Veal and Portobello Mushroom Blend Burger

Serves: 4 – 6 servings
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Total Time: 20 -25 minutes

Portobello Mushroom Caps:

  • 12 Portobello mushrooms
  • 4 tablespoons Canola oil
  • 3 tablespoons Worcestershire black pepper blend


  • 16 ounces veal, ground
  • 10 ounces mushrooms, chopped fine
  • 3 ounces bread crumbs
  • 3 ounces milk
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons parsley, chopped
  • 6 slices Swiss cheese


  1. Remove the stems from the mushroom and use them as part of the chopped mushroom mixture, below. Using a tablespoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.
  2. In a medium-sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley.
  3. Form the meat mixture in 4-6 burgers. Reserve for later use.
  4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at a time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 160°F.
  5. Grill the mushrooms for 3-4 minutes on each side until tender.
  6. Add one slice of Swiss cheese to the burgers.
  7. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.
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