Portobello Mushroom Burgers

  • Makes : 8 patties

The easiest mushroom burger involves a grilled or roasted portobello cap on a bun. I like to top it with roasted red peppers and some pesto. This recipe yields a more substantial burger. A combination of mushrooms works here as well - creminis, shiitakes, portobellos, and buttons.


  • 4 teaspoons of oil
  • 1 pound portobello mushrooms, coarsely chopped
  • 1 medium red onion, finely diced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon rubbed sage
  • 1 tablespoon soy sauce, or 2 teaspoons soy sauce and 1 teaspoon mushroom soy sauce
  • 1/4 cup red wine (optional)
  • 1 1/2 cups cooked brown rice (preferably basmati) or 1 1/2 cups cooked bulgur
  • 1/4 cup whole wheat or soy flour


Step 1

In a wide skillet, heat 2 teaspoons of the oil over medium-high heat. Add the mushrooms, onion, garlic, and herbs. Cook until the mushrooms release their liquid, then until all of the liquid is evaporated.

Step 2

Add the soy sauce and wine and cook the mixture until it is dry. Cool the mixture in a medium mixing bowl. The mushrooms will release more liquid as they cool. Do not drain.

Step 3

When the mushrooms are cool enough to handle, add the rice and flour. Stir to mix the ingredients. If the mixture does not come together, use a potato masher or pulse briefly in a food processor.

Step 4

Form the mixture into 8 patties. Heat 2 teaspoons of the oil in a skillet over medium-high heat. Fry the patties until they are nicely browned, about 5 minutes. Turn and fry the other side for about 4 minutes.

Recipe Source: The Vegan Chef.
Reprinted with permission from Beverly Lynn Bennett.
Photograph © Wanda Embar.

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