Veggie steak burgers are a nutrient-rich, plant based burger option. With tangy Asian BBQ sauce, these delicious, gluten free and vegan mushroom burgers are a great meatless option for Father’s Day or summer grilling.
Disclosure – We are grateful to be partnering with Little Northern Bakehouse on this post. Thank you for supporting the brands that allow me to create wholesome gluten free and vegan recipes
June is the month when many of us who live in the cold weather states fire up the grill for the first time.
After a long, cold winter and unusual spring (staying home in general), we can sit out back with refreshing Mint Ginger Lemonade and Grilled Adobo Chicken Burgers or a juicy steak while we soak up the sun.
But what about the meatless eaters in the family? What about the vegan friends?
Vegan steak, anyone? Oh yes – we haven’t forgotten about you!
Sure, we could make some Roasted Cauliflower Steaks but they aren’t quite as hearty of a meal. Portobello mushrooms, on the other hand, make a fantastic vegan steak option!
Veggie steak burgers
By marinating portobello mushroom slices in Asian BBQ sauce, you can create the most delicious vegan mushroom burgers to cook on the grill. I promise you, even meat eaters will love these “meaty” veggie steak burgers!
Even better news – these burgers are not only good, but they’re also good for you!
ARE PORTOBELLO MUSHROOMS GOOD FOR YOU?
You know I wouldn’t share a recipe with you unless it was sure to do your body good. 😉
Mushrooms are full of healthy goodness! They are:
- Relatively high in protein
- Vitamin-rich – A, C, B-vitamins
- Packed with minerals! This includes plant based iron, selenium, potassium and phosphorus.
PLUS,
“Phytochemicals found in some mushrooms are being studied as possible cancer-fighting substances”, according to the American Institute for Cancer Research.
BUT THAT’S NOT ALL!
The veggie steak burgers are served on one of my favorite healthy plant based, gluten-free buns from Little Northern Bakehouse.
The millet and chia seed give the buns a boost in fiber, B-vitamins, and iron. That extra nutrition is KEY for vegetarian and vegan diets.
The texture is really smooth, so you really don’t notice that they’re vegan and gluten-free at all. Plus, they’re fluffy buns, and if you eat gluten free bread often, you know that isn’t always the case!
Little Northern Bakehouse has plenty of other gluten free bread options too. They make artisan pizza crust, bagels, regular and wide sliced bread, and they have a sprouted grain bread.
Do you have food allergies? Well, you can rest assured that all of Little Northern products are allergy-friendly and safe for you and your family. All products are free from: peanuts, tree-nuts, milk, eggs, wheat (gluten), soy, coconut and sesame!
Try toasting the bagels and then top them with a schmear of Mediterranean Spinach Artichoke Hummus Dip! SO good!
So, let me show you how to make these burgers, because you KNOW you want to make them!
How to make vegan mushroom burgers
COOKING
I cooked the mushrooms in a skillet on the stove top. It just takes a few minutes and it’s super easy to do. Like I said, feel free to grill them if you want to.
MARINATING THE PORTOBELLO MUSHROOMS
Once, you’ve cooked the mushrooms, you’ll then place them in a bowl with the marinade.
Marinating usually involves a lot of time, but that’s not the case here. The mushrooms just need a quick toss in the marinade and they’re ready to top the burger buns!
What’s in the Asian BBQ Marinade? Glad you asked!
- Asian Chili Sauce. I used this chili sauce
- Gluten Free Soy Sauce
- Ginger
- Gluten Free BBQ Sauce
- Raw sugar or honey (vegans may use sugar or agave)
- Sesame oil
That’s it! The marinade will keep well in the fridge for a few days, too. So, add the vegan steak mushrooms to the marinade up to 3 days ahead of time if you want to. MEAL PREP at its best, y’all!
TOPPING IDEAS
Like any other sandwich, vegan mushroom burgers are delicious with additional toppings. Pile on the healthy veggies to your heart’s content. Here are a few topping ideas:
- Lettuce
- Sprouts
- Red bell peppers (or any other color for that matter)
- Tomato (assuming you tolerate them well)
- Hummus or Vegan Mayo
- Chili sauce – There’s chili sauce in the marinade, but don’t let that stop you from using more as a condiment!
- Dairy free cheese
Let your creativity control the burger toppings!
Print
Asian BBQ Mushroom Veggie Steak Burgers
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Veggie steak burgers are a nutrient-rich, plant based burger option. With tangy Asian BBQ sauce, these delicious, gluten free and vegan mushroom burgers are a great meatless option for Father’s Day or summer grilling.
Ingredients
For Veggie Steak Burgers
- 6 tbsp Huy Fong Chili Garlic Sauce or asian chili sauce of choice (Gluten Free)
- 1 tbsp GF soy sauce (tamari)
- 2 tsp raw sugar or honey
- 1 tbsp fresh grated ginger
- 1 tbsp sesame oil
- 2 tbsp gluten free BBQ sauce
- 4 large portabella mushrooms, sliced into “steak strip” pieces
- oil for the pan
- 4 Little Northern Bakehouse burger buns
Toppings for Mushroom Burgers (optional)
- lettuce
- hummus or vegan mayo
- sprouts
- sliced bell peppers
- sesame seeds (optional)
Instructions
- Mix the Asian chili sauce, ginger, sugar or honey, oil, and tamari together in a large bowl. Set aside.
- Use a damp paper towel to clean the portobello mushroom caps. Remove any discard any stems, then slice the mushroom caps into thin strips.
- Heat olive oil in a large non stick pan over medium to medium high. When the oil starts to shimmer, add the mushroom slices (1/3 of the batch at a time) and saute, flipping while cooking, for about 2 minutes or until the mushrooms are coated in oil and begin to soften. (They will shrink quite a bit.) Continue until you have cooked all the mushrooms.
- Transfer the sauteed mushroom slices to the chili sauce bowl. Toss well to combine.
Assemble the burgers.
- Lightly toast the millet and chia seed buns and then schmear one side with vegan sauce of choice (i.e hummus, vegan mayo, etc.).
- Place lettuce on the bottom bun, followed by 3-5 slices of the marinated mushroom steaks, sesame seeds, sliced bell pepper, and any extra veggies and sauce (from the bowl) on top. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 296
- Sugar: 14.8 g
- Sodium: 845.8 mg
- Fat: 8.9 g
- Saturated Fat: 1 g
- Carbohydrates: 54.5 g
- Fiber: 6.5 g
- Protein: 3.5 g
- Cholesterol: 0 mg
Keywords: veggie steak, vegan steak, vegan mushroom burgers, vegetarian, gluten free, vegan, meatless meals, grilling
Alright my friends, I think this just might be your new favorite EASY veggie “steak” burger. Give it a whirl and let me know! Mmm k?
Keep up with the compassionate, fun-loving Little Northern Bakehouse on Facebook & Instagram! They are full of gluten free recipe inspiration!
Cheers,
LC
