, earthy flavor of crispy fried portobello mushrooms with tangy goat cheese, sweet caramelized onions, smoky roasted red peppers, and a drizzle of balsamic glaze. Topped with fresh arugula and served on a toasted brioche bun, this gourmet vegetarian burger is a bold, satisfying fusion of Mediterranean-inspired flavors.
Ingredients
- For the Fried Portobello Mushrooms
8 large portobello mushroom caps
1 cup all-purpose flour
2 large eggs
1 tablespoon heavy cream
1 cup panko breadcrumbs
1 tablespoon garlic powder
1/2 tablespoon paprika
to taste, salt and ground black pepper
for frying, vegetable oil
- For the Caramelized Onions
2 large yellow onions, thinly sliced
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 tablespoon brown sugar
1/2 teaspoon salt
- For the Roasted Red Peppers
2 large red bell peppers
1 tablespoon extra virgin olive oil
a pinch of, salt
- For the Balsamic Glaze
1/2 cup balsamic vinegar
2 tablespoons honey
- For the Burgers
4 brioche buns, toasted
4 ounces goat cheese, crumbled
2 cups fresh arugula
Directions
- Roast the Red Peppers:
Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and drizzle with extra virgin olive oil. Roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Transfer the peppers to a bowl and cover with plastic wrap or a plate. Let them steam for 10 minutes. Peel off the charred skins, remove the seeds, and slice the peppers into strips. Sprinkle with a pinch of salt and set aside. - Caramelize the Onions:
Heat the butter and extra virgin olive oil in a skillet over medium-low heat. Add the onions, sugar, and salt, and cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. - Make the Balsamic Glaze:
Combine the balsamic vinegar and honey in a small saucepan. Heat over medium heat until the mixture starts to bubble gently. Reduce the heat to low and let it simmer, stirring occasionally, for 8-10 minutes, or until the liquid has reduced by half and has a thick, syrupy consistency. Remove from heat and allow to cool slightly. The glaze will thicken further as it cools. - Prepare the Portobello Mushrooms:
Pat the mushrooms dry with paper towels.
Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and ground black pepper. Dip each mushroom in the flour, then the eggs, and finally the breadcrumb mixture, pressing lightly to coat evenly.
Heat 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the mushrooms until golden and crispy, 3-4 minutes per side. Set aside to drain on paper towels. - Assemble the Burgers:
Spread a generous layer of goat cheese on the bottom half of each toasted bun.
Top with a fried portobello mushroom, a layer of caramelized onions, homemade roasted red peppers, and a drizzle of balsamic glaze.
Add a handful of fresh arugula and a light drizzle of olive oil for a fresh finish.
Place the top bun on and gently press. - Assemble the Burgers:
Place the fried portobello mushroom cap on the bottom half of each toasted bun. Layer the caramelized onions and roasted red peppers on top of the mushroom, followed by the crumbled goat cheese. Add a generous drizzle of balsamic glaze and a handful of fresh arugula. Lightly press the burger together and serve immediately.
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