Greek Portobello Burgers

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Here, grilled portobello mushrooms are loaded with a spicy chickpea mixture for a satisfying, protein-packed vegetarian burger. The yogurt-based dressing adds even more protein and is reminiscent of creamy gyro sauce.


  • 3 Tbs. extra-virgin olive oil
  • 1/2 cup (1/2 oz./75 g) finely chopped yellow onion
  • 1/2 cup (6 oz./185 g) finely chopped red bell pepper
  • 4 tsp. finely chopped garlic
  • 1 tsp. ground cumin
  • 1 can (15 oz./425 g) chickpeas, drained and rinsed
  • 1 cup (2 oz./60 g) fresh bread crumbs
  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • 2 Tbs. fresh lemon juice
  • 1 1/2 tsp. finely grated lemon zest
  • 1 tsp. hot-pepper sauce
  • Sea salt and freshly ground pepper
  • 4 portobello mushroom caps
  • 1 Tbs. red wine vinegar
  • 4 ciabatta rolls, split
  • 1/2 cup (4 oz./125 g) plain yogurt 
  • 1/2 cup (2 1/2 oz./75 g) seeded and finely chopped cucumber
  • 2 cups (2 oz./60 g) shredded romaine lettuce


Prepare a medium-hot fire in a grill.

In a sauté pan over medium heat, warm 1 Tbs. of the oil. Add the onion and bell pepper and sauté until tender, 5 minutes. Add 2 tsp. of the garlic and the cumin and sauté until aromatic, about 30 seconds. Transfer the mixture to a large bowl and add the chickpeas, bread crumbs, parsley, lemon juice and zest, and hot sauce.

Mash with a potato masher until most of the chickpeas have been smashed. Season with salt and pepper and set aside.

Using a spoon, scrape out the black “gills” from the undersides of the mushrooms. In a small bowl, combine the remaining 2 Tbs. oil with the vinegar. Brush both sides of the mushrooms with the oil-vinegar mixture and season with salt and pepper. Place the mushrooms, stem side down, over the hottest part of the file, cover the grill, and cook for 6 minutes. Remove the mushrooms from the grill. Divide the chickpea mixture among the mushroom caps, packing it down lightly. Return the mushrooms to the grill, filling side up. Cover and cook for 6 minutes more. For the last 3 minutes of grilling, place the rolls cut side down on the grill to warm.

In a bowl, combine the yogurt, cucumber and the remaining 2 tsp. garlic and spread on the bottoms of the rolls. Divide the romaine among the roll bottoms and top with the mushrooms. Top with the roll tops. Serves 4.

Adapted from Williams-Sonoma Weeknight Vegetarian, by Kristine Kidd (Weldon Owen 2014)

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