Vegan Grilled Portobello Burgers
These Vegan Grilled Portobello Burgers are packed with umami flavors thanks to the scrumptious marinade. When piled high with additions like grilled onions and vegan pesto, it's a burger you'll want to make every weekend. The grilled portobello mushrooms are also perfect as a side dish all on their own.
Servings 4 sandwiches
Ingredients
- 4 whole portobello mushrooms
For the marinade
- ¼ cup balsamic vinegar
- 2 tablespoons tamari or soy sauce or coconut aminos
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 2 teaspoons white or chickpea miso
- 1 teaspoon pure maple syrup
- 4 hamburger buns I used gluten-free buns from Canyon Bakehouse
To assemble
- Vegan pesto
- Fresh arugula
- Heirloom tomato
- Grilled white onions
- Balsamic glaze
Instructions
- Cut the stems off of the portobello mushrooms and wipe them clean with a damp towel. Use a spoon to remove the gills from the bottom of the mushrooms.4 whole portobello mushrooms
- In a small bowl, whisk together the balsamic marinade, tamari, lemon juice, olive oil, minced garlic, miso, and maple syrup until fully combined.¼ cup balsamic vinegar, 2 tablespoons tamari, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 cloves minced garlic, 2 teaspoons white or chickpea miso, 1 teaspoon pure maple syrup
- Place the portobello mushrooms in a FoodSaver bag and pour the marinade over them. Vacuum seal the bag according to FoodSaver’s directions and let marinate at room temperature for 10 to 30 minutes.
- When ready to cook, heat the grill to medium heat. You can also use a grill pan. Brush the grill with avocado oil. Use tongs to remove the mushrooms from the bag one at a time and place them directly on the grill. Grill for 3 to 4 minutes on each side, until you see grill marks forming and the mushroom is cooked through.
- If you’re making burgers, I’d recommend grilling your buns and onions as well while the mushrooms cook.
- Assemble the burgers with the additions that I mentioned, or with whatever other options you prefer. Serve immediately and devour!4 hamburger buns, Vegan pesto, Fresh arugula, Heirloom tomato, Grilled white onions, Balsamic glaze
- If you have any leftovers, you can store all of the ingredients separately, or assemble the burgers and store them in a vacuum-sealed FoodSaver bag. If you choose the second, I recommending heating them up panini-style!
