Craving a delicious and healthy burger? Learn how to make a juicy and flavorful Portobello mushroom burger in your air fryer with this simple recipe!
Who says burgers have to be meaty? With the hearty and savory Portobello mushroom, you can create a deliciously satisfying burger perfect for vegetarians and meat eaters alike.
Air fryer Portobello mushroom burger
The air fryer is truly becoming a game-changer in my kitchen, I’ve used it to make everything from french fries to roasting asparagus, and each time it brings a new level of delight. It makes cooking healthier, faster, and more enjoyable.
Recently, I decided to incorporate more plant-based meals into my diet, and I stumbled upon the idea of making a Portobello mushroom burger. To my delight, I discovered that it turned out perfect in the air fryer.
Portobello mushrooms have a rich, umami flavor and a meaty texture that makes them a perfect substitute for traditional beef burgers. When cooked in an air fryer, they develop a crispy exterior while remaining juicy and tender on the inside. Even cooking ensures that the mushrooms are neither too dry nor too soggy, which can sometimes be a challenge with other cooking methods.
What goes on in a mushroom burger
Creating a delicious mushroom burger involves a variety of ingredients that can be customized to your taste.
Ingredients
For the Portobello Mushrooms
- Portobello mushrooms. Gently twist the stem to remove it without breaking the cap. Use a spoon to scrape out the gills for a cleaner look and less moisture.
- Freshly cracked black pepper. Freshly cracked pepper enhances the flavor better than pre-ground pepper.
- Worcestershire sauce. For a vegan option, use a vegan Worcestershire sauce or soy sauce.
- Olive oil. Extra virgin olive oil adds a richer flavor, but any olive oil will work.
- Fresh thyme leaves. If you don’t have fresh thyme, use dried thyme.
- Garlic cloves. Mince the garlic finely to ensure even distribution and maximum flavor.
- Kosher salt.
For the Cabbage Slaw (optional)
- Honey. For a vegan option, use agave nectar or maple syrup instead of honey.
- Apple cider vinegar. Apple cider vinegar adds a nice tang, but white wine vinegar can be used as a substitute.
- Mayonnaise. For a lighter version, use Greek yogurt or a mix of yogurt and mayo.
- Whole grain mustard. Whole grain mustard adds texture, but Dijon mustard can also be used for a smoother consistency.
- Kosher salt. Adjust the salt to taste if needed, especially if the mayo is already salted.
- Freshly cracked black pepper. Freshly cracked pepper gives a more vibrant flavor than pre-ground pepper.
- Green cabbage, thinly sliced. Use a mandoline slicer for even, thin slices, or buy pre-shredded cabbage for convenience.
- Scallions, thinly sliced on a bias. Slicing on a bias (diagonally) gives a nicer presentation and slightly larger pieces for more flavor.
For Assembling the Burger
- Swiss cheese. For a vegan option, use your favorite vegan cheese slices.
- Toasted Hamburger buns. Lightly butter the buns before toasting for extra flavor and crispiness.
How to Air Fryer Portobello Mushroom Burger
Follow these simple steps to make the perfect air fryer Portobello mushroom burger.
Time needed: 1 hour and 7 minutes
- Prepare the Mushrooms
Remove the stems of each Portobello mushroom. Using a spoon, scrape away the black gills from the underside of the mushrooms. This helps to reduce moisture and prevents a muddy flavor.
- Season the Mushrooms
Place the cleaned mushrooms in a large bowl. Add the chopped thyme, garlic, Worcestershire sauce, olive oil, salt, and freshly cracked black pepper. Massage the herbs and oil into the mushrooms until they are evenly coated.
- Prepare the Cabbage Slaw (Optional)
In a mixing bowl, combine 3/4 tsp honey, 4 tsp apple cider vinegar, 6 tbsp mayonnaise, 2 tsp whole grain mustard, 1/4 tsp kosher salt, and 15 turns of freshly cracked black pepper. Mix until well combined. Add 2 cups of thinly sliced green cabbage and 2 thinly sliced scallions to the bowl. Toss everything together until the cabbage is well coated with the dressing. Set aside.
- Preheat the Air Fryer
Preheat your air fryer to 400°F (205°C) for about 5 minutes. (Note: The temperature may vary depending on the air fryer you are using. For this recipe, I am using the Typhur Dome air fryer.)
- Cook the Mushrooms
After preheating, carefully place the mushrooms with the stem side facing up in the cooking tray. Return the tray to the air fryer. Cook the mushrooms for 6 minutes at 400°F (205°C).
- Add Cheese
Using a spatula, gently flip each mushroom. Place a slice of Swiss cheese on each mushroom and return the cooking tray to cook for an additional 1 minute, allowing the cheese to melt.
- Assemble the Burger
Using a spatula, carefully remove the mushrooms from the air fryer. Place each mushroom on a toasted hamburger bun.
- Serve
Top the mushrooms with the prepared cabbage slaw (if using). Place the top half of the toasted hamburger bun on each mushroom.
Portobello mushroom burger FAQs
Yes, mushroom burgers are a healthy alternative to traditional meat burgers. Portobello mushrooms are low in calories, fat, and cholesterol while being rich in vitamins and minerals, such as B vitamins, potassium, and antioxidants. They also provide fiber, which is beneficial for digestive health.
Scraping the inside of a Portobello mushroom is a matter of personal preference. The gills (the dark, feathery part underneath the cap) are edible and safe to eat. However, some people prefer to remove them for a few reasons:
– Appearance: The gills can darken the dish and release a black liquid that might affect the appearance of your meal.
– Texture: Removing the gills can result in a slightly cleaner texture.
– Flavor: Some find the gills to have a slightly more earthy or muddy taste.
To scrape out the gills, use a spoon to gently scrape them out from underneath the mushroom cap.
When using the air fryer, make sure to cook the mushrooms at a high enough temperature (around 400°F/205°C) to allow them to cook through without becoming soggy. Cook them gill side down first to let any excess liquid drain out, then flip them halfway through cooking. After cooking, let the mushrooms rest on a paper towel or a rack for a few minutes to allow any remaining moisture to drain away.
Portobello Mushroom Burgers
Equipment
- Tongs
- Mixing Bowl
- Spoon
- Spatula
Ingredients
For the Portobello Mushrooms
- 4 each Portobello Mushrooms, stems removed
- 15 turns Black Pepper, freshly cracked
- 1 tbsp Worcestershire Sauce
- 1 tbsp Olive Oil
- 1/2 tbsp Fresh Thyme Leaves, finely chopped
- 2 each Garlic Clove, finely chopped
- 1/2 tsp Kosher Salt
For the Cabbage Slaw (optional)
- 3/4 tsp Honey
- 4 tsp Apple Cider Vinegar
- 6 tbsp Mayonnaise
- 2 tsp Whole Grain Mustard
- 1/4 tsp Kosher Salt
- 15 turns Black Pepper, freshly cracked
- 2 cup Green Cabbage, thinly sliced
- 2 each Scallion, thinly sliced on a bias
For Assembling the Burger
- 4 piece Swiss Cheese
- 4 piece Hamburger Bun, toasted
Instructions
- Remove the stems of each mushroom. Using a spoon, scrape away the black gills of the mushroom.4 each Portobello Mushrooms, stems removed
- Place the cleaned mushrooms in a large bowl and season with the chopped thyme, garlic, Worcestershire sauce, olive oil, salt, and black pepper. Massage the herbs and oil into the mushrooms until they are evenly coated.15 turns Black Pepper, freshly cracked, 1 tbsp Worcestershire Sauce, 1 tbsp Olive Oil, 1/2 tbsp Fresh Thyme Leaves, finely chopped, 2 each Garlic Clove, finely chopped, 1/2 tsp Kosher Salt
- Combine all of the slaw ingredients in a mixing bowl and mix until well combined.2 cup Green Cabbage, thinly sliced, 2 each Scallion, thinly sliced on a bias, 6 tbsp Mayonnaise, 4 tsp Apple Cider Vinegar, 3/4 tsp Honey, 2 tsp Whole Grain Mustard, 1/2 tsp Kosher Salt
- Preheat the Typhur Dome to 400°F/205°C. (Around 5 minutes）
- After preheating, carefully place the mushrooms with the stem side facing up in the cooking tray and return the tray to the Typhur Dome.
- Cook the mushrooms for 6 minutes at 400°F.
- Using a spatula, gently flip each mushroom. Place a slice of swiss cheese on each mushroom and return the cooking tray.4 piece Swiss Cheese
- Finish cooking.Temperature: 400 °F Time: 1 minute
- Using a spatula, carefully remove the mushrooms from the Typhur Dome to a toasted hamburger bun.
- Serve the mushrooms topped with the cabbage slaw between two toasted hamburger buns.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
