Balsamic Aioli Portobello Burger

By: M.E.Welch, AS, CPhT

Balsamic Aioli Portobello BurgerAre you ready to kick the ground beef habit for a fresh vegetarian burger that will explode in your mouth with so many flavors you will not believe it?

Welcome to the Balsamic Aioli Portobello Burger.

Diabetics have no worries on this beauty, it is nearly Vegan. (Remember to count your carbs!) The mayo I used has eggs.

However ! You can use a vegan mayonnaise such as:

The directions may seem daunting however it is all rather simple and quick. I will break it all down in a very simple format. I hope you enjoy these gourmet burgers!

Other things you will need or consider to put on your burger. Be creative!

  • 4 Portobello mushroom caps. Large ones please! (needed)
  • Fresh baby Arugula (needed and chilled)
  • Sliced large sweet tomato (needed and chilled)
  • Sliced Provolone cheese
  • Fresh red onion – to be grilled
  • Fresh green pepper to be grilled
  • Whole grain nutted burger buns. To be toasted on the grill. You can always use my recipe!
  • Unsalted butter or a vegan substitute.

Lemon Dill Aioli sauceLets start with the Lemon Dill Aioli sauce!


  • 1/2 cup Mayo. Consider using something like I shared above to avoid the eggs!
  • Freshly squeezed lemon juice. A tablespoon should do it.
  • A tad of your favorite white wine. Just a little!
  • 1 tablespoon of Dijon Mustard.
  • Add about a tablespoon of fresh chopped Dill.
  •  Grab that lemon you squeezed and add 1/4 teaspoon of lemon zest!
  •  Add a pinch of sea salt and freshly ground pepper to taste.

Mix it all up in a smallish bowl and refrigerate. It will stay good for up to a week. It is great on other things as well!

balsamic-marinadeOk, on to the Balsamic Marinade!

Again, simple ingredients and instructions that will result in you wanting more!







  • 1/4 cup of Balsamic Vinegar. Add a splash more if you dare.
  • 2 tablespoons of olive oil (I sometimes use coconut oil.)
  • 1 teaspoon of ground basil
  • 1 teaspoon of ground oregano
  • 1 tablespoon of mashed up fresh garlic
  • pinch of sea salt and freshly ground pepper
  • Whisk this delightful concoction up well!


  1. In a shallow bowl or pan place the Portobello caps dome side up,
  2. Pour the marinade over them and let them soak and become happy. About 20 minutes will do and remember to flip them a couple of times.
  3. Cut up the onions and peppers and anything else you dreamed up.
  4. Lets get the grill prepped. Oil it well and fire it up. We are going to grill up not only the mushrooms but a couple of other yummy things. Get it hot about 350 degrees.
  5. Use a little of the marinade and mix your sliced Peppers and Onions in it.
  6. Brush your buns (no not those) with butter, oil, etc.
  7. We are going to be grilling a few items. The mushrooms, the veggie toppings and the buns.
  8. Grill the Portobello, veggies and toast your buns (please do not sit on the grill) until tender and done.
  9. Put the sliced Provolone on top of the Portobello last minute and allow to melt.

The Build

  • So now we have all of these delish items sitting on our counter and ready to be married up! So, lets get started.
  • Take the Aioli out of the fridge and generously slather a portion on each of the buns. Place the Portobello on the bottom bun.
  • Add the grilled veggies next
  • Add another “splash of marinade to the top.
  • Add a slice of tomato
  • Add some shredded Baby Arugula.
  • Add a little more Aioli and top your masterpiece with the other bun and done!
  • You may want to consider some healthy sides such as steamed broccoli, sweet potato or any other steamed vegetable.
  • Be creative and enjoy!


Nutrition Facts