The easiest route to a grilled vegan burger is to simply lavish portobello mushroom caps in a good marinade and plunk them on the grill. These Easy Portobello Burgers are good with or without buns, and can be made on an indoor electric grill as well.
You can easy make variations of this recipe. Simply choose different marinades and toppings. If you don't have either kind of grill, simply prepare these burgers in a skillet. These vegan burgers are delicious with lightly cooked or grilled corn and a big salad or any kind of potato salad.
How to Make Easy Portobello Burgers
- Stem and clean portobellos, then marinate.
- To grill: Prep grill. Grill portobellos on both sides until charred to your liking.
- To cook in a skillet: Heat marinade in the skillet. Cook portobellos on both sides until browned to your liking.
- Serve on whole-grain buns with whatever other accompaniments you'd like.
- Here are lots more vegan burger recipes.
- Find more recipes for grilling in VegKitchen’s The Vegan Barbecue.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
Easy Portobello Burgers
These Easy Portobello Burgers are good with or without buns, and can be made on an indoor electric grill as well.Print Pin Rate Email
- portobello caps as many as needed (1 per serving)
- teriyaki marinade homemade or bottled; as needed for marinating
- whole-grain buns or toasted English muffins
- onions carmelized or raw slices
- garlic sautéed
- scallions thinly sliced
- tomatoes sliced
- baby greens baby spinach or baby arugula
- salsa store bought or homemade
- sweet pickle relish
- vegan mayonnaise
- Stem the portabellas and wipe them clean. Pour the marinade of choice into a shallow container and arrange the portobello caps, underside down, in a single layer. Let stand for at least 15 minutes and up to an hour. Pour unused marinade back into a bottle for finishing the dish; you'll have enough left over to use for another occasion.
- To grill: Prepare grill. Grill the portobellos, underside down, for 4–5 minutes. Brush generously with more marinade, then flip and grill for 5 minutes longer or until charred to your liking.
- To cook in a skillet: Heat a shallow layer of marinade in the skillet. Cook the portobellos, underside down, for 4–5 minutes. Flip and cook for 5 minutes longer, or until browned to your liking. Add a small amount of additional marinade if needed to keep the skillet moist.
- Serve portobello caps on whole-grain buns with whatever other toppings you'd like. You can place a variety of these toppings and condiments on the table, and let everyone fix their own sandwich!
Calories: 441kcal | Carbohydrates: 73g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11454mg | Potassium: 1080mg | Fiber: 4g | Sugar: 48g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Photos by Rachael Braun.
I used the Spicy Coconut-Lime Grilling Sauce to marinate my shrooms before bbqing them. This was a favorite at our bbq table.
Karen Miller says
Using bottled teriyaki sauce...REALLY????? Look at the sodium content, then try making your own, it is so easy and simple. Using commercially prepared anything is NOT COOKING