Steakhouse Bello Burger With Gorgonzola and Garlic Aïoli

July 2023 View more

By Kelli Ra Anderson

Steakhouse Bello Burger With Gorgonzola and Garlic Aïoli

Nothing says summer like a cooler of icy-cold drinks and a sizzling grill. These days, however, it’s essential that the pitmaster’s bag of tricks include a top-notch vegetarian or vegan showstopper. Using a rich steakhouse marinade, this recipe takes the versatile portobello mushroom to an umami-bomb level of chewy goodness. Add caramelized onion, roasted red pepper, a tangy quick-pickle radish (for a delightful crunch), and the rich funk of a gorgonzola, and you’ve got a winner by anyone’s measure.

Mushroom caps, peppers, and onions

MAKES 6 servings


6 large portobello mushroom caps
4 red onions, sliced
2 summer squash, sliced ½ inch on the bias
2 red bell peppers, seeded and sliced
6 ounces crumbled gorgonzola (vegan alternative: Follow Your Heart brand is fantastic.)
1 package arugula (or another green)
6 artisan rolls (ciabatta, baguettes, or other bread of choice)


¾ cup olive oil
¼ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons Worcestershire sauce (or vegan alternative)
1½ teaspoons dry mustard
1 tablespoon ketchup (or tomato purée)
¼ teaspoon ground clove
1 teaspoon sugar
½ teaspoon black garlic powder (or regular is fine)
1 teaspoon kosher salt
1½ teaspoons ground pepper


1 cup mayonnaise (or vegan option)
1 lemon, zest and juice
3 cloves garlic, minced
1 tablespoon olive oil


6 radishes, thinly sliced
½ cup apple cider vinegar
2 tablespoons sugar
1½ teaspoon kosher salt
1 cup water

Mushroom caps on the grill


1. Gently clean mushroom caps and trim the stems.

2. Mix marinade and pour over mushrooms. Set aside.

3. Mix aïoli ingredients. Cover and chill.

4. Mix radish pickling brine and pour over radishes. Chill.

5. Drizzle the red peppers and squash in olive oil, season with salt and pepper. Place peppers on a baking sheet at 450 degrees for 10 minutes. Add squash and cook for 10 more minutes. Set aside.

6. In a nonstick pan, sauté onions until caramelized. Remove onions and wipe out the pan before heating again to high heat.

7. Place drained, marinated mushrooms, gill side down, and compress with heavy pan or weight. Sear for 3 to 4 minutes or until caramelized. Turn over and repeat.

8. Brush caps with some leftover marinade. Place on medium-high preheated barbecue grill or on ridged grill pan, 1 to 2 minutes per side or until grill-marked.

9. On toasted buns, spread a layer of the aïoli and sprinkle with cheese. Top with layers of roasted squash, caramelized onion, pickled radish, mushrooms, and greens.

PRO TIP: The secret to standout bello steaks is a hot sear and little moisture. Cooking mushrooms gill-side down (initially) and under a heavy weight eliminates the soggy results that can give these sandwiches a bad rap.


Photos: Kellira Media