These messy burgers are fun to eat and are a blast of flavours! This portobello mushroom burger recipe is ready in 25 minutes and is loaded with miso flavoured avocado and fresh chimichurri!
Quick and Easy
With Creamy, Savoury, Salty Miso Flavoured Avocado
A Tangy & Spicy Chimichurri
Crunchy Pickled Red Onion
And Thick 10 Minute Marinated Mushrooms!
The Tasty Secret
The secret weapon to this portobello mushroom burger recipe is the miso flavoured avocado mash!
If you’ve taken a look at our Miso Makes The Best Avocado Toast recipe you’ll know that we love adding salty, savoury miso paste to creamy avocado! In all honesty, I don’t like the taste of avocado on its own. For me, it has to be combined with some other flavours and… miso is a winner!
Strangely… I’m also not the biggest fan of mushrooms! You will not see me gobbling up raw mushrooms BUT, again, it’s all in the seasonings!
Our portobello mushrooms are marinated in:
- Tamari (or soy sauce).
- Balsamic vinegar.
- And some olive oil, chilli powder, garlic, salt, and pepper.
Then our avocado is mashed with:
- A dash of lemon juice.
- And 1 teaspoon miso paste.
Our chimichurri combines:
- Fresh cilantro (or parsley).
- Oregano (fresh or dried).
- Garlic.
- Olive Oil & Red Wine Vinegar.
- And as much Red Chilli Pepper as you can handle!
And we top it all off with our homemade quick pickled red onion for:
- An extra Burst of Tanginess.
- Colour.
- And Crunch!
How Timely Is This Portobello Mushroom Burger Recipe
A Portobello burger is the ultimate time saving burger!
No food processor required. A few simple ingredients we always have in our pantry. 10 minutes to marinate. And 3-5 minutes per side to grill!
We’ve found these tips to be helpful:
- Don’t use water to clean your mushrooms!
- Gently brush any dirt away with your hands so the mushrooms don’t get waterlogged.
- Likewise, less marinade means less messy mushroom burgers!
- The mushrooms will shrink a bit as they cook so larger mushrooms will provide a larger patty.
- Cook just until softened. The mushrooms will become noticeably flatter and softer after cooking about 3-5 minutes per side. Try not to overcook them!
- Eat them right away if possible. The mushrooms will get soggier as they sit so they are best consumed right away BUT… we’ve had leftovers and reheated them in a skillet… they’re still tasty.
Building Portobello Mushroom Burgers
First, we love grilling our burger buns! Nothing fancy… just lay your buns on the hot grill and press them down with the back of a spatula until they are nicely toasted and grill lines appear!
Then, a layer of romaine lettuce will act as a barrier for liquid coming from the marinated mushroom and the chimichurri sauce!
Lay your grilled up mushroom on top of the lettuce, spoon on a healthy amount of miso flavoured avocado mash, top with crunchy pickled red onion, and drizzle with chimichurri!
Cost For This Portobello Mushroom Burger Recipe
Each portobello mushroom patty, including the marinade, costs us approximately: CAD $1.62. If we buy frozen beef burger patties from our local grocery store their price will range from CAD $1.87 – $3.17 per patty.
- And if we were to make 4 simple homemade burgers using 1 pound ground beef, 1 egg, and ½ cup breadcrumbs; our cost would be roughly: $1.72/patty using beef from our local grocery store and $1.19/patty using beef from our wholesale store.
So… that makes this quick and tasty portobello mushroom burger recipe a pretty thrifty option!
All together, this recipe costs us CAD $16.95 for 4 burgers with a full batch of chimichurri, 2 large avocados, the lettuce, the buns, and the pickled onion. Try making a half batch of chimichurri to bring the total cost down to $3.74/burger. Or…
Skip the chimichurri and you will still have 4 super tasty burgers for roughly: CAD $12.69!
So! Take a messy bite of these avocado chimichurri burgers and let us know in the comments below what your favourite part is!
If you’re a fan of fun and messy sandwiches you’ll want to try our: Hunger Bustin’ Eggplant Parm and our Ultimate BBQ Pulled Jackfruit!
Print
Quick Portobello Mushroom Burger With Avocado
- Total Time: 25 minutes
- Yield: 4 burgers 1x
- Diet: Vegan
Description
Take a bite of this super flavourful burger! Loaded with avocado & chimichurri. This portobello mushroom burger recipe is quick & easy!
Ingredients
- 4 burger buns of choice*
- 2 avocados*
- dash of lemon juice
- 1 tsp miso paste
- romaine lettuce leaves*
- optional: pickled red onion
For the Mushrooms:
- 4 portobello mushroom caps*
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp tamari (or soy sauce)
- 2 cloves garlic, minced
- ½ tsp chilli powder
- pinch of salt & pepper
For the Chimichurri (you will likely have leftover):
- ½ cup cilantro, leaves and thin stem, chopped (or sub parsley)*
- 2 tbsp oregano leaves, chopped (or ½ tsp dried)
- 3 cloves garlic, minced
- ⅛ – ¼ cup olive oil (I like using less oil so it isn’t too runny on the burgers)
- 1 ½ – 2 tablespoon red wine vinegar
- ½ red chilli pepper, deseeded and sliced (or a pinch of red pepper flakes)
- ⅛ tsp sea salt and pepper
*Fresh Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Make the chimichurri in advance and chill in the fridge for 1-2 hours if possible. Otherwise, prepare while the mushrooms are marinating.
- Gently twist and pull the stems from the mushrooms (reserve them for another recipe like a breakfast scramble the next morning!). Then brush off any dirt (don’t use water or the mushrooms will get soggy).
- Combine the marinade ingredients in a large shallow dish and lay the mushrooms in the marinade. Use a pastry brush to help coat both sides of the mushrooms. It may seem like there is not a lot of marinade but this prevents the mushrooms from getting too soggy.
- Allow the mushrooms to marinate for 10 minutes.
- Meanwhile, make the chimichurri if you haven’t made it before-hand. Combine all the ingredients in a small bowl and adjust the flavour to your liking. I like using less oil and vinegar so the sauce doesn’t run straight off the burgers!
- Mash the avocado and add a dash of lemon juice to stop the avocado from browning too quickly. Stir in the miso paste until combined.
- To grill your mushrooms, heat a grill pan or non-stick skillet over medium heat. Add as many mushrooms as will comfortably fit in the pan and cook for 3-5 minutes on each side until softened and browned.
- To serve: grill your buns to get them nice and warm, place romaine lettuce leaves on the bottom bun to catch any liquid released, top with a mushroom, then a generous amount of avocado, and drizzle chimichurri. Finish with pickled red onion. And enjoy!
Notes
Approximate Cost: CAD $16.95 ($4.24/burger) accounting for a full batch of chimichurri, ¼ of a romaine lettuce head, and 2 large avocados. The cost goes down to CAD $3.74/burger if you make a half batch of chimichurri or CAD $12.69 if you skip the chimichurri altogether.
Cost Comparison: CAD $1.62 for each portobello mushroom plus the marinade vs. $1.87 – $3.17 each for frozen store-bought beef burgers. Or compare to a Big Mac for instance, at CAD $5.69.
We have spread the marinade to cover 6 mushrooms. Use an extra avocado and the 6 burgers will cost roughly: CAD $19.46 ($3.24/burger).
Have some napkins on hand! These burgers will likely be messy to eat! We try to lessen the amount of liquid used for the marinade and the chimichurri to avoid too much messiness. But… messy burgers are fun right?
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Burgers & Sandwiches
- Method: Stovetop
- Cuisine: American
Nick
Love portobello burgers. The miso in the avocado is UNREAL. I didn’t have ingredients for the chimichurri but even without it, the avo mash made it awesome. I’m gonna put that on everything now. Thnx.
Kathryn Alexandre
hahaha I’m glad you loved it. It’s amazing what a little miso can do! If you haven’t seen it yet, take a look at my avocado toast recipe because it has that same miso flavour! I’m not really a fan of avocado toast unless there’s miso in there hehe!