Smoked Portobello Burger

Name: Geräucherter Portobello Burger
Total time: 1 h
Ingredients: 60 ml Olivenöl; 50 ml Sojasauce; 8 g Knoblauchpulver; 10 g Geräuchertes Paprikapulver; 5 g Schwarzer Pfeffer; 30 ml Balsamico-Essig; 20 ml Worcestersauce (vegan)

MarinadeOtherHot SmokingEasy1-2 hrs65-70 °C110-120 °CBeech + Cherry

Large portobello mushrooms are marinated in a savory mixture and then hot smoked until they develop a deep, meaty texture. The smoke gives the mushrooms an intense aroma perfect for burgers. Beech wood combined with a hint of cherry wood creates a harmonious smoky flavor.

Ingredients(for 1 kg)

Olive oil60 ml

Soy sauce50 ml

Garlic powder8 g

Smoked paprika10 g

Black pepper5 g

Balsamic vinegar30 ml

Vegan Worcestershire sauce20 ml

Instructions

Preparation

15 minutes + 2 hours marinating time

Clean the portobello mushrooms and remove the stems. Mix all marinade ingredients well and fully coat the mushrooms. Cover and marinate in the refrigerator for at least 2 hours.

Preparing the smoker

20 minutes

Preheat the smoker to 110-120 °C and add beech and cherry wood chips. Soak the chips in water for 30 minutes beforehand to ensure even smoke development.

Smoking

1-1.5 hours

Place the marinated mushrooms gill-side up on the grill grate and smoke at a constant temperature until a core temperature of 65-70 °C is reached and the mushrooms are tender and aromatic.

Serving

5 minutes

Let the mushrooms rest briefly, then serve on burger buns with desired toppings such as vegan cheese, lettuce, and tomato slices.

Pro Tip

Place the mushrooms gill-side up in the smoker so the marinade does not run out and the smoky flavor can develop more fully.

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