Spicy Gochujang Grilled Portobello Burger

• •4 portobello mushroom caps, large, stems removed, gills scraped
• •0.3 cup gochujang (Korean chili paste)
• •2 tablespoon soy sauce
• •1 tablespoon sesame oil
• •1 tablespoon rice vinegar
• •1 tablespoon brown sugar, packed
• •2 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •0.3 teaspoon black pepper
• •1 tablespoon vegetable oil, for grilling
• •4 burger buns, brioche or potato recommended
• •0.5 cup mayonnaise
• •1 tablespoon gochujang (Korean chili paste), for mayo
• •1 teaspoon lime juice (optional), for mayo
• •0.5 cup kimchi, drained
• •2 tablespoon green onions, thinly sliced, for garnish
• •4 lettuce leaves (optional)

Instructions

1. 1

   Prepare the Portobello Mushrooms: Gently wipe portobello mushroom caps clean with a damp paper towel. Carefully remove the stems and use a spoon to scrape out the dark gills from the underside of each cap. This prevents them from releasing too much water during grilling and turning mushy.

2. 2

   Make the Gochujang Marinade: In a shallow dish or bowl large enough to hold the mushroom caps, whisk together the 0.25 cup gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, grated ginger, and black pepper until well combined.

3. 3

   Marinate the Mushrooms: Place the cleaned portobello caps in the marinade, turning them to coat both sides evenly. Let them marinate at room temperature for at least 15-20 minutes, or refrigerate for up to 30 minutes. Do not marinate for too long (over an hour) as the mushrooms can become too watery.

4. 4

   Prepare the Spicy Gochujang Mayo: While the mushrooms are marinating, in a small bowl, combine the 0.5 cup mayonnaise, 1 tablespoon gochujang, and optional lime juice. Whisk until smooth and well blended. Taste and adjust gochujang for desired spice level.

5. 5

   Preheat Grill: Preheat an outdoor grill or indoor grill pan to medium-high heat. Lightly brush the grill grates with 1 tablespoon vegetable oil to prevent sticking.

6. 6

   Grill the Portobello Mushrooms: Remove the mushrooms from the marinade, allowing any excess to drip off. Place the mushrooms gill-side down on the hot grill. Grill for 4-6 minutes per side, or until tender and nicely charred with visible grill marks. The mushrooms should soften and release some of their moisture.

7. 7

   Toast Buns: During the last few minutes of grilling the mushrooms, lightly toast the burger buns on the grill or in a toaster until golden brown and slightly crisp.

8. 8

   Assemble the Burgers: Spread a generous amount of spicy gochujang mayo on both halves of each toasted bun. On the bottom bun, layer a lettuce leaf (if using), then place a grilled portobello mushroom cap. Top with a spoonful of drained kimchi and a sprinkle of fresh green onions. Place the top bun and serve immediately.

Chef's Tips

• 💡Don't over-marinate the portobello mushrooms; 15-30 minutes is ideal to infuse flavor without making them too watery.
• 💡Scraping the gills helps prevent the mushrooms from becoming overly soggy during grilling and allows them to absorb more marinade.
• 💡Adjust the amount of gochujang in the marinade and mayo to suit your preferred spice level. For extra heat, add a pinch of gochugaru (Korean chili flakes) to the marinade.
• 💡For an added layer of flavor and texture, consider quick-pickling some thinly sliced cucumbers or daikon radish to add to your burger.
• 💡Ensure your grill is hot enough before placing the mushrooms to get good sear marks and prevent sticking.