I thought it was only fitting that I pay homage to one of my favorite foods from the state of New Mexico. And these Green Chile Portobello Cheeseburgers are every bit as good as I remember!

fully dressed green Chile portobello cheeseburger with Hatch Green Chile and vegan cheese sauce

New Mexico is the home of Hatch Green Chiles, and you can find them literally everywhere you look, for breakfast, lunch, or dinner. But when you combine them with a burger, well let’s just say it’s something you never forget!

Guy Fieri even did a doubletake when he tried a local Santa Fe icon, Burt’s Burger Bowl, on Diners, Drive-Ins, & Dives.

Now I could have easily replicated this burger with an Impossible Burger or Beyond Burger, but I wanted to go with something with a little less fat and a bit more healthy, so I went with my friend – the Portobello Mushroom.

For all you mushroom haters, and you know who you are, I guess you’re stuck with the fake burgers.

But if you want to learn how to turn a portobello into this tasty, juicy, mouth-watering burger – then read on my friend, read on.

Portobello Cheeseburger Ingredients

To make these delicious burgers you’ll need the following:

Base recipe:

  • 4 portobello mushroom caps
  • buns of your choice

Marinade:

  • your favorite BBQ sauce
  • vegan worcestershire sauce
  • your favorite dry steak seasoning
  • balsamic glaze
  • liquid smoke

Condiments:

  • vegan cheese sauce
  • diced green chiles
  • onion
  • tomato
  • lettuce
  • mustard
  • pickle

Prep:

Wipe your mushrooms to remove any dirt or grime and remove the stems. Place them stem-side down in a shallow casserole dish.

Prepare the marinade and brush both sides of the mushrooms liberally. Place in fridge to marinate for at least 1 hour (the longer the better).

Prepare my Vegan Cheese Sauce (if using) and then set it aside for now.

Chiles:

There are several brands that sell jarred Hatch Green Chile. 505 is one brand I like but my favorite is Young Guns from Hatch, New Mexico. My local Kroger has it in stock every year during chile season (Aug-Sep). And of course, freshly roasted green chile will do nicely as well.

Note: If you want to use those little 4 oz cans of green chile, even the ones that say Hatch, just be warned the flavor (in my opinion) is just not the same.

I’ll have Amazon links below and as an Amazon Affiliate, I do earn from qualified purchases but at no extra cost to you.

Finally, prep your lettuce, tomatoes, onions, and pickles and have them ready to go.

The Cooking Process

There are several ways to cook these burgers, your outdoor grill, an indoor grill like a George Foreman, or in a nonstick skillet. I chose the skillet method for this recipe, with a little twist that you’ll see in a second.

You want to start with a HOT skillet so you can quickly sear your mushrooms. Also, if cooking more than one at a time, do not overcrowd your pan.

Place your shrooms stem side down and let them cook over high heat for about 3 minutes. Then turn DOWN your heat to medium, and then place something on TOP of your mushrooms to flatten them.

My spaghetti/stock pot was just the right size to fit INSIDE my skillet, and flatten my shrooms. The nice thing about it, I could add water to the stock pot to provide more weight.

Cook for another 2 minutes before removing your stockpot (or whatever) and flipping your burgers. Place your stockpot back in to flatten the other sides and cook for another 2 minutes.

Remove the flattening pan/stockpot.

At this point, I add a little bit of water just to deglaze the skillet and loosen any burned bits, then turned up my heat a little and let that simmer until most of the liquid had evaporated.

Burgers, Assemble!

To assemble your burgers in the style of Bert’s Burger Bowl, lightly toast your buns and then assemble accordingly…

  • Bottom bun
  • Mustard
  • Lettuce
  • Tomato
  • Onion
  • Mushroom Burger
  • Green Chile
  • Cheese Sauce
  • Pickle
  • More mustard (it helps glue the pickle to the top bun)
  • Top bun

And there you have it.

One of MY favorite memories of living in New Mexico. Of course, you can make the burgers and dress them any way you like. But this particular combination, while incredibly messy so have a fork and napkins ready, is truly delicious.

Have fun making your burgers and I’ll see you next week.

brandnewvegan
fully dressed green Chile portobello cheeseburger with Hatch Green Chile and vegan cheese sauce

Print

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Green Chile Portobello Cheeseburgers


  • Author:
    Chuck Underwood

  • Prep Time:
    60 min

  • Cook Time:
    10 min

  • Total Time:
    1 hour 10 minutes

  • Yield:
    4 burgers 1x

  • Category:
    Main

  • Method:
    Grill or Stovetop

  • Cuisine:
    American

  • Diet:
    Vegan


Description

I thought it was only fitting that I pay homage to one of my favorite foods from the state of New Mexico. And trust me, these Green Chile Portobello Cheeseburgers are the BOMB!


Ingredients


Units


Scale

Base Recipe

Marinade

Condiments


Instructions

  1. Prepare marinade by whisking the marinade ingredients together
  2. Clean mushroom caps and remove steps
  3. Coat mushrooms generously with marinade and place in a shallow container
  4. Marinate for at least 1 hour
  5. Meanwhile, prepare cheese sauce (if using)
  6. Prep your veggie toppings and have them ready to go
  7. Preheat a skillet over high heat
  8. Place mushrooms, stem-side down, in a skillet (do not overcrowd)
  9. Cook on high heat for 3 minutes
  10. Reduce heat to medium and place something flat and heavy on top of the mushrooms to flatten (I used a stock pot with some water)
  11. Cook for 2 additional minutes before removing the stock pot and flipping burgers
  12. Replace stock pot to flatten the other sides and cook for an additional 2 minutes
  13. Remove the stock pot, and add a little water to deglaze the pan if necessary
  14. Increase heat to evaporate any remaining liquid
  15. Toast buns if desired and assemble burgers


Keywords: Green Chile Portobello Cheeseburgers, portobello mushrooms, Hatch Green Chile

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