So spring has sprung and is slowly creeping into summer which means it’s almost time for barbecues, pool parties and get togethers! Woooo!!! Who doesn’t love a good barbecue??
With all those gatherings coming up, a good veganized burger recipe is important to have up your sleeve! Whether you’re the one looking for a veg alternative or cooking it for someone else, this recipe is easy and pleasing!
For today’s burgers I used the DeLand Bakery Gluten-Free Vegan Hamburger buns, which is another awesome thing to have on hand in case someone is Gluten-Free!
This Portobello Mushroom Burger recipe is an all around winner, no matter what kind of diet you may follow! Vegan? Covered. Gluten-free? No worries! Vegetarian? Toss some cheese on it and bam!! Meat lover? The mushroom is meaty and delicious! Keto? Leave off the bun! There’s so many ways to serve this burger, it’s not even funny!!
What you’ll need:
(Recipe makes 2 burgers. Can be multiplied for more people)
For the marinade:
-2 cloves garlic minced
-2 tablespoons olive oil
-3 tablespoons coconut aminos
-a sprinkle of pepper
-1/2 teaspoon dried oregano
For the burgers:
-2 large portobello mushrooms
-2 DeLand Bakery gluten free hamburger buns
Combine all of the marinade ingredients together in a pan. Clean and prepare mushrooms and trim stalk. Be sure to thoroughly dry the mushrooms. Completely coat mushrooms in marinade. Let sit for 15 min.
Meanwhile slice some tomatoes, some green onions (or regular onion) and get your condiments ready and prep your lettuce.
Heat a pan over low heat. Add marinated mushrooms and marinade. Cook, flipping every few minutes, for about 12 minutes or until cooked through.
Let sit for few minutes and serve with toppings!
I hope you guys love these Portobello Mushroom Burgers as much as I do! They’re the perfect summertime barbecue food! Let me know in the comment section down below what your favorite summertime activity is! Mine is laying out and swimming with the dogs!!