This Asian-style, grilled, vegan Portobello Mushroom Burger is full of delicious umami flavor! It’s slathered with Asian-style Guacamole, topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious and really satisfying. AND totally vegan. Video!
Oh my goodness, these Portobello Burgers are sooooooooo delicious! A flavorful umami bomb! Portobello mushrooms are brushed with a Miso-Sesame-Sriracha marinade, 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, as Asian style, avocado spread for the buns– seasoned with ginger & sesame, (aka Asian Guacamole). Full of flavor… and totally vegan!
Miso Portobello Mushroom Burger | 60-Second Video
Portobello Burger Components:
- Marinated Portobello Mushrooms
- Asian Guacamole “the sauce”
- Cucumber Ribbons
- Crunchy Asian Carrot Slaw (or sub Asian Slaw)
- Buns (or try Sourdough Buns!)
A few components, but honestly doesn’t take too long to put this together.
How to make the Best Portobello Burgers!
Make the cucumber ribbon salad!
Cut baby cumbers into thin ribbons using a mandolin or veggie peeler. Or just cut them into thin disks, no problem! Season with the dressing!
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…. or “Asian Guacamole”.
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 like me, collect the juice from the mushroom caps before flipping and use that to baste the tops. Optional, but keeps them moist. 😉
Toast the buns! This is essential…..it keeps them from getting soggy!
Assemble the Portobello Burgers!
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.
This is my favortie vegan portobello burger and I can’t wait for you to try this and tell me what you think!
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