Hamburgers with Grilled Portabella Mushrooms & Eggplant

Hamburgers with Grilled Portabella Mushroom and Eggplant


1 pound ground beef
1 Tablespoon dried onion flakes
1/4 teaspoon garlic powder
Kosher salt
Black pepper
olive oil
1 medium eggplant
4 large portabella mushroom caps


To make the the hamburgers:
1 pound ground beef
1 Tablespoon dried onion flakes
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
a few grinds of black pepper

1. Add above ingredients all together and mix well.
2. Shape into 4 hamburgers
3. Grill over a heated grill for a few minutes on each side until it reaches the desired doneness.

To make the grilled the eggplant:
1. Slice the eggplant into 1/2 inch rounds.
2. Sprinkle the slices with some kosher salt and place in a colander in the sink or over a bowl to drain for 15 minutes.
3. Rinse the slices of eggplant well then pat them dry.
4. Brush each side of the eggplant with olive oil.
5. Grill slices over low until browned and cooked thoroughly.

To make the grilled portabella mushroom caps:
1. Clean the portabella caps by using a damp vegetable scrub brush and brushing the top of each.
2. Cut off the stem and use a spoon to scoop out the black gills.
3. Brush each mushroom cap with olive oil and season them with salt and pepper.
4. Grill over low heat until browned and cooked thoroughly.

To serve stack the burgers together with the mushrooms, eggplant, and other desired toppings such as tomato, onion, mayonnaise, pickles, etc & desired side dishes. I like to serve my burgers with Herbed Potato Salad.

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