Barbecued Portobello Cheeseburgers

  • Yield: 6 servings


1 bottle Weber® Original BBQ Sauce, divided
1/4cup apple cider vinegar
1/2cup olive oil
6large porabella mushrooms, same size as rolls
1large Vidalia onion, cut into 6 thick slices
1/2pound white cheddar cheese, sliced thin and brought to room temperature
1/2pound Parmesan-Reggiano cheese, sliced with peeler and brought to room temperature
6 onion rolls
Head of garlic, roasted
1/2cup best-quality mayonnaise
2tablespoons Weber® Original BBQ Sauce
Kosher salt and freshly ground pepper, to taste
Sour or dill picle slices, optional


  1. Mix 1⁄2 bottle of Weber® Original BBQ Sauce with vinegar and olive oil to make a “marinade.” Set aside.
  2. Clean mushrooms, removing stems and set aside.
  3. Between 10 and 30 minutes before grilling, pour the BBQ sauce marinade on mushrooms and onions. Remove from marinade, leaving it in the underside of the mushrooms – do not dry off. Reserve marinade. Place mushrooms and onions on the cooking grate and grill for 8 to 10 minutes, gill-side up for mushrooms. Turn over for 1 to 2 minutes more and brush with some of the reserved marinade. The mushrooms should be tender, and the onions should still be crisp.
  4. Split kaiser rolls in half. Meanwhile, mix garlic and mayonnaise with 2 tablespoons of the Weber® Original BBQ Sauce until smooth. Assemble sandwiches by spreading both sides with garlic-BBQ sauce mayonnaise, and layer mushroom, onions and both cheeses. If you want the cheese to be melted, put on during the final 2 minutes of cooking time to melt.
  5. Season with salt and pepper if desired. Place top of roll on each sandwich, top with pickles and cut in half before serving.
Recipe by Elizabeth Karmel.