Portobello Mushroom Burger with Bacon Jam

This portobello mushroom burger is a great change from the usual burger. Stuffed with an easy, homemade bacon jam and topped with provolone cheese and a lovely herb mayo.

As the Summer moves along, I find I’m looking for something different. This portobello mushroom burger is perfect for when you’re looking for a little change from the usual! For this burger, a grilled portobello mushroom is filled with homemade bacon jam, topped with provolone cheese and served with a simple fresh oregano and thyme flavoured mayo.

Ingredients and substitutions

Portobello Mushrooms – look for the nice bit ones that are about the same diameter and a burger bun, if not a bit bigger (as they do shrink a little).

Bacon – regular bacon is assumed here, but if you’d like a vegetarian burger, simply opt for a vegetarian bacon alternative. As vegetarian bacon doesn’t render fat in the same way, you may need to add some oil to the pan as it cooks.

Provolone Cheese – this is my cheese of choice for this burger, but feel free to use what you have or enjoy.

Herb Mayo – If you don’t have fresh herbs available, you can substitute dried. Use much less dried herbs though – about 1/2-3/4 tsp of each.

Vegetarian Bacon Jam option

If you’re up for trying to make vegetarian bacon jam, my best advise would be to start the recipe with the sautéeing of the shallots and onions in a little olive oil, then add your veggie bacon and cook as needed (depending on the type), then add the rest of the ingredients. Simmer per the recipe until syrupy. Even though it’s meatless, refrigeration is recommended.

Air Fryer Option

No BBQ? You can make the mushroom part in an air fryer. Try Air fry at 380F for 4 minutes, then open and shake basket. Air fry a further 4-6 minutes, or until mushrooms are golden.

Oven Baked Option

Preheat oven to 400F. (not fan-assisted). Place mushrooms on a baking sheet a even layer. Roast in oven for 15-20 minutes. (If you have a convection oven, reduce oven temperature to 375F and use the Convection setting instead. Check a little earlier, for done-ness.)

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

Δ

Email

SAVE!

By submitting this form, you consent to receive emails from Seasons and Suppers.

Get the Recipe: Portobello Mushroom Burgers with Bacon Jam

Portobello mushrooms, filled with homemade bacon jam, topped with provolone cheese and served with an herb mayo.

5 stars from 6 ratings

Print Recipe Pin This Leave a Review

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Yield: 4 servings

½1x2x3X

Ingredients

• 4 large Portobello Mushrooms, stems removed
• Olive oil
• Salt and pepper
• 4 Burger Buns
• 4-8 slices Provolone Cheese
• Leaf lettuce, for garnish

Bacon Jam:

• 6 slices bacon, diced
• 1 shallot, diced
• 1 small onion, diced
• 1/4 cup strong coffee
• 3 Tablespoons cider vinegar
• 3 Tablespoons dark brown sugar
• 1 1/2 Tablespoons maple syrup

Herb Mayo:

• 1/4 cup mayonnaise
• 1 Tablespoon fresh thyme, finely chopped or 1/2 tsp dried
• 1 Tablespoon fresh oregano, finely chopped or 1/2 tsp dried
• Pinch salt
• Freshly ground pepper

Cook ModePrevent your screen from going dark

Instructions

 

• For the bacon jam: In a frying pan over medium heat, fry bacon until the fat has rendered off and it is starting to brown. Remove the bacon to a bowl, then remove all but 1 Tbsp. of bacon fat from the frying pan. Add the onion and shallot to the pan and cook until they are softened and translucent. Add to the pan the coffee, cider vinegar, brown sugar and maple syrup. Bring mixture to a boil, then reduce heat to medium-low. Add bacon back to the pan and stir to coat. Simmer, stirring regularly, on medium low until most of the liquid has evaporated and it is thick and syrupy, 5-10 minutes. Use immediately or remove to a bowl and allow to cool slightly, then cover and refrigerate until needed.
• For the Herb Mayo: Combine all ingredients in a small bowl. Allow to stand at room temperature while you prepare the burgers or cover and refrigerate if making ahead.
• For the burgers: Heat grill to medium-high. Brush portobello mushrooms with olive oil and season with salt and pepper. Place mushrooms on grill with the round top side up. Grill for a couple of minutes, then flip. Fill mushroom with bacon jam and continue grilling a couple of minutes more. Move mushrooms to top tray. Top with one or two slices of provolone cheese. Close grill lid and allow to heat until the cheese is melted. Toast burger buns, if desired.
• To serve: Spread some of the herb mayo on both top and bottom of burger bun. Place some leaf lettuce on the bottom piece of bun. Top with mushroom. Place top of bun on. Enjoy!

Notes

Vegetarian Bacon Jam Option:
If you’re up for trying to make vegetarian bacon jam, my best advise would be to start the recipe with the sautéeing of the shallots and onions in a little olive oil, then add your veggie bacon and cook as needed (depending on the type), then add the rest of the ingredients. Simmer per the recipe until syrupy. Even though it’s meatless, refrigeration is recommended.

Air Fryer Option:
No BBQ?You can make the mushroom part in an air fryer. Try Air fry at 380F for 4 minutes, then open and shake basket. Air fry a further 4-6 minutes, or until mushrooms are golden.

Oven Baked Option:
Preheat oven to 400F. Place mushrooms on a baking sheet a even layer. Roast in oven for 15-20 minutes. (If you have a convection oven, reduce oven temperature to 375F and use the Convection setting instead. Check a little earlier, for done-ness.)

Cuisine: American, Canadian

Course: Main Course

Author: Jennifer Maloney

Serving: 1serving, Calories: 543kcal, Carbohydrates: 43g, Protein: 18g, Fat: 33g, Saturated Fat: 11g, Cholesterol: 46mg, Sodium: 781mg, Potassium: 564mg, Fiber: 2g, Sugar: 20g, Vitamin A: 330IU, Vitamin C: 5.9mg, Calcium: 318mg, Iron: 2.5mg

Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!