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!
Oh my goodness, these guys are sooooooooo delicious! I dunno, maybe but it’s just me, but I really liked these. A flavorful umami bomb! Portobello mushrooms are brushed with a Miso-Sesame-Sriracha paste, then grilled until perfectly juicy and tender.
They are layered up with a Japanese-style cucumber ribbon salad, a carrot slaw ( or Asian Slaw) and the best part…. this Asian style, avocado spread for the buns– seasoned with ginger & sesame, aka, Asian Guacamole. Full of flavor…. and totally vegan!
Here are the components…. and it honestly doesn’t take too long to put this together.
The flavorful miso paste, blended with sriacha and sesame oil is delicious on portobello mushrooms.
While the grill is heating up make the salad. I used a mandolin for this ….cutting the cucs into thin “ribbons”……but if you don’t have one, just cut them into thin disks, no problem! Or, you could try using a veggie peeler. Up to you!
Make the quick carrot slaw. I just used store-bought match stick carrots for this , but feel free to grate a carrot! You can also sub this Asian Slaw!
Make the Ginger Sesame Avocado Spread….
Mash up a large avocado with fresh ginger, sesame oil and a splash of rice vinegar.
By now the grill should be nice and hot. Grill the portobello mushrooms for the burgers. I always start with tops down…they’ll dry out less. Grill for 4-5 minutes over medium heat, giving them a nice sear, flip and cook for a couple more minutes. If you are particular (anal) like me, collect the juice from the mushroom caps before flipping and use that to baste the tops. Optional, but keeps them moist. 😉
Make sure to toast the buns! This is essential…..it keeps them from getting soggy!
Then start assembling the portobello burgers!
Spread the toasted buns lavishly with Avocado spread. Top with the grilled portobello mushroom, gill- side up -to collect all the flavorful juices in the burger.
Pile everything on top of the grilled portobello.
Spread the bun tops with more avocado spread, and top the burger. Or, for a lower-carb option, feel free to serve the portobello burgers, open-faced, with knife and fork.
Other additions…..a squirt of sriracha and a little pickled ginger is nice.
For a vegan burger, this is pretty delicious. Can’t wait for you to try this and tell me what you think.
xoxo
For more healthy delicious grilling ideas…..make sure to go here!
Print
Spicy Miso Portobello Mushroom Burger (Vegan)
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 2
- Category: Vegan, main, sandwich
- Method: grill
- Cuisine: Japanese, Asian, american
Description
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!
Ingredients
- 2 large portobello mushrooms
- 1 Tablespoon Miso ( any color)
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- pinch of salt and pepper
Cucumber Ribbon Salad
- 2 turkish cucumbers, cut length-wise into ribbons ( use a mandolin– see notes)
- 1 scallion, sliced at diagonal
- 1/4 teaspoon salt
- ¼ teaspoon sugar
- 2 teaspoons rice vinegar
- ½ teaspoon toasted sesame seeds
Carrot Slaw ( to simplify this, see notes)
- 1 1/2 cups matchstick carrots ( or grated)
- 1 scallion
- 1/4 teaspoon salt
- ¼ teaspoon sugar
- 2 teaspoons rice vinegar
- ½ teaspoon toasted sesame seeds
Asian Guacamole
- 1 extra large avocado, cubed
- 1 teaspoon finely chopped ginger ( or use ginger paste)
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt and pepper
- pinch chili flakes and sesame seeds
2 whole wheat buns, grilled
Optional additions- pickled ginger
Instructions
Preheat the grill. Using a fork or mini whisk, mix the miso, siracha and sesame oil ….& 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 – but I prefer them separate, just for “prettiness”, but it’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’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….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.
Eat immediately.
Notes
For a lighter meal you could serve these open-faced, with knife and fork without the top bun.
To save time you can combine the both the carrots and cucumber (and double the dressing) and serve them together in one bowl – but I prefer them separate, just for “prettiness”, but it’s not essential. 🙂
Keywords: vegan burger, portobello burger, vegan portobello burger, grilled portobello burger
We loved this recipe! I used a soy free miso, but followed the recipe as written. We will have this again for sure. It would be a great meal for entertaining friends once we are back to in-person social time again. Thanks for the healthy, delicious recipe!
★★★★★
This one hit it out if the park! Wow! What great flavor! Its hard to learn to be plant based but with recipes like this becoming vegan is a culinary adventure!
The carrot cucumber slaw and Asian inspired guacamole were such an impressive accompaniment to the portobello. I am snacking on the carrot cucumber slaw as I write this. So yummy! Maybe just a little less sesame oil in the guacamole. Other than that we are going to make these again and again!
★★★★★
This is SO delicious! Thanks so much for this great recipe- it is a keeper!!
★★★★★
Would it be possible to make this without a grill?
Yes. You could roast the portobellos in the oven, or use a grill pan on the stove.
SO DELICIOUS! Can’t believe how easy this was to make also!
★★★★★
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!!
★★★★★
Fantastic! Soooo tasty and flavourful. Great recipe
Continue your great work.
I omitted the sugar simply because I don’t cook with it
★★★★★
I had this last night absolutely loved it nice flavours and I didn’t miss the meat at all
★★★★★
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.
★★★★★
These are so delicious and they are so quick and easy to make!
★★★★★
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.
★★★★★
Awesome Zoey!
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.
★★★★★