Portobello and Havarti Burgers with Caramelized Onions
We loved this portobello and Havarti burgers with caramelized onions recipe! They were light, flavorful, delicious, and paired nicely with a big green salad and fruit salad.
Portobello and Havarti Burgers with Caramelized Onions
Ingredients:
- 2 tbsp olive oil, divided
- 1 sweet yellow onion, sliced thinly
- Sea salt and fresh cracked pepper, to taste
- 4 large portobello mushrooms, stems removed and cleaned
- 4 slices of Havarti cheese
Mushroom Marinade:
- 1/4 cup of balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp fresh basil leaves, chopped finely
- 1 clove of garlic, minced
- Sea salt and fresh cracked pepper, to taste
Roasted Garlic Mayonnaise:
- 1 bulb of roasted garlic (see recipe here)
- 2 tbsp mayonnaise
- Sea salt and fresh cracked pepper, to taste
Serving:
- 4 hamburger buns, toasted
- Tomato slices
- Fresh basil leaves
How to Make Portobello and Havarti Burgers with Caramelized Onions
Caramelize the onions by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and sauté until caramelized and tender – about 25-30 minutes, making sure to stir frequently. Season with sea salt to taste. Set aside when finished.
Meanwhile, marinate the mushrooms in a large zip-lock bag for 15-20 minutes prior to cooking.
Also make the aioli while the onions are cooking, by combining the roasted garlic with mayonnaise then season with sea salt and freshly cracked pepper, to taste; mix well and set aside to allow the flavors time to mingle
Cook the portobellos by heating the remaining olive oil in the same large skillet over medium heat. Once the skillet is hot, place the mushrooms in, top side up. Cook for 4-5 minutes then flip.
Pile the caramelized onions onto the mushroom then place Havarti cheese and cook for an additional 3-4 minutes.
Spread the garlic mayonnaise on each side of the toasted bun, add the mushroom then top with tomato slices and basil. Enjoy!
Equipment
Ingredients
Ingredients:
- 2 tbsp olive oil divided
- 1 sweet yellow onion sliced thinly
- Sea salt and fresh cracked pepper to taste
- 4 large portobello mushrooms stems removed and cleaned
- 4 slices of Havarti cheese
Mushroom Marinade:
- ¼ cup of balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp fresh basil leaves chopped finely
- 1 clove of garlic minced
- Sea salt and fresh cracked pepper to taste
Roasted Garlic Mayonnaise:
- 1 bulb of roasted garlic see recipe here
- 2 tbsp mayonnaise
- Sea salt and fresh cracked pepper to taste
Serving:
- 4 hamburger buns toasted
- Tomato slices
- Fresh basil leaves
Instructions
- Caramelize the onions by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and sauté until caramelized and tender - about 25-30 minutes, making sure to stir frequently. Season with sea salt to taste. Set aside when finished.
- Meanwhile, marinate the mushrooms in a large zip-lock bag for 15-20 minutes before cooking.
- Also make the aioli while the onions are cooking, by combining the roasted garlic with mayonnaise then season with sea salt and freshly cracked pepper, to taste; mix well and set aside to allow the flavors time to mingle
- Cook the portobellos by heating the remaining olive oil in the same large skillet over medium heat. Once the skillet is hot, place the mushrooms in, top side up. Cook for 4-5 minutes then flip.
- Pile the caramelized onions onto the mushroom then place Havarti cheese and cook for an additional 3-4 minutes.
- Serve by spreading the garlic mayonnaise on each side of the toasted bun, add the mushroom then top with tomato slices and basil. Enjoy!
Mmmm … extra m’s on this one. Your marinade and mayo sound terrific! My hubby loves caramelized onions on his “burgers”. The havarti/portobello combo sounds great! Your plating looks beautiful, too! Great looking tomatoes and basil!
I *adore* portobello burgers. And adding Havarti is like icing on the cake.
You’re so right. Sometimes a big, juicy Portobello beats meat, hands down.
The juice they let go into the bread is incredible ,isn’t it?
I like the inclusion of basil leaves as a substitution for lettuce. Other leafy herbs could work as well.
I couldn’t agree with you more. While I love a good beef burger, a portobello or veggie burger can be just as satisfying. Yours looks delicious!
This looks and sounds delicious, I love caramelized onions on burgers.
I like the sound of that garlic mayo, too.
I love portobello mushrooms…and this looks delicious!
i have never tried making mushroom burgers yet..but when i saw all the ingredients you used..i salivated immediately!! this sounds a fantastic burger that could definitely kick the ass of MCdo LOL!!!! i love it
Mushrooms are one of my favorite things and a marinated portobello mushroom burger sounds really good!
LOVE TIS portobello burger. The marinade is perfect! I used Greek yogurt with a Parmesan spice added for the aoli. it was delicious and a little lower in calories. Thanks for this simple yet decadent recipe! Making it again tonight for meatless Mondays!
YUM! Although I’m not a vegetarian, this ‘Burger’ had my name all over it. It’s everything I love, all in one delicious package. I used our local bakery’s Poppy Seed Buns, but otherwise followed the recipe – which was perfect. Hubby (a huge meat eater) enjoyed ’em, as well as our young kiddoes, who’s little tummies could each only eat 1/2. This ‘Burger’ is now on rotation for our Burger/Sandwich nights. I serve them with Oven Baked Sweet Potato Fries. Thank you for ALL of your lovely recipes.
Angelina,
I’m so happy you all loved this portobello burger–it’s one of my very favorites. Thank you for your kind words and for being a loyal reader.
-Pam