Description
I thought it was only fitting that I pay homage to one of my favorite foods from the state of New Mexico. And trust me, these Green Chile Portobello Cheeseburgers are the BOMB!
Ingredients
Units
Scale
Base Recipe
- 4 large portobello mushroom caps
- 4 buns
Marinade
- 1/4 cup bbq sauce
- 3 Tbs balsamic glaze
- 3 Tbs dry steak seasoning
- 1 Tbs vegan worcestershire sauce
- 1/2 tsp liquid smoke
Condiments
- Mustard
- Pickle
- Cheese Sauce
- Green Chiles
- Onion
- Tomato
- Lettuce
Instructions
- Prepare marinade by whisking the marinade ingredients together
- Clean mushroom caps and remove steps
- Coat mushrooms generously with marinade and place in a shallow container
- Marinate for at least 1 hour
- Meanwhile, prepare cheese sauce (if using)
- Prep your veggie toppings and have them ready to go
- Preheat a skillet over high heat
- Place mushrooms, stem-side down, in a skillet (do not overcrowd)
- Cook on high heat for 3 minutes
- Reduce heat to medium and place something flat and heavy on top of the mushrooms to flatten (I used a stock pot with some water)
- Cook for 2 additional minutes before removing the stock pot and flipping burgers
- Replace stock pot to flatten the other sides and cook for an additional 2 minutes
- Remove the stock pot, and add a little water to deglaze the pan if necessary
- Increase heat to evaporate any remaining liquid
- Toast buns if desired and assemble burgers
Keywords: Green Chile Portobello Cheeseburgers, portobello mushrooms, Hatch Green Chile