THE RECIPE JOURNAL · Main Course
Grilled Portobello Bison Burger Recipe
If you're looking for a flavorful and hearty twist on the classic burger, this recipe combines juicy bison with meaty grilled portobello mushrooms for a deliciously satisfying meal. It’s perfect for a summer cookout or a cozy dinner at home.
FROM THE KITCHEN • Grilled Portobello Bison Burger Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your grill to medium-high and give the grates a light coat of oil so nothing sticks. In a bowl, mix together the ground bison with cumin, oregano, thyme, and chipotle. Then add the chopped mushrooms, shredded Cheddar, and diced onion, stirring everything until it’s well combined. Season the mixture with salt and pepper to taste. Divide the mix into four equal portions and shape each into a patty.
02
Step 2
Place the patties on the grill and turn the heat down just a bit. Let them cook for about 3 to 4 minutes on one side until they develop a nice brown crust. Flip them over and grill for another 3 to 4 minutes until the other side is browned and the burgers are cooked through. Toast some whole wheat buns on the grill while the patties finish cooking, then stack everything up and enjoy!
Why you’ll love it
This burger combines hearty, flavorful bison with juicy, meaty portobello mushrooms for a satisfying and healthy meal. It’s a great way to enjoy a rich, savory taste while keeping things lean and packed with nutrients. Plus, grilling adds a smoky touch that makes each bite irresistible.
How to serve
Serve with fresh lettuce, ripe tomato slices, and a dollop of tangy aioli or mustard. Pair with sweet potato fries or a crisp side salad for a balanced and flavorful meal that complements the smoky, savory flavors.
Storage & leftovers
Store leftover burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep them moist, and avoid using a microwave, which can dry out the meat and mushrooms.
