Get ready to revolutionize your burger game with this mouthwatering Portobello Mushroom Burger paired with crispy Rosemary Sweet Potato Fries! Imagine sinking your teeth into a juicy, marinated portobello mushroom nestled between a toasted whole wheat bun, accompanied by golden, herb-infused sweet potato fries that will make your taste buds dance with joy. This recipe isn't just a meal—it's a culinary adventure that proves plant-based eating can be incredibly delicious, satisfying, and packed with robust flavors that will have everyone at the table asking for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 4 whole wheat burger buns
- 1/4 cup balsamic vinegar
- 1 lb sweet potatoes, cut into fries
- 2 tbsp olive oil
- 2 sprigs fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Clean the portobello mushrooms by gently wiping with a damp paper towel. Remove stems and carefully scrape out the dark gills using a spoon.
- In a shallow dish, whisk together balsamic vinegar, 1 tablespoon olive oil, salt, and pepper. Marinate the mushroom caps for 15-20 minutes, turning occasionally to coat evenly.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut sweet potatoes into uniform 1/2-inch thick fries. Pat them dry with paper towels to ensure crispiness.
- Toss sweet potato fries with remaining olive oil, chopped rosemary, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast sweet potato fries for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- While fries are roasting, heat a grill pan or outdoor grill to medium-high heat.
- Grill marinated portobello mushrooms for 4-5 minutes per side, until tender and slightly charred.
- Lightly toast the whole wheat burger buns on the grill for 1-2 minutes.
- Assemble burgers by placing grilled portobello on toasted buns. Optional: add lettuce, tomato, or your favorite burger toppings.
- Serve hot portobello burgers alongside rosemary sweet potato fries. Garnish with extra chopped rosemary if desired.
Tips
- Mushroom Preparation: Always clean portobello mushrooms gently with a damp paper towel instead of washing them directly to prevent waterlogging.
- Marinating Magic: Don't rush the marinating process. Let the mushrooms sit in the balsamic mixture for the full 15-20 minutes to absorb maximum flavor.
- Fry Crispiness Secret: The key to crispy sweet potato fries is thoroughly patting them dry before seasoning and roasting.
- Even Cooking: Cut sweet potato fries into uniform sizes to ensure they roast evenly and become perfectly crisp.
- Grill Temperature: Use medium-high heat when grilling portobello mushrooms to achieve a nice char without burning.
- Optional Enhancements: Experiment with toppings like caramelized onions, vegan aioli, or fresh arugula to customize your burger.
- Make-Ahead Tip: You can marinate the mushrooms and prep the fries a few hours in advance to streamline cooking.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 56g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
