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 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!
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!
PrintSpicy 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!
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Vegan, main, sandwich
- Method: grill
- Cuisine: Japanese, Asian, american
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
Beatrice Wytkin says
May 30, 2018 at 6:02 pmSounds amazing a must make
★★★★
Lillian McNally says
June 2, 2018 at 7:46 amDelicious!! The topping on the mushrooms transforms them to another level! Thanks Sylvia!
★★★★★
Sylvia Fountaine says
June 3, 2018 at 9:05 amSo glad you liked it!
Diane says
June 3, 2018 at 1:45 pmThanks so much for the delicious recipe! My husband and I enjoyed it tremendously! I followed your recipe and it turned out to be so flavorful on many levels! We were lucky to buy some speciality burger buns at our local farmer’s market which didn’t hurt 🙂 A ‘do over’ for SURE!
★★★★★
Anonymous says
June 4, 2018 at 2:54 pmWe made these tonight and loved them! Barb
★★★★★
Anonymous says
June 4, 2018 at 2:57 pmWe made this tonight and loved it! Barb
★★★★★
Barbara says
June 5, 2018 at 7:52 amThis was just wonderful!
One thing I would like to mention is that when I print out the recipe, an ad shows up and cuts out part of it.
I don’t know if you can fix this or not.
★★★★★
Sylvia Fountaine says
June 5, 2018 at 11:37 amAwesome- and thanks Im so happy you liked it! I will see what is going on with the recipe. 🙂
Lisette van Oosterhout says
June 16, 2018 at 7:55 amAbsolutlely delicious!!!We all loved it!!! Thanks for all your great recipes with vegan options!
★★★★★
Sylvia Fountaine says
June 16, 2018 at 9:27 amthanks Lisette! Glad you are enjoying!
Susanna says
June 18, 2018 at 7:50 pmDear Sylvia
Thanks for the vegan burger post!
Portabellos are in season so I decided to make vegan burgers! I didn’t have siracha sauce so I used my home made chilli sauce (comprising ground red chillies, shallots, ginger, garlic with rice vinegar, water salt and sugar) to season with the miso paste.
I also added shredded cabbage to the carrot slaw.
I was happy with the outcome! My son (who’s not crazy about mushrooms) remarked that the avocado spread, slaw and cucumber pickles made a great filling for the burgers.
Thanks for your fresh ideas and have a good week 😊.
Susanna
★★★★★
Sylvia Fountaine says
June 20, 2018 at 8:36 amThanks Susanna! I am so glad you enjoyed this and that your son like it too!!!Appreciate you leaving a comment and rating! have a great week. xo
john brookes says
June 20, 2018 at 3:38 amThese taste amazing i served them with spicy oven baked sweet potato fries
★★★★★
Sylvia Fountaine says
June 20, 2018 at 8:34 amSounds perfect John! thanks for the rating and comment!
Billy says
June 26, 2018 at 1:37 pmI am salivating at the pictures you posted of this burger! Cannot wait to make this at home. Looks delicious. Miso is such a great ingredient and I’m glad this recipe calls for it! Next time I hit the grocery store this baby is mine!
Annelise says
August 7, 2018 at 5:54 amMade this last night… so good, fresh-tasting, and satisfying! Thanks for the great recipe.
★★★★★
Sylvia Fountaine says
August 7, 2018 at 7:01 amyay!!! Im so glad you enjoyed it!
Sylvia Fountaine says
August 8, 2018 at 6:34 amAwesome Annelise! So glad you enjoyed them!!!
Kim says
August 20, 2018 at 6:13 pmAbsolutely loved this! Will be making this time and time again I’m sure 🙂
★★★★★
Sylvia Fountaine says
August 21, 2018 at 9:52 amYay Kim! thanks for the rating and comment. So happy you liked it!
Ian says
February 10, 2019 at 6:57 pmI just borrowed the idea of using miso and oil to cover the mushroom. I don’t have any siracha so i used some habanero sauce I already had.
Worked out excellently! What a delicious idea! Also added granulated garlic and upped the amount of salt and pepper.
★★★★
Melanie says
April 3, 2019 at 2:42 pmThis was a hit with my family. I loved every bite of it. Thank you so much for all of your lovely recipes. They really inspire me to cook something other than my usual go-to’s.
★★★★★
Judith says
April 14, 2019 at 4:16 pmAbsolutely Delicious!!!!!
★★★★★