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.
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:
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:
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.
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.
- 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.
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.
More Vegan Mushroom Recipes
- Baked Portobello Mushrooms
- Vegan Stuffed Mushrooms
- Vegan Mushroom Sauce
- Vegan Mushroom Risotto
- Vegan Mushroom Stroganoff
- Portobello Steaks
Did you make this recipe? Be sure to leave a comment and rating below!
Portobello Burgers
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
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
- Grapeseed oil – you can use any high heat oil that has a high smoke point. We used grapeseed oil and that worked very well.
- 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.
- Leftovers: Keep leftover portobello burgers in a covered container in the fridge and enjoy within 2-3 days. They are not freezer friendly.
- Nutritional information is for 1 burger (of 4) and includes everything (roll, garnishes, onions, avocado)
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 them
Thanks so much Rose! I’m so glad they were a success!
So delicious and very satisfying. Love this recipe!
Thanks Anna!