This National BBQ Week, a new kind of burger is taking over the grills – and it’s 100% plant-powered. Meet the Portobello Smash Burger, the summer sizzler created by BBQ expert and food writer Helen Graves. In collaboration with European Mushrooms, Nature’s Powerhouses, she’s given mushrooms the smash treatment to create the ultimate low-cost, flavour-packed burger.
Big on bite and bold on flavour, these burgers are grilled till tender and then smashed flat in the style of the American smash burger. But instead of beef, it’s the smashed portobello mushroom that takes centre stage, soaking up the smoky BBQ flavours and delivering a rich, savoury bite.
“Mushrooms are budget-friendly, nutrient rich, and completely delicious grilled on the BBQ. Their naturally robust structure holds up to high heat, and they soak up the smoky BBQ flavours like a sponge, adding a greater depth of smoky flavours. The smashed mushrooms layer up well with melty cheese (vegan or regular) romesco sauce, and a fresh green salsa verde, making this smash burger a real summer showstopper.”
Helen Graves
And mushrooms offer more than just flavour. They’re a nutritional powerhouse: a source of folate, B vitamins, selenium, and protein. Leave them in the sunshine for 15-30 minutes before grilling to increase their vitamin D content, a simple and affordable way to support your health this summer.
Helen shares her top tips to make the Ultimate Portobello Smash Burger.
1. Remove the ‘button’ underneath the mushrooms and slice to create a flat patty-like shape.
2. Don’t season your mushrooms with salt before grilling as this will draw out moisture, causing them to steam on the grill. Instead, rub lightly with oil, then grill until tender and season later.
3. ‘Smash’ the mushrooms flat (pressed down) on the grill to make them nice and flat, mimicking the technique used for smash burgers.
4. Don’t have a burger press? No problem – a heavy pan works just as well. Use the base to press the mushrooms flat.
5. Then layer them up inside the burger, with cheese (vegan or regular), a rich romesco sauce made with smoked paprika and red peppers, and a vibrant green salsa for a more satisfying bite.
6. Don’t think of mushrooms as a meat-free alternative (although of course they are!) but as a starring ingredient. They’re more than capable of stealing the spotlight this BBQ season.
Whether you’re a seasoned grill master or looking to impress your guests with something new, the Portobello Smash Burger is your go-to for summer flavour, nutrition, and serious BBQ vibes. The full recipe, along with expert BBQ tips, are available online at www.makeitamushroommoment.eu.
