If there ever was a recipe to make you happy you were vegan, my Grilled Portobello Mushroom Burger with Smoky Chipotle Sauce is it. We barbecued these burgers on 4th of July and they were the best tasting burgers we’ve ever had. But what made this portobello mushroom burger such a hit was the smoky chipotle sauce.
I’ve never made chipotle sauce before, much less vegan chipotle sauce, so I was a little apprehensive when I started throwing the ingredients in the food processor. But one taste and I knew I had a hit on my hands. It was a little spicy but what good chipotle sauce isn’t?
Aside from the chipotle sauce, the key to making a great tasting portobello mushroom burger is marinating the mushrooms before you grill them. I used a handful of ingredients I had laying around my house and the marinade turned out perfect. A little balsamic vinegar, olive oil, garlic and some spices and you have a marinade that’s great on just about anything.
When barbecuing these beauties, we used mesquite wood chips. It really makes a difference in the taste of your food so I really recommend using mesquite instead of charcoal. These portobello mushroom burgers really took up the flavor of the mesquite and tasted so smoky and flavorful. The left overs were even better.
I served my Grilled Portobello Mushroom Burger with Smoky Chipotle Sauce with my Vegan Dill Potato Salad and my Mesquite-Grilled Corn on the Cob with Cilantro-Lime-Avocado Cashew Sauce. As Michael and I sat down to eat, we couldn’t believe how delicious the meal was.
I’m so thankful to be vegan and to be able to share my vegan recipes with someone I care about on a daily basis. It really makes a difference when someone appreciates the food you cook. I hope you enjoy this portobello mushroom burger as much as I did. See you in the kitchen! If you’re not into making portobello mushroom burgers right now and just want the sauce recipe, check out my Smoky Homemade Chipotle Sauce.