mushroom burger

Go meatless with these Grilled Teriyaki Portobello Burgers! Juicy teriyaki glazed portobello mushrooms are topped with grilled onion and pineapple, extra teriyaki sauce and sprouts! Wrap this burger in butter lettuce leaves or bun of your choice with a smear of the most amazing honey wasabi mayo!

Grilled Teriyaki Portobello Burgers with Honey Wasabi Mayo

FOR THE WASABI MAYO:

mayonnaise (homemade or store-bought -- homemade mayo recipe can be found in the book)

honey

FOR THE TERIYAKI PORTOBELLO BURGERS:

teriyaki sauce

mushroom

pineapple

semi-thick slices of red onion

olive oil spray (mister)

butter lettuce leaves,

teriyaki sauce,

sprouts,

Need a good veggie entree for your next cookout? Try this grilled portobello mushroom burger! It's just 5 ingredients, but it's tangy, savory &amp; delicious.

Portobello Mushroom Burger

portobello mushrooms

Extra-virgin olive oil (for drizzling)

Balsamic vinegar (for drizzling)

Tamari (for drizzling)

Sea salt and black pepper

hamburger buns (warmed

lettuce

tomato

red onion

pickles

ketchup (mayo, mustard)

Pesto

Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.

Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.

Place the mushrooms onto the buns and serve with desired fixings.

Recipe video above. Big, juicy Swiss Mushrooms Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls.Only got small mushrooms? No worries, read the recipe notes!Desperate for meat? Add a meat burger pattie (beef, chicken mince/ground, or chicken breast/thigh), or even bacon and egg!Fully loaded veggie burger - add a vegetarian burger pattie (one of my signature recipes!).

Swiss Mushroom Burgers

mushrooms mushrooms

/ 2 tbsp unsalted butter

garlic (, finely minced)

salt and pepper

olive oil

cheese

onions

mayonnaise (or sour cream + pinch of salt)

tbsp ketchup

lettuce leaves

tomatoes

Preheat oven to 220°C/450°F (200°F fan).

Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.

Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.

Olive oil: Drizzle with olive oil.

Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)

Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.

Toast buns: Place split buns in the oven at the same time - to lightly toast.

Spread base of bun with a dollop of Pink Sauce. Top with lettuce, then tomato, then mushroom, then onion. Spread lid with a lesser smear of Pink Sauce, then place on burger. Devour!

Assemble burgers

Mix together, use per recipe.

Pink Sauce

Heat oil in a large skillet over high heat. Cook onion for 5 to 7 minutes until tinged with gold and floppy. Season with a pinch of salt and pepper.

Onion

This vegan mushroom burger is made with chickpeas, oats, and chopped mushrooms. It's super delicious, incredibly healthy, and easy to make!

Vegan Mushroom Burger

flaxseeds

water

chickpeas,

onion, chopped

bread crumbs

rolled oats, ground to oat flour

mushrooms,

fresh parsley, chopped

soy sauce

paprika powder

oregano

basil

oats

salt,

black pepper,

red pepper flakes,

wheat buns

red onion,

sunflower

Combine the ground flax seeds with the water and put aside to soak. In a large bowl, mash the chickpeas with a fork, leaving some chickpeas intact for texture.

Put 1/2 cup of rolled oats into a blender or food processor and ground into a fine powder of flour by pulsing several times.

In a small pan, heat some oil and sauté the onions and the garlic for about 3 minutes. Together with the remaining ingredients, add them to the chickpeas and mix well. Form four large burger patties (or 6 smaller ones).

Line a baking tray with parchment paper and put the burger patties on top. Bake for 30 minutes at 350 °F. Flip them after the first 15 minutes.

Cut the whole wheat buns in halves and cover both halves with the sunflower tomato spread. Alternatively you can of course also use ketchup, mustard, or any other burger sauce. Serve the mushrooms burgers with tomatoes, lettuce, and red onions.

With their deep savory flavor, Marinated Portobello Mushroom Burgers are a fast and easy vegetarian option for summer grilling.&nbsp;

Marinated Portobello Mushroom Burgers

Tbsp olive oil (0.08)

Tbsp soy sauce (0.12)

Tbsp apple cider vinegar (0.03)

tsp brown sugar (0.02)

garlic powder (0.02)

onion powder (0.02)

tsp smoked paprika (0.10)

pepper

portobello mushroom caps (about 1/2 lb. total) (2.94)

buns (0.83)

spring mix (0.32)

tomato (0.70)

mayonnaise (0.40)

In a small bowl, stir together the olive oil, soy sauce, apple cider vinegar, brown sugar, oregano, garlic powder, onion powder, smoked paprika, and a little freshly cracked pepper (about 10 cranks of a pepper mill).

Remove the stems from the portobello mushrooms.* Place the mushrooms in a shallow dish, gill sides up. Pour some of the marinade into the gills, then flip the mushrooms and pour the rest over the top. Let the mushrooms marinate for 30 minutes, flipping occasionally.

Heat a grill or grill pan over medium to medium-high heat. Once hot, add the marinated portobello mushrooms and cook for about 7 minutes on each side, or until the mushrooms are soft and have released most of their liquid.

Build your marinated portobello mushroom burgers on a bun with your preferred toppings. I love the classic mix of mayonnaise, sliced tomato, onion rings, and lettuce or spring mix.

Mushroom Swiss Burger

Steak Supreme Rub

Bear and Burtons - W Sauce

Sorta White Sauce

1.5 lb Ground Beef (80/20)

onion

Pack of baby bella mushrooms sliced

Swiss Cheese Slices

Brioche

Butter

Set grill to 375 - 400 degrees (or medium heat on stove)

Julienne cut onion and place in skillet with Mushrooms, 2 tbsp butter, 2 tbsp W sauce, and season with Steak Supreme. Sauté onions and mushrooms until soft.

Hand make your patties and season well with Steak Supreme Rub and grill burger until internal temperature of 160. Add swiss cheese near the end to get a good melt. 

Assemble burger how you like. Add Sorta White Sauce or Mayonnaise. - enjoy

You can grill your burgers slowly indirect to get a smoky flavor while you are sautéing your Mushrooms and Onions. Add a chunk of Cherry or Hickory. 

Once mushrooms and onions are done remove and move the burgers to direct heat to finish. Once fully cooked move to indirect and add Swiss Cheese until melted. 

Satisfying vegan mushroom-barley burgers made with onion, garlic, walnuts and pinto beans. Delicious pan-seared or baked. Can be reheated on a grill for char-grilled flavor.

Vegan Mushroom-Barley Burgers

onion,

cremini (baby bella) mushrooms

garlic,

thyme

tsp smoked paprika

walnut halves

barley

pinto beans, drained well

yeast

panko breadcrumbs

tsp sea salt

black pepper

Preheat a saute pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms, about 15 minutes. Add the garlic, thyme, and smoked paprika to the pan, and cook 2 to 3 minutes more. The mixture should be dry.

Preheat oven to 400 degrees F, and line a baking sheet with parchment.

In the bowl of a food processor pulse the walnuts until coarsely crumbled. Add the sauteed mushroom mixture, barley, beans, nutritional yeast, worcestershire, panko, salt and pepper, and process until incorporated. It&#x27;s okay to still have small visible pieces of beans and mushrooms.

Form into patties. Using a scant 1/2 cup of mixture per patty will yield 8 burgers. If desired, brush patties with vegan worcestershire and sprinkle with black pepper.

Place patties on baking sheet and bake 30 to 35 minutes, flipping after 15 minutes.

Option: pan-seared burgers - preheat a cast-iron skillet over medium heat. Add 2 Tbsp of high-heat cooking oil. Place 2 to 3 burgers in the pan, leaving plenty of room for flipping. Cook 4 to 5 minutes per side or until nicely charred. Transfer to a paper towel-lined plate.

Top 7 mushroom burger recipes from across the web

The most viewed mushroom burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Teriyaki Portobello Burgers...

Portobello Mushroom Burger

Swiss Mushroom Burgers

Vegan Mushroom Burger

Marinated Portobello Mushroom Burge...

Mushroom Swiss Burger

Vegan Mushroom-Barley Burgers

Top 7 mushroom burger recipes from across the web

The most viewed mushroom burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Teriyaki Portobello Burgers...

Portobello Mushroom Burger

Swiss Mushroom Burgers

Vegan Mushroom Burger

Marinated Portobello Mushroom Burge...

Mushroom Swiss Burger

Vegan Mushroom-Barley Burgers

The most viewed mushroom burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine