portobello burger

This Asian-style, grilled, vegan portobello mushroom burger is full of delicious umami flavor! It's lathered with Asian-style Guacamole, topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious and really satisfying. AND totally vegan!

Spicy Miso Portobello Mushroom Burger (Vegan)

portobello mushrooms

Tablespoon Miso

sesame oil

sriracha

salt and pepper

cucumbers,

scallion, sliced at diagonal

salt

sugar

rice vinegar

sesame seeds

carrots

scallion

extra large avocado, cubed

ginger

rice wine vinegar

chili flakes and sesame seeds

Preheat the grill. Using a fork or mini whisk, mix the miso, siracha and sesame oil &#8230;.&amp; pinch salat and pepper  together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.

Using a mandolin or veggie peeler, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.

Make the carrot slaw the same way. Place in a small bowl, toss with dressing ingredients. To save time you can combine the both the carrots and cucumber (and double the dressing) and serve them together in one bowl &#8211; but I prefer them separate, just for &#8220;prettiness&#8221;, but it&#8217;s not essential. 🙂

Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesn&#8217;t have to be smooth. Sprinkle with sesame and chili flakes.

Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.

Assemble the burgers&#8230;.spread buns with generous amount of Asian Guac, place the portobello- gills side up ( to catch all the flavorful juices) then mound with cucumber ribbon and carrot salad, a little squeeze of sriacha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers.

Made for our vegan friends last night and it was a hit! Made everything as is and loved it.  Looking forward to trying more of your recipes.

This was my first Feasting at Home recipe, and it was fantastic! The only changes I made were to grate the carrots for a finer slaw, and I made my own hamburger buns. My husband said this was the best "burger" I have ever made. I agreed, they were so flavorful and juicy. I will definitely be adding this recipe to my dinner repertoire.

These are so delicious and they are so quick and easy to make!

So delicious. Prepped the carrots and cucumber the night before to let them really marry and I couldn’t believe how good it was. This is a keeper.

I had this last night absolutely loved it nice flavours and I didn’t miss the meat at all

Fantastic! Soooo tasty and flavourful. Great recipe 
Continue your great work. 
 I omitted the sugar simply because I don’t cook with it

This burger was AMAZING. Start with letting the portabello marinate! I was frustrated when I made this that the sauce for the carrots and cucumbers is the same and I wasted time making two small batches of the same sauce. But if you're thinking about making this, do it! SO good!!

SO DELICIOUS! Can't believe how easy this was to make also!

This is SO delicious! Thanks so much for this great recipe- it is a keeper!!

Grilled Portobello Burgers are delicious, meaty and savory marinated portobello mushrooms, grilled to perfection and stacked in a soft toasted bun!  Quick and easy to grill, these mushrooms are so impressive and will become a new family favorite!

Grilled Portobello Burgers

Olive oil

Tablespoon Melted Butter

Garlic Cloves minced

balsamic vinegar

soy sauce

Tablespoon honey

portobello mushroom

hamburger buns

cheese

arugula

tomato

red onion

mayonnaise

In a small bowl whisk together olive oil, butter, garlic, soy sauce, honey, salt and pepper.

Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9x13 inch pan. Add the marinade and soak for 10 minutes.

Preheat the grill to medium high heat. Place the mushrooms on the grilled grill each side for 5 minutes.  Remove from grill and put on a bun with favorite toppings.

This oven-baked Portobello Mushroom Burger is loaded with healthy veggies and full of bold umami flavor! It's perfect for busy weeknight dinners and vegan-adaptable.

Portobello Mushroom Burger 

extra large portobello mushrooms,

olive oil (or use spray olive oil)

red onion (either make pickled red onions

Optional cheese: provolone, cambozola, sharp cheddar, smoked mozzarella, or vegan cheese

avocado, sliced

tomato, sliced

brioche buns or whole wheat buns

mayo (or vegan mayo)

red wine vinegar (or apple cider)

½ teaspoon smoked paprika

chipotle powder

Brush mushrooms clean (do not wet or wash) with a brush or dry sponge and carefully remove stems. Brush or spray with olive oil and generously season with salt and fresh black pepper on both sides. Place on a sheet pan, gill-side down.  Bake for 10 minutes (if they are extra large, add a few more minutes) then turn them over. Cook 5-7 minutes, and add cheese to the gill side if using, letting it melt for the final few minutes.

Make the quick pickled onions and Chipotle Mayo- whisking everything in a small bowl.

When ready to assemble- toast the buns. You can do this in a toaster, or on a skillet with a little olive oil.

Assemble the burgers: Spread the buns (top and bottom) with the Chipotle Mayo, place the portobello mushroom on the buns, add sliced tomato (season with salt and pepper), add avocado, (season with salt and pepper), top arugula and pickled onions. Top with the top bun.

Delicious burger. I didn't miss the meat.  Will definitely make again!! Thank you!!!

Delicious! Easy. We skipped the cheese, roasted the onions, and made the chipotle mayo with Veganaise. Served on toasted whole wheat bun with tomato, avocado and arugula. A home run.

We like ours on the grill,however cant wait to try your chipotle mayo! I like to remove the gills b/c of dirt and possible critters in there you don't want to eat.TIA

Omg I love this burger! I used my leftover homemade hummus (your recipe) plus chipotle in adobo sauce in place of the mayo. I also used pickled radish since that’s what I had. I used your quick sourdough buns recipe for the bun. This is such a winner meal! So easy and juicy and flavorful! Thank you!

Hoisin Portobello Burgers With Chili-Lemon Broccolini

portobello mushrooms (see tip)

tbsp oil

Salt

340-g pkg plant-based ground round (see tip)

onion powder

garlic powder

hoisin sauce

panko

hamburger buns, sliced

broccolini, trimmed (see tip)

tsp oil

tsp red pepper flakes

lemon

Ketchup

Mayonnaise

Sliced pickles

Sliced red onions

Step 1

In a large bowl, combine the ground round, onion powder, garlic powder, hoisin and panko. Divide the mixture into four equal portions and form each into a small patty. Gently press the patty into the hollow underside of each mushroom so that it fills the entire cavity. Transfer the mushroom patties to
a plate, cover with plastic wrap, and chill in the fridge for at least 20 min or up to 24 hrs.

Step 2

Use a teaspoon to gently remove the stem and brown gills on the underside of each mushroom cap. Try to keep the outer edge of the mushroom intact. Brush the mushrooms with the oil. Season the underside of the caps with salt.

Step 3

In a large bowl, combine the ground round, onion powder, garlic powder, hoisin and panko. Divide the mixture into four equal portions and form each into a small patty. Gently press the patty into the hollow underside of each mushroom so that it fills the entire cavity. Transfer the mushroom patties to a plate, cover with plastic wrap, and chill in the fridge for at least 20 min or up to 24 hrs.

Step 4

Preheat barbecue to medium-high (375 to 400F). Meanwhile, toss broccolini with oil and pepper flakes, and season with salt in a large bowl.

Step 5

Grill the mushroom burgers and the broccolini at the same time. For the burgers, place patty-side-down on the barbecue. Grill, undisturbed, for 6 to 8 min, or until the patty has set and has grill marks. Do not fuss with the burgers. Use a stainless-steel spatula to gently turn the mushrooms over, close the lid, and grill for 5 to 6 min or until the ground round is cooked through and the mushrooms are tender. Do not attempt to flip the burgers again or the filling may fall out. Transfer the mushroom burgers to a plate and set aside.

Step 6

For the broccolini, grill for 8 to 10 min, turning occasionally, until it’s tender and slightly charred. Transfer the broccolini to a cutting board and chop into 2-in. pieces. Squeeze juice from lemon half over top. Grill the buns, cut side down, until toasted.

Step 7

Top the bottom half of each bun with a mushroom burger, followed by some broccolini. Add your desired toppings and cover with the top half of the bun. Dig in. Leftovers will keep in an airtight container in the fridge for up to 2 days.

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