Portobello Mushroom Burgers with Chipotle Mayonnaise & Basil Pesto

At our local farmers market there are two guys, a grill and a stack of fresh, plump portobello mushrooms just begging to be marinated and grilled. They are not there every single time I go to the market, so Matt and I usually have a guessing game to whether they will be there on a particular day. The smell is usually a give away.
Inspired by the size of their mushrooms, we decided to make these at home. WARNING – Do try this at home – it is a fun and rewarding recipe!
This recipe will set you up to win when you are entertaining your favourite guests or just treating your family to Sunday lunch, by adding the homemade touch with your very own Chipotle Mayonnaise and Basil Pesto condiments!
Portobello Mushroom Burgers with Chipotle Mayonnaise & Basil Pesto
Basil Pesto
1/4 cup pine nuts
1 1/2 cups fresh basil leaves
2 cloves of garlic, chopped in halves
3/4 cup parmesan cheese
3 tablespoons olive oil

click here to see my complete basil pesto recipe

Chipotle Mayonnaise
2 egg yolks, room temperature
2 teaspoons fresh lemon juice
pinch of salt
1 tablespoon of chipotle chilli paste *(see notes)
1 cup extra virgin olive oil
1 cup grapeseed oil
Portobello Mushroom Burgers
4 large portobello mushrooms
1 tablespoon white wine vinegar
1 teaspoon lemon juice
salt and pepper to taste
4 bread rolls/burger buns your choice
1/4 small onion, sliced

Both the Basil Pesto and the Chipotle Mayonnaise can be made a head of time and kept in the fridge.

For the Basil Pestoclick here to see my recipe. Place in a jar and keep until ready to spread on the burgers.

For the Chipotle Mayonnaise. Place the egg yolks, lemon juice, salt and chipotle paste in a food processor or blender and process until the mixture thickens. Pour the oils into a jug. With your machine on, gradually add the oil in a thin steady stream until the mixture thickens and you have combined all the oil. {If you find that you added the oil too slowly and the mixture has thickened too much, you can add 1-2 teaspoons of hot water to the mixture to thin the consistency}. Alternatively you can use your favourite already made mayonnaise and add the chipolte paste and combine if you don’t feel like giving the mayonnaise a try!

For the Portobello Mushroom Burgers. Place the vinegar and lemon juice in a bowl and mix. Place the mushrooms on a chopping board and evenly coat them with the vinegar and lemon juice mixture. Season each one to taste. Cook the mushrooms on a medium heat BBQ or place in the oven at 200 C (400 F) wrapped in tin foil and cook for 15 minutes, or until the mushrooms are soft and cooked. While the mushrooms are cooking, get your bread ready. Either have it fresh or lightly toasted.

Place the mushrooms onto your bread, add some sliced onion and place on a serving board or plate. Add the mayonnaise and pesto to separate bowls and serve to your guests.

Depending on where in the world you are will depend on what chipotle options you will have. You can’t find paste, you can use 2 fresh chipotle chillies or 1 teaspoon of chipotle chili powder. Add less to the mixture if you are unsure, you can always taste it and add more if desired!


3 thoughts on “Portobello Mushroom Burgers with Chipotle Mayonnaise & Basil Pesto

  1. Pingback: Mayonnaise | Healtherella

  2. Pingback: Grilled Mushrooms Recipe | FlexibleVegan

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