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    Home » Entrees

    Portobello Burgers

    Published: Mar 13, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Portobello Burgers

    These portobello burgers are marinated and then grilled to absolute perfection. Serve fully loaded in soft rolls with caramelized onions, lettuce, tomato, pickles and avocado. So easy and so delicious.

    Portobello burger with lettuce, tomato, pickle and avocado on a white plate.

    I love a good veggie burger and these portobello burgers tick all the boxes.

    They’re juicy, packed with flavor, easy to make, and served fully loaded with caramelized onions on soft rolls, they satisfy every craving.

    If you also love a good burger then check out our vegan burger, vegan black bean burgers, chickpea burgers and tofu burgers.

    Ingredients You Need:

    Photo of ingredients for the portobello mushrooms.

    Ingredient Notes

    • Portobello mushrooms – these are the stars of the show. The bigger the better so that they fill the burger bun really well.
    • Grapeseed oil – is a good high heat oil for frying/grilling. You can really use any oil that you like though, but an oil with a high smoke point is the best option.
    • The other ingredients – are for the marinade sauce.

    Ingredients You Need For Serving:

    Photo of the ingredients for making up the burgers.

    Serving Ingredient Notes:

    • Onion, olive oil, maple syrup and soy sauce – are the four ingredients needed to make the caramelized onions. Of course this is entirely optional and if you’re in a hurry you can make these burgers without the onions. But if you do have time then it’s highly recommended. There is just something so delicious about caramelized onions on top of a burger.
    Open faced portobello burger on a white plate.

    How To Make Portobello Burgers

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Remove the stems from the portobello mushrooms.
    Portobello mushrooms with stems cut off on a white plate.
    • Prepare your marinade by adding soy sauce, paprika, maple syrup, brown sugar, tomato paste, liquid smoke and oregano to a measuring jug. Whisk together until well mixed.
    Two photo collage showing ingredients for marinade in a measuring jug and whisked together.
    • Place the mushrooms on a baking tray or in a shallow dish and brush generously with the marinade on both sides. Leave them to soak in the marinade for 15 minutes.
    Two photo collage showing portobello mushrooms brushed with marinade on each side.
    • While the mushrooms are marinating, make your caramelized onions. Add chopped onions and olive oil to a frying pan and sauté until the onions are softened.
    Two photo collage showing onions and olive oil added to frying pan and fried.
    • Add soy sauce and maple syrup and sauté with the onions until sticky and caramelized.
    Two photo collage showing maple syrup and soy sauce added to fried onions and fried to caramelized.
    • Heat up a grill pan and then brush it with ½ tablespoon of high smoke oil (we used grapeseed oil).
    Photo of a grill pan being brushed with grapeseed oil.
    • Add the mushrooms and fry for around 3 minutes each side at medium heat.
    • Then turn off the heat and brush both sides with marinade.
    Two photo collage showing portobello mushrooms in grill pan grilling on either side.

    Serving

    Serve the portobello burgers on hamburger rolls with lettuce, sliced tomato and sliced dill pickles and topped with the caramelized onions and sliced avocado.

    Of course if you want extras, then a dollop of vegan tzatziki or vegan aioli or even some vegan pesto would not go amiss at all. Another great option to dollop on top is some vegan thousand island.

    And if you want fries with that then you can’t go wrong with some baked potato fries. Or go with a delicious side salad like this vegan Greek salad, vegan potato salad or vegan chickpea salad.

    Portobello burger with lettuce, tomato, pickle on a white plate.

    More Vegan Mushroom Recipes

    1. Baked Portobello Mushrooms
    2. Vegan Stuffed Mushrooms
    3. Vegan Mushroom Sauce
    4. Vegan Mushroom Risotto
    5. Vegan Mushroom Stroganoff
    6. Portobello Steaks
    Portobello burger with lettuce, tomato, pickle and avocado on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Portobello burger with lettuce, tomato, pickle on a white plate.

    Portobello Burgers

    These portobello burgers are marinated and then grilled to absolute perfection. Serve fully loaded in soft rolls with caramelized onions, lettuce, tomato, pickles and avocado. So easy and so delicious. 
    5 from 4 votes
    Print Pin Rate
    Course: Entree, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 383kcal
    Author: Alison Andrews

    Ingredients

    Portobello Burgers:

    • 4 Portobello Mushrooms Stems Removed
    • ½ Tbsp Grapeseed Oil

    Marinade:

    • ¼ cup Soy Sauce (60ml)
    • 1 tsp Paprika
    • 2 Tbsp Maple Syrup
    • 1 Tbsp Light Brown Sugar
    • 2 Tbsp Tomato Paste
    • ⅛ tsp Liquid Smoke
    • ½ tsp Oregano

    Caramelized Onions:

    • ½ Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 Tbsp Soy Sauce
    • 2 Tbsp Maple Syrup

    Serving: 

    • Hamburger Rolls
    • Lettuce
    • Tomato
    • Dill Pickles
    • Avocado
    Prevent your screen from going dark

    Instructions

    • Remove the stems from the portobello mushrooms. 
    • Prepare your marinade by adding soy sauce, paprika, maple syrup, brown sugar, tomato paste, liquid smoke and oregano to a measuring jug. Whisk together until well mixed. 
    • Place the mushrooms on a baking tray or in a shallow dish and brush generously with the marinade on both sides. Leave them to soak in the marinade for 15 minutes.
    • While the mushrooms are marinating, make your caramelized onions. Add chopped onions and olive oil to a frying pan and sauté until the onions are softened. 
    • Add soy sauce and maple syrup and sauté with the onions until sticky and caramelized.
    • Heat up a grill pan and then brush it with ½ tablespoon of high smoke oil (we used grapeseed oil). 
    • Add the mushrooms and fry for around 3 minutes each side at medium heat. 
    • Then turn off the heat and brush both sides with marinade. 
    • Serve the portobello burgers on hamburger rolls with lettuce, sliced tomato and sliced dill pickles and topped with the caramelized onions and sliced avocado. 

    Notes

    1. Grapeseed oil – you can use any high heat oil that has a high smoke point. We used grapeseed oil and that worked very well. 
    2. Grill pan – you can use a grill pan like we did for your portobello mushrooms but if you don’t have a grill pan then a regular frying pan or skillet will work just fine. You won’t get the grill lines but everything else will be the same. 
    3. Leftovers: Keep leftover portobello burgers in a covered container in the fridge and enjoy within 2-3 days. They are not freezer friendly. 
    4. Nutritional information is for 1 burger (of 4) and includes everything (roll, garnishes, onions, avocado)

    Nutrition

    Serving: 1Burger | Calories: 383kcal | Carbohydrates: 62.8g | Protein: 11.4g | Fat: 11.9g | Saturated Fat: 2g | Sodium: 1359mg | Fiber: 8.1g | Sugar: 25.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Rose says

      March 26, 2021 at 5:23 pm

      I made these last weekend. They were beautiful to eat and very tasty and balanced. Certainly be making them again AND they didn’t take long to make.
      I’ve tried a few of Loving It Vegan recipes and been pleased with all of them5 stars

      Reply
      • Alison Andrews says

        March 29, 2021 at 10:40 am

        Thanks so much Rose! I’m so glad they were a success!

        Reply
    2. Anna says

      March 15, 2021 at 10:58 am

      So delicious and very satisfying. Love this recipe!5 stars

      Reply
      • Alison Andrews says

        March 15, 2021 at 11:13 am

        Thanks Anna!

        Reply

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