Spicy Miso Portobello Mushroom Burger (Vegan)

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! 

Spicy Miso Portobello Mushroom Burger (Vegan)

★★★★★ 4.9 from 32 reviews

• Author: Sylvia Fountaine
• Prep Time: 25
• Cook Time: 10
• Total Time: 35 minutes
• Yield: 2
• Category: Vegan, main, sandwich
• Method: grill
• Cuisine: Japanese, Asian, american

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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!

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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

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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.

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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

Hey, I'm Sylvia! Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE.

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