Enjoy a satisfying and healthy meal with this Grilled Mushroom Burger with White Bean Spread. The meaty texture of grilled portobello mushrooms combined with a creamy, flavorful white bean spread offers a delicious plant-based alternative to traditional burgers. Perfect for a weeknight dinner or a weekend BBQ, this recipe delivers rich, earthy flavors and a dose of plant-based protein.
Grilled Mushroom Burger with White Bean Spread
Course: Main, SandwichCuisine: American4
servings10
minutes10
minutes290
kcalIngredients
2 large garlic cloves, minced
2 tablespoons chopped fresh thyme
1 cup canned cannellini beans, drained and rinsed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Freshly ground pepper
8 large portobello mushroom caps (about 1 pound), cleaned
1 tablespoon plus 1 teaspoon balsamic vinegar
2 large red onions (about 1 pound), sliced 1/4 inch thick
4 whole-grain hamburger buns
4 thin slices cheddar cheese (2 ounces)
1/2 small bunch arugula (about 2 1/2 ounces), washed and dried
Directions
- Heat a grill or grill pan to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 6 to 8 seconds). In a food processor, puree one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil until smooth. If mixture is too thick to spread, add a bit of water. Season with pepper, and pulse to combine.
- Combine the remaining garlic and remaining 1 tablespoon thyme with 1 tablespoon plus 2 teaspoons oil in a shallow dish. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
- Place onion slices on a plate, and lightly coat each side with remaining 2 teaspoons oil. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; cover to keep warm.
- Working in batches if necessary, place mushrooms on the grill, stem side up. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.
- Split hamburger buns, and place cut side down on grill; cook just until warm and toasted. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top with remaining roll halves, and serve.
This Grilled Mushroom Burger with White Bean Spread is a perfect choice for a healthy, plant-based meal that doesn’t compromise on flavor. It’s a satisfying, protein-packed option that’s great for vegetarians, vegans, or anyone looking to switch up their burger routine.
