Beef and Portobello Burgers Recipe

Combine beef, onions, Worcestershire sauce, parsley, 1 teaspoon salt, ½ teaspoon pepper, and egg in a bowl. Mix until combined. Cover and chill until ready to use.

In another bowl, whisk together balsamic vinegar, jam, remaining salt and pepper, and olive oil. Brush mixture on mushrooms. Set aside.

Preheat a charcoal grill.

Divide beef mixture into 4 and form into patties. Heat vegetable oil in a nonstick pan over high heat. Sear patties for 2 minutes per side (this will help retain their shape). Transfer to the grill and cook to preferred doneness, about 5 to 6 minutes per side for medium doneness.

Grill mushrooms until slightly charred, about 3 to 4 minutes per side.

Brush insides of buns with butter. Fill with lettuce, burger patties, cheese, tomatoes, mushrooms, and onion rings. Serve immediately.

In another bowl, whisk together balsamic vinegar, jam, remaining salt and pepper, and olive oil. Brush mixture on mushrooms. Set aside.

Preheat a charcoal grill.

Divide beef mixture into 4 and form into patties. Heat vegetable oil in a nonstick pan over high heat. Sear patties for 2 minutes per side (this will help retain their shape). Transfer to the grill and cook to preferred doneness, about 5 to 6 minutes per side for medium doneness.

Grill mushrooms until slightly charred, about 3 to 4 minutes per side.

Brush insides of buns with butter. Fill with lettuce, burger patties, cheese, tomatoes, mushrooms, and onion rings. Serve immediately.