Vegan Portobello Mushroom Burger
This crowd-pleasing summer and 4th of July burger recipe are filled with summer herbs and tarragon. Vegan Portobello mushroom burger also known as smoky grilled Portobello are loaded with tomato and fresh spinach with a touch of flavorful cashew-tarragon sauce. Pair these vegan burgers with baked French fries.
Ingredients
Vegan Portobello Mushroom Burger:
- 1/4 cup raw cashews drenched in hot water for 14-15 minutes.
- 2 tsp tahini
- 1-2 tbsp Dijon mustard
- 2 tsp lemon juice
- 1 small garlic clove, minced
- ¼ cup milk plant-based, unsweetened and unflavored
- 1/3 cup tarragon fresh and chopped
- black pepper ground, to taste
- 4 pieces portobello mushrooms removed stems
- 1-2 tbsp balsamic vinegar
- 4 buns whole grain, gluten-free, toasted, and split.
- 1 cup spinach fresh
- 4-5 slices tomato
Instructions
- For The Sauce: In a small food processor, mix the ingredients from drained cashews to minced garlic. Mix till very smooth: slowly add unsweetened milk till creamy. Toss in tarragon and season to taste with black pepper.
- Rub the portobello mushrooms with vinegar then grill for 16 to 20 minutes over medium heat or till crisp.
- On whole grain buns, put mushrooms, spinach, and tomato slices. Pour the sauce on top. Serve right away!
Notes
- Soak sprigs of tarragon in water and sprinkle them onto the fire while cooking to give the mushroom patties a smokey tarragon taste.
Nutrition
Calories: 269kcalCarbohydrates: 41gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 352mgPotassium: 341mgFiber: 2gSugar: 7gVitamin A: 1136IUVitamin C: 9mgCalcium: 95mgIron: 13mg
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