This Bacon Jam Filled Portobello Burger is a great change from the usual burger. Featuring an easy, homemade bacon jam, provolone cheese and a lovely herb mayo.
Over the Summer, I’ll be sharing a few “Burgers that aren’t Beef”, for some BBQ dinner inspiration. Now just to be clear, there’s absolutely nothing wrong with a great beef burger, but as the Summer moves along, I find I’m looking for something different. I thought these would be perfect for when you’re looking for a little change from the usual!
For my first “Burger That Isn’t Beef”, I offer up this Portobello Mushroom Burger. The grilled portobello is filled with homemade bacon jam, topped with provolone cheese and served with a simple fresh oregano and thyme mayo. The mayo was inspired by a burger that I enjoyed recently with a rosemary aioli that was so delicious. I didn’t have any fresh rosemary on hand and I didn’t go all aioli (but you certainly could if you want to get fancy). I simply mixed chopped fresh oregano and thyme with my mayo and let it sit a bit. The flavours were great with the mushroom.
I know we tend to think of portobello burgers as the go-to “vegetarian burger”, but there are lots of reasons for everyone to enjoy them. You just need to add a little bacon!
Now I can hear my vegetarian daughter saying now “but Mom, why would you mess up a perfectly good vegetarian burger with bacon?!?”. To which I say three words. Veggie. Bacon. Girl! See, I am not completely uneducated in the ways of the vegetarian and I know my daughter knows at least 3 ways to make veggie bacon, not to mention the many store-bought options. And while I haven’t personally tried it (because as my daughter knows, Mom doesn’t eat faux meat :), I’m pretty sure that veggie bacon would make a darned good bacon jam. So there you go. Bacon Jam for all! You’re welcome :)
Cook’s Notes for Bacon Jam Filled Portobello Burger
Look for portobello mushrooms that are almost an inch larger in diameter than the diameter of your buns, as they will shrink considerably when cooking.
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.
If you’re up for trying to make vegetarian bacon jam, my best advise would be to start the recipe with the sauteeing of the shallots and onions in a little olive oil, then add your veggie bacon and saute 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.
Bacon Jam Filled Portobello Burgers
- 4 Portobello Mushrooms stems removed
- Olive oil
- Salt and pepper
- 4 Burger Buns
- 4-8 slices Provolone Cheese
- Leaf lettuce for garnish
- 6 slices bacon diced
- 1 shallot diced
- 1 small onion diced
- 1/4 cup strong coffee
- 3 Tbsp cider vinegar
- 3 Tbsp dark brown sugar
- 1 1/2 Tbsp maple syrup
- 1/4 cup mayonnaise
- 1 Tbsp fresh thyme finely chopped
- 1 Tbsp fresh oregano finely chopped
- Pinch salt
- Freshly ground pepper
- 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!