Go Back
–+ servings

Portobello Mushroom Burgers

You won't miss the meat with these delicious vegetarian burgers. For a gluten-free option, wrap the mushrooms in a piece of crisp butter lettuce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 7 minutes
Total Time 1 hour 7 minutes
Servings 1 people
Calories 1598 kcal

Equipment

  • Typhur Dome
  • 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 basket and return the basket to the Typhur Dome.
  • Cook the mushrooms.Temperature: 400 °F Time: 6 minutes
  • 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

Calories: 1598kcalCarbohydrates: 125gProtein: 42gFat: 106gSaturated Fat: 26gPolyunsaturated Fat: 43gMonounsaturated Fat: 31gTrans Fat: 0.2gCholesterol: 99mgSodium: 3592mgPotassium: 1114mgFiber: 15gSugar: 24gVitamin A: 1127IUVitamin C: 62mgCalcium: 1093mgIron: 12mg
Tried this recipe?Let us know how it was!