Who needs beef? This burger is the bomb.
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- 2 Portobello mushrooms (washed, gilled and patted dry)
- 2 hamburger buns
- 1 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp worcestershire sauce (vegan)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 garlic clove (minced)
- 1/2 tsp oregano (dried)
- 1/2 tsp basil (dried)
- 1/4 tsp rosemary (dried)
- 1/4 tsp sage (dried)
- 1/4 C mayonnaise (eggless)
- 1 tsp chipotle chiles in adobo sauce
In a shallow dish or pan, combine the olive oil, vinegar, Worcestershire sauce, salt, pepper, garlic, and other seasonings for the marinade.
Add the mushroom caps to the marinade; pour the marinade on top of the mushrooms and allow to sit at room temperature for at least 30 minutes.
On a heated grill or in a large saute pan (brushed / coated with olive oil), add the marinated mushroom caps and cook for approximately 5 minutes on each side, brushing with the extra marinade.
Prepare the chipotle mayonnaise by mixing the eggless mayonnaise and chipotle chiles / adobo sauce in a small bowl.
Spread 2 tablespoons of the mayo onto the toasted buns.
Assemble the burger with cheese, red onion, tomato, avocado, lettuce or other toppings, as desired.
Store any uncooked / marinated mushroom caps covered in the refrigerator for up to three days.
© Mainly Vegan LLC