BBQ Mushroom Burgers Recipe: Smoky Portobello Patties With Bold Charred Flavor

I’m obsessed with the umami flavor that mushrooms bring to burgers. 🔥 In this BBQ mushroom burger recipe, we’ll combine juicy beef patties with rich, earthy mushrooms and a tangy BBQ sauce that’ll make your taste buds dance.

The secret lies in properly caramelizing the mushrooms to bring out their natural sweetness, then pairing them with a perfectly grilled beef patty and your favorite BBQ sauce. Let’s get started!

Ingredients for Bbq Mushroom Burger

Juicy beef, rich mushrooms, and tangy BBQ sauce come together in perfect harmony.

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For the best mushrooms, look for cremini or shiitake at your local farmer’s market or Whole Foods. The key is to get them caramelized—cook them slowly until they’re deep golden brown. I usually grab a mix of both cremini and shiitake for depth of flavor. If you’re using shiitake, make sure to remove the stems as they can be tough.

No BBQ sauce? Mix ketchup, brown sugar, and apple cider vinegar for a quick substitute. For an extra kick, add some smoked paprika. If you’re out of Worcestershire sauce, a mix of soy sauce and a pinch of sugar gets you close. The beef patties can be made ahead and refrigerated for up to a day.

These burgers keep well in the fridge for up to 3 days. Reheat on the grill or in a skillet. The mushrooms can be frozen for up to 3 months—just thaw and reheat. I like to prep the toppings (lettuce, cheese) the day before to make assembly quick.

Step-by-Step Instructions for BBQ Mushroom Burgers

Now that we have all our ingredients ready, let’s build these incredible BBQ mushroom burgers.

🔥 Step 1: Sauté the Mushrooms and Onions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the 1 whole onion, thinly sliced, and cook for 5-7 minutes until it starts to caramelize and turn golden brown. You’ll know it’s ready when you smell that sweet onion aroma and see it develop a nice crust.

Next, add the 1.5 cups of sliced mushrooms to the skillet. I like to use a mix of cremini and shiitake for depth of flavor. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Add the 3 cloves of minced garlic and cook for 1 minute until fragrant. Season with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

🍳 Step 2: Grill the Beef Patties

Preheat your grill to medium-high heat, about 375°F. While it’s heating up, prepare your 4 beef patties. Make sure they’re evenly sized so they cook consistently. Brush both sides with a little olive oil to prevent sticking.

Grill the patties for 4-5 minutes per side until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F. Let the patties rest for a few minutes after grilling to allow the juices to redistribute.

🥘 Step 3: Assemble the Burgers

Toast the 4 buns on the grill or in a toaster. I prefer brioche or pretzel buns for their texture and flavor. Spread a generous amount of 0.75 cup of BBQ sauce on the bottom bun. Add a cooked beef patty, followed by a spoonful of the sautéed mushrooms and onions.

If you’re using cheese (and I recommend it!), add a slice of cheddar cheese on top of the patty. It’ll melt slightly from the heat of the burger. Finish with a leaf of lettuce and the top bun. The combination of textures and flavors is just amazing.

👨‍🍳 Step 4: Final Touches and Serve

For an extra flavor boost, brush the tops of the buns with a little more BBQ sauce or Worcestershire sauce. Serve immediately while everything is still warm and the cheese is melted. These BBQ mushroom burgers are perfect for a backyard BBQ or a casual dinner with friends.

Regional Styles of These Flavors

Texas-Style BBQ Mushroom Burgers

In Texas, we take our BBQ seriously, and that includes our mushroom burgers. I start by seasoning the beef patties with a dry rub that includes chili powder, cumin, and smoked paprika. Then, I grill them over mesquite wood for that authentic Texas flavor. The mushrooms get a similar treatment, with a sprinkle of chili powder and a drizzle of BBQ sauce during the last minute of cooking. 🌶️

Carolina-Style with a Twist

In the Carolinas, vinegar-based BBQ sauce is king. For a twist on traditional BBQ mushroom burgers, I use a vinegar-based BBQ sauce on the mushrooms and add some crushed red pepper flakes for heat. The beef patties get a sprinkle of salt and pepper before grilling, and I serve everything on a toasted bun with coleslaw on top. The tangy BBQ sauce pairs perfectly with the richness of the mushrooms and beef. 🌟

Kansas City-Style with Sweet and Tangy

Kansas City is known for its sweet and tangy BBQ sauce, which is a perfect match for our BBQ mushroom burgers. I brush the mushrooms with Kansas City-style BBQ sauce during the last few minutes of cooking, and the beef patties get a similar treatment. To add some texture, I top the burgers with crushed bacon and diced onions. The result is a sweet, tangy, and savory burger that’s sure to please. 🍖️

Memphis-Style with Dry Rub

Memphis is all about dry rubs, and our BBQ mushroom burgers are no exception. I season the beef patties and mushrooms with a dry rub that includes paprika, garlic powder, and onion powder. Then, I grill everything over charcoal for a smoky flavor. The result is a burger that’s full of flavor without being too saucy. 🔥

Alabama-Style with White BBQ Sauce

In Alabama, white BBQ sauce is a staple, and it pairs perfectly with our BBQ mushroom burgers. I brush the mushrooms with white BBQ sauce during the last few minutes of cooking, and the beef patties get a sprinkle of salt and pepper before grilling. To add some creaminess, I top the burgers with coleslaw made with mayonnaise, vinegar, and a hint of sugar. The result is a refreshing twist on traditional BBQ mushroom burgers.