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A juicy, and meaty portabella mushroom, topped with the crispy coleslaw is the perfect balance of acidity and crunch making this burger all around tasty.
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Ingredients
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Cole Slaw:
- 3 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cup red cabbage
- 1 1/2 cup white cabbage
- 1 rib of celery, thinly sliced
BBQ Sauce:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 2 garlic cloves, minced
- 1 teaspoon Worcestershire
- 1/2 teaspoon smoked sweet paprika
- 1/4 teaspoon freshly ground black pepper
- a few dashes of hot sauce
Portabella Burgers:
- 4 portabella mushrooms
- 4 hamburger buns
Instructions
- To a medium bowl, mix together the mayonnaise, red wine vinegar and pepper. Add the red cabbage, white cabbage and celery; toss until evenly coated with the dressing. Place in the refrigerator until you’re ready to assemble the burgers.
- To a saucepan, add the balsamic vinegar and simmer over medium heat until the vinegar reduces to about 1/4 cup (eyeballing this measurement is fine). Pour in the ketchup, brown sugar, molasses, garlic cloves, Worcestershire, paprika, black pepper, a few dashes of hot sauce and a splash of water. Simmer mixture for about 20 minutes, until it’s thickened and resembles the consistency of barbecue sauce.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or foil. Place the portabellas side by side on the baking sheet and brush liberally with barbecue sauce.
- Bake in the oven for 15-20 minutes, until the portabellas are tender when poked with a knife. Alternatively, you could grill the portabellas over low heat for 20 minutes.
- To assemble the burgers, toast the buns, add the portabella to the bottom half of the bun, top with coleslaw and then top with the burger bun. Repeat process with the other burgers and serve immediately.
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