Mushroom burgers are quickly becoming one of my favorite dinner options! This recipe uses Portobello mushrooms and a cast iron skillet to create a beautiful caramelized look and a yummy texture. Pair with your favorite side for a quick and easy dinner!
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 3-6 burgers
What You'll Need
1-2 packages of Portobello mushrooms
1 tablespoon of olive oil
2 tablespoons of soy sauce
1 tablespoon of garlic powder
1 tablespoon of brown sugar
1 tsp agave
1 tsp of ginger
salt and pepper to taste
Hamburger buns of your choice
Vegan cheese slices (I use Chao Creamy Original Slices)
1 cast-iron skillet (or regular skillet)
Cooking Instructions
Preheat your skillet. Start with low-medium heat if using a cast-iron skillet because it heats up quickly.
Combine your soy sauce, garlic powder, brown sugar, agave, and ginger in a small bowl. Set aside.
Remove the stem from your mushrooms. If you prefer to remove the gills, the brown part underneath the top of mushroom, you can do so rather quickly with a spoon.
Brush the tops of your mushrooms with your soy sauce mixture.
Place the mushrooms onto the skillet, top side down, and brush the bottoms with your soy sauce mixture. Cook for 2 minutes and then flip to the other side.
Keep flipping and brushing the mushrooms until they soften, this takes about 10 minutes. Make sure you are flipping them often to keep the mushrooms from sticking to the pan.
Place the mushrooms onto the burgers, top with cheese, and enjoy!
Best served immediately.
Tips!
You will need to make this meal on the day you plan to eat the burgers. The mushrooms will not retain their texture if you put them in the fridge and microwave them the next day.
I would suggest keeping the gills in the mushrooms to give the burger a thinker texture.
You can top these with any condiments you want, or just eat them plain without cheese!
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