Pork and Portobello Burgers

These were great. Very garlicky, and I used less. Would probably knock it back to no more than 3 cloves next time. But delicious! I did them in a cast iron for 6 minutes pork side down and then flipped so the mushrooms got direct contact with the pan and transferred to a hot oven for another 8 minutes until the pork was cooked through with an instant read thermometer. Would definitely make again!

Having wide & shallow mushrooms definitely helps a lot to make sure the burgers cook all the way through—cooked indoors and had deeper mushrooms than I’d prefer, so we ended up searing on the stove and finishing in oven at 375 until the insides were cooked through. Also added soy sauce and a splash of Worcestershire to the pork, but really any burger seasoning works well.

Added 1 tsp of rosemary and italian parsley. A dash of onion powder. Sauteed mushrooms and a little vidalia onion in a cast iron skillet -- olive and butter. 1 T italian parsley, splash of worcestshire and fresh ground pepper. Phenomenal! This will be appearing on the menu regularly.

Used broiler. Started with meat side facing heat 4 min, Then flipped about 4 min, but thought mushroom not quite cooked enough. Made chermoula sauce, and roasted red pepper for condiments. Liked them!

Cooked in the toaster oven, rack upside down on the top. Broil setting. Used more chopped parsley than indicated. Would add black garlic powder and a little onion powder next time. Cooked mushroom side up first (6 mins) and finished pork side up (7-9 mins) until internal temp measured at least 145. We enjoyed the burgers dressed with A-1 and Avocados.

I added twice as much chopped parsley as indicated. Cooked in the toaster oven top rack upside down. Broil setting. I cooked the mushroom side up first, about 6 mins, and then flipped to cook the pork (7-9 mins depending on size of patty). We enjoyed the burgers dressed with A-1 and avocado slices. Next time I’d use a bit less fresh garlic and add black garlic powder, onion powder, and some more seasonings.

These were a hit. My mushrooms may have been oversized because I had to put in the oven to get the shroom tender. The top skin got pretty chewy but I shaved it off. Not sure how to prevent that - but wouldn’t stop me from making this again. Topped with roasted red bell peppers and grilled onions, just like the picture. Delicious!

My grocery store sells Italian sausage patties that just fit inside a Portobello mushroom cap. So simple yet a change from a regular burger.

In my second go-around with this recipe, I substituted buffalo meat (hey, I live in Wyoming) for the pork and mixed in goat cheese and finely diced red onion. Then, in the mushroom cap, I added a hearty amount of jalapeno pepper jelly and cooked as directed. The results were fantastic.

I also made it just as a burger when I didn’t have any mushrooms—fabulous!

These were delicious. I made them with ground pork adding along with the rosemary some minced fresh parsley, a bit of ground fennel and a chopped scallion. Served them with some roasted cherry tomatoes I had made earlier in the day (tossed with Wegmans basting oil) grilled sweet onion, roasted red peppers and whole grain mustard. They turned out really well with the pork cooked through and not a bit dry. We will definitely be making these again!

I did this with hamburger rather than pork, and it still turned out very well. Quick, easy, and delicious.

I added more spices, just because I'm used to making sausage that way. It drowned out the mushroom flavor, which was kind of a waste of some good mushrooms, so I would say stick to the recipe. I also couldn't bring myself to waste part of the mushrooms by scraping out all the gills, so I left most of them. It still cooked fine and held together okay. Just made for a very thick sandwich.

Make the patty thin enough so it will cook through when cooked on just on side. This is not a problem if you spread rhe meat all the way to edges of the mushrooms.

Pork patty was dry. Now make it with beef--delicious! Took another writer's advice and splurged on brioche buns, which are wonderful.