Balsamic Beef Patties with Grilled Portobello and Pepper Stack
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 24 min
- Cost
- $24.00
- Nutrition
- 510 cal · 32g protein
- grill
- quick
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain bread or a bun · kept by 1 family
Balsamic Beef Patties with Grilled Portobello and Pepper Stack is a weeknight dinner that serves 4 and is on the table in about 36 minutes, for around $24 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Grill pan / griddleDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Nesting mixing bowlsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ground beef
- 4 count portobello mushroom caps
- 2 count bell peppers
- 4 tbsp balsamic vinegar
- 1/2 cup reduced-sugar low-sodium barbecue sauce
- 4 count burger buns
- 4 slices cheddar cheese
- 2 tbsp vegetable oil
Steps
- Stir together barbecue sauce and balsamic vinegar in a small bowl, then divide it into two bowls: one for basting and one clean bowl for dipping. Preheat grill or grill pan to medium-high.
- Divide ground beef into 4 equal portions and gently form into four 6-ounce patties about 3/4 inch thick; remove gills from mushroom caps with a spoon; core and quarter the bell peppers; brush caps and peppers lightly with oil.
- Grill beef patties 5–6 minutes per side until 160°F, brushing with the remaining sauce in the last minute; grill mushroom caps and peppers 3–4 minutes per side until tender and charred.
- Toast burger buns on the grill 1 minute, then layer each bun with a beef patty, a slice of cheddar, a mushroom cap, and sliced grilled peppers. The mushrooms and peppers are optional for kids.
- Serve open-faced or closed with the reserved sauce on the side for dipping.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 28 g
- Fiber
- 2 g
- Sugar
- 12 g
- Fat
- 28 g
- Saturated fat
- 10 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Stephen Hsu / Unsplash