• Preparation
    20 minutes
  • Cook Time
    10 minutes
  • Serves
    6-8 people
  • Difficulty

Behind the Recipe

The Burger with a Crown-Cap

I work with some of the best chefs and cooks in St. Louis. Once in a while, I take home things I learn from them and trick my wife and kids into thinking I’m a great cook! One day they made the most delicious Portobello mushroom caps I’ve ever tried. And, being I’m a burger guy I figured, why not put them together? And just like that, the Braaied Porto’Burger was born!

As seen on Beyond the Flame with Matt Martin.



  • 910 grams of 80/20 lean ground beef
  • 6-8 burger buns, preferably buttered
  • 6-8 fresh Portobello mushroom caps
  • 6-8 slices of American Cheese
  • ½ cup of Italian Dressing
  • ¼ cup of Your Favorite Meat Rub
  • 2 red onions
  • ¼ cup of olive oil
  • 1 teaspoon of Kosher Salt and ½ teaspoon of finely Ground Black Pepper
  • 2 tablespoons of a good quality Balsamic Vinegar


  • Set your Pellet grill to the Smoke cooking method at 190°C
  • De-stem Portobellos down to the cap only and dunk or cover them in Italian dressing. Then place them on one half of a baking sheet.
  • Dust Portobellos with your favorite meat rub.
  • Cut the red onion into slices 0.6 cm thick. In a small mixing bowl mix them with olive oil, salt and pepper, and balsamic vinegar.
  • Place the saturated onion slices on the other half of the baking sheet next to the Portobello Caps and place on the hot side of the grill (the side with burners on)
  • While porto’s and onions are baking, patty your burgers into 113-226 gram patties.
  • Dust patties with salt and pepper.

Cooking Instructions

  1. 1

    Cook the portobellos and onions at 190°C for 8-10 minutes.

  2. 2

    Once the mushrooms and onions are nice and cooked, put them aside.

  3. 3

    With your heat zone around 190-225°C, place burger patties onto grill.

  4. 4

    Cook the burgers on each side for about 3-4 minutes. Flipping them halfway through.

  5. 5

    After flipping your burger patties and when they are cooked put them aside. These should take only 2-3 minutes and be done after you’ve turned your burger patties.

  6. 6

    Add your American Cheese to the tops of the flipped burgers and close the grill for the last 2-3 minutes.

  7. 7

    It’s almost chow time! Remove your toasted buns and put them on a serving plate. Top the base of the bun with a serving of the onions first, followed by the burger with melted cheese, and lastly the Porto Cap on top!

  8. 8

    DIG IN!

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