This American portobello mushroom burgers is anything, but ordinary!  It has a savory, flavorful, taste that will leave you wanting to finish every last bite.  I would prefer to grill these bad boys on my outside grill, but since it's freezing out in Jersey a grill pan will do the trick! 

If you need a good grill pan I've linked one I recommend below 🙂  Mushrooms are a natural source of glutamate, a naturally occurring compound that gives the fungi their umami flavor.  To really give these patties a savory boost, I brushed them with steak sauce!

Griddle Aluminum Non-Stick Stove Top Square Grill Pan - 11 inches

Primal Kitchen's Organic and Sugar-Free Steak Sauce - 8 oz, pack of 2

Ingredients to make these burgers

You will need

1. 4 portobello mushroom caps, gills removed is desired
2. 4 whole-wheat buns, toasted if desired
3. avocado oil cooking spray
4. ¼ tsp. ground black pepper
5. 2 tbsp light mayonnaise
6. 4 tsp steak sauce
7. 1 tbsp ketchup
8. 1 tbsp sweet pickle relish
9. 4 slices of American cheese
10. 4 large tomato slices
11. 1 cup of shredded iceberg lettuce or spinach
12. optional (can also add sliced red onion & pickles

How to make these burgers

Start off by preheating your grill or grill pan to medium-high.  Coat your mushrooms with cooking spray and sprinkle them with pepper.  Grill, turning occasionally, until tender, about 12 minutes total. 

Meanwhile, mix your mayo, ketchup, and relish in a small bowl.  Transfer mushrooms to a plate and pat dry with paper towels.  Brush with steak sauce and top the gill side of each mushroom with a slice of cheese. 

Return the mushrooms to the grill and cook until the cheese is just melted, about 1 minute more.  Serve on buns with your homemade sauce, spinach or lettuce, tomatoes, and onions/pickles if using.