Portabella Steak Burgers are a nutrient-rich, plant-based burger option for backyard grilling or summer barbecues. With tangy Asian BBQ sauce, these delicious, gluten-free and vegan mushroom burgers are a great meatless option for your next cook out!
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Vegan Mushroom Steak Burgers
After a long, cold winter, there’s nothing quite like firing up the grill and enjoying the nice weather out back with a 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? That’s where these vegan burgers are the star of the show — Portobello mushrooms make a fantastic vegan steak option!
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!
Asian BBQ Marinade Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Asian Chili Sauce – I used this chili sauce
- Gluten-Free Soy Sauce – You can also use tamari sauce.
- Ginger – Fresh grated ginger is going to provide the best flavor.
- Gluten-Free BBQ Sauce – Use your favorite sauce!
- Raw sugar or honey – Vegans may use sugar or agave.
- Sesame oil
The marinade will keep well in the fridge for a few days, so you can prepare it ahead of time!
Are Portabella Mushrooms Healthy?
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.
“Phytochemicals found in some mushrooms are being studied as possible cancer-fighting substances”, according to the American Institute for Cancer Research.
How to Make Vegan Mushroom Burgers
- Cook the mushrooms. 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.
- Marinate the cooked mushrooms. Once, you’ve cooked the mushrooms, you’ll then place them in a bowl with the marinade. The mushrooms just need a quick toss in the marinade and they’re ready to top the burger buns!
Asian Portabella Burger 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
Asian BBQ Asian Portabella Mushroom Burger Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Veggie mushroom 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 Tablespoons Huy Fong Chili Garlic Sauce or asian chili sauce of choice (Gluten Free)
- 1 Tablespoon fresh grated ginger
- 2 teaspoons raw sugar or honey
- 1 Tablespoon sesame oil
- 1 Tablespoon GF soy sauce (tamari)
- 2 Tablespoons 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 (⅓ 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
Definitely had to make these with the mushrooms because it was just too good to pass up! Love how filling these were!
So glad you enjoyed them!
This would pass the test even for my meat-loving boys, and I can’t wait to make these for them!
Great Naomi! Keep me posted!
This is a fabulous meatless meal. Delicious and so satisfying!
So glad to hear that you loved it!
I seriously loved it!! Taste really amazing! a new favorite at my house!
Yaayy! Thanks, Toni!
The sauce alone has me craving a couple of these. Such an awesome recipe!
Ah yes, that sauce though!! Thanks, Matt!
My husband will definitely love this for Father’s Day! Can’t wait to make this!
Oh yay! Keep me posted!
I absolutely love these! Such delicious flavors and so allergy friendly!
Thanks, Lauren! Glad you loved them!
Wow, this looks amazing! Totally making it for Father’s Day!
Oh let me know if you do!