Portobello Buffalo Burgers

The only regret I have in putting this meal together last night was that I neglecgted to take any picutres of the streams of juice that dripped from these finished burgers, snaked around our fingers as we ate, and rained down onto our plates.  If you decide to make these, look forward to the experience.  It’s an extra perk of these decadent dream-burgers.

The smell over the burners as the mushrooms and onions browned together was truly intoxicating.  The portobellos add a rich, woodsy flavor to the meat.

Mature mushrooms such as portobellos store higher levels of octenol in their gills, leading to a richer aroma when they’re cut open.   I topped them with a simple slaw made with celery, apple, sugar and cider vinegar that rendered any additional topping or condiment unnecessary





Portobello Buffalo Burgers with Celery Apple Slaw From Epicurious

For burgers:

  • 1 pound ground buffalo
  • 1 medium onion, chopped
  • 10 ounces portobello mushrooms, trimmed and quartered
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 4 hamburger buns or kaiser rolls, split and toasted

For slaw:

  • 2 celery ribs
  • 1/2 Granny Smith apple, cored (left unpeeled)
  • 1 tablespoon mayonnaise
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon whole-grain mustard
  • Rounded 1/4 teaspoon sugar

Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and allow to cool, stirring occasionally, about 15 minutes.

While the mixture cools, start on the slaw: Cut celery and apple into thin julienne slices (I used my handy old potato peeler). Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.

Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties. Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.

Serve burgers, topped with slaw, on buns.

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5 thoughts on “Portobello Buffalo Burgers

  • May 29, 2010 at 2:38 am
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    Gary, If you want to do the shrimp, just broil or pan fry. They are still good.

  • August 8, 2010 at 10:22 pm
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    Thanks Shellie. One of my better results in the burger world, as well as the photos-of-burgers-world. 🙂

  • September 4, 2011 at 8:47 pm
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    “The only regret I have in putting this meal together last night was that I neglecgted to take any picutres of the streams of juice that dripped from these finished burgers, snaked around our fingers as we ate, and rained down onto our plates. ”

    wow you really have a way with words, i want to reach in and eat that burger now! always been partial towards mushrooms actually, and also like that tart-sweet contrast with the apples! yum.

  • September 6, 2011 at 1:07 pm
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    That dripping juice has to be one of the best parts of burger eating!

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