Grilled Portobello Chili Burger with Simple Slaw

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  • Total Time: 1 hrs 25 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Meaty mushrooms soak up the flavors of onion, garlic, chili powder and red pepper flakes in this grilled Portobello Chili Burger recipe – proving that vegetarians are not to be excluded from a good burger off the grill!


  • 4 portobellos

  • 1/2 cup + 3 tablespoons olive oil, divided

  • 4 tablespoons honey, divided

  • 3 tablespoons lime juice

  • 1 teaspoon Frontier Co-op Garlic Powder

  • 1 teaspoon Frontier Co-op Organic Chili Powder

  • 1/2 teaspoon Frontier Co-op Organic Onion Powder

  • 1/2 teaspoon Frontier Co-op Crushed Red Chili Peppers

  • 2 cups shredded purple cabbage

  • 1 small jalapeno (or green pepper), de-seeded and minced

  • 2 tablespoons cilantro, minced

  • 3 tablespoons apple cider vinegar

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon Frontier Co-op Black Pepper

  • 2 ripe avocados, sliced

  • 1 ounce queso fresco

  • 4 whole-grain burger buns


    1. Remove stems from mushrooms and place top-side down on a sheet pan.

    2. For the portobellos: In a small bowl, whisk together 1/2 cup olive oil, 2 tablespoons honey, the lime juice, garlic powder, chili powder, onion powder and crushed red chili peppers. Brush insides of caps with marinade, then pick up and brush tops of caps. Let mushrooms sit for at least an hour before grilling.

    3. For the red cabbage slaw: In a large bowl, toss together shredded cabbage, jalapeno and cilantro. In a separate bowl, whisk together vinegar, 2 tablespoons olive oil, remaining 2 tablespoons honey, salt and pepper. Pour over cabbage mixture and toss until well combined. Set aside and let rest until ready to use.

    4. Oil grill grates and preheat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat — if your grill lid has a thermometer built into the lid, it should read about 350 degrees.

    5. Place mushrooms on hot grill, top sides down. Let cook for 2 to 3 minutes, then carefully flip, grilling for another 2 to 3 minutes. Depending on the strength of the heat, monitor and adjust cooking times accordingly. Mushrooms should be soft and lightly charred.

    6. Cut buns in half and brush cut sides with remaining 1 tablespoon olive oil. Place cut side down on grill and toast slightly, 30 to 50 seconds. Assemble burger with grilled portobello, slaw mixture, 4 to 5 slices of avocado and a sprinkle of queso fresco.

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