Gluten Free Portobello Mushroom Burger with Avocado Ranch
Big, meaty portobello caps marinated in tamari, balsamic vinegar, smoked paprika, and garlic powder deliver the kind of bold, savory depth that makes you forget you're not biting into a classic beef patty. The mushrooms hit the grill until the edges caramelize and the caps turn perfectly tender — smoky, juicy, and satisfying in every bite. The homemade avocado ranch is the real showstopper: creamy mashed avocado folded with mayonnaise, fresh dill, chives, and lemon juice for a sauce that's tangy, herbaceous, and completely addictive. One of the trickier parts of eating this way is finding a burger that doesn't feel like a compromise, and this one genuinely doesn't — the gluten free buns get toasted right on the grill so they're golden and sturdy enough to hold everything together. Layered with butter lettuce, ripe tomato, and optional red onion, each burger comes together in under 30 minutes and serves four. It's the kind of meal that earns a permanent spot in your weeknight rotation.
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps, stems and gills removed
- 3 tbsp olive oil
- 2 tbsp tamari
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
For the avocado ranch
- 2 ripe avocados, pitted and peeled
- ⅓ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- ½ tsp onion powder
- ¼ tsp salt
For serving
- 4 gluten free burger buns, split
- 4 leaves butter lettuce
- 1 large tomato, sliced into 4 rounds
- ¼ small red onion, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, tamari, balsamic vinegar, garlic powder, smoked paprika, and black pepper. Place the portobello caps gill-side up in a shallow dish and pour the marinade over them, turning to coat. Let them sit for 15 minutes at room temperature.
- 2
While the mushrooms marinate, make the avocado ranch: mash the avocados in a large bowl until mostly smooth with a few small chunks remaining. Stir in the mayonnaise, lemon juice, chives, dill, onion powder, and salt until combined. Taste and adjust salt as needed. Press a piece of plastic wrap directly onto the surface and refrigerate until ready to use.
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