Rachael's Portabella Parm Burgers

by Rachael Ray 3:00 AM, March 20, 2018

Aired March 20, 2018

Serves 4

For an all-mushroom burger, make 8 portabella caps and stack several crispy mushrooms on each bun.


4 large portabella mushroom caps, gills scraped and halved horizontally
Salt and pepper
Juice of ½ small lemon
1 cup flour
3 eggs, beaten
1 cup panko
1 cup grated Parmigiano-Reggiano cheese
2 tablespoons flat-leaf parsley, finely chopped
1 teaspoon granulated garlic
1 teaspoon crushed red pepper flakes
1 tablespoon fresh thyme, chopped
Olive oil, for shallow frying mushrooms and a drizzle for beef patties
1½ pounds ground beef (80/20)
Sliced provolone cheese, 1 or 2 slices per burger (or layer with crispy mushrooms if making vegetarian sandwiches)
½ cup ketchup
2 tablespoons aged balsamic vinegar or balsamic drizzle
3 tablespoons Fabanaise or mayonnaise
4 soft sesame seed burger buns

Romaine or iceberg lettuce, chopped
White onion, chopped and rinsed
Giardiniera, drained and pulse-chopped in food processor


Dress the portabellas with salt, pepper, and lemon juice, and let stand a few minutes. Coat mushrooms in flour, then egg, and then panko mixed with parm, herbs, garlic, and red pepper flakes. Heat about 1/8 inch oil in large skillet over medium to medium-high heat and brown the mushrooms 2-3 minutes on each side, and drain on wire rack. Keep warm in 275˚F oven.

Heat a cast-iron skillet over medium-high to high heat. Form 4 loose patties of beef. Add a drizzle of oil to the skillet, add meat, season with salt and pepper, and press with a spatula; brown and flip patties, 5-6 minutes. Top with cheese to melt.

Combine ketchup, balsamic and mayo for the sauce.

Build burgers: bun bottom, lettuce, onions, Giardiniera relish, burger patty, 2 crispy portabellas, sauce and bun top.


Portabello Burgers with Watercress Pesto

The Stackhouse Burger

Portabella Bolognese