Whether you’re working to make your diet more sustainable and environmentally-minded or have gone vegetarian or vegan, there’s an easy swap you can make when you’re craving a burger. Instead of meat, opt for a meaty, umami-filled portobello mushroom instead of the traditional ground meat patty. And our Portobello Burger with Gochujang Mayo is the perfect recipe to try.
Portobello mushrooms can range in size from 3 to 6 inches in diameter and about 1 to 1.5 inches thick. Not only are they are the perfect size and shape for a toasted hamburger bun, but the portobello’s texture and flavor holds up well on a grill. Plus, mushrooms absorb smoky flavors like a sponge, making them perfect for the grill or campfire. If you’re preparing portobellos for the first time, here’s a tip: You can tell when your mushrooms are done when you press the center with tongs or the back of a fork see juices come out.
If you’re not familiar with gochujang, it’s a Korean spice paste made from red chili peppers, rice, fermented soybeans, and salt. Combined with a creamy vegan mayo or avocado, it turns into a gochujang mayo. Think sriracha mayo but richer and deeper. And it’s as versatile as it is delicious. You can turn gochujang into a tasty dressing or use it to infuse flavor into flank steak in the form of a marinade.
Portobello Burger with Gochujang Mayo
Make the burgers and mayo:
- In a shallow baking dish, whisk together the coconut aminos, olive oil, honey, sesame oil and garlic. Add mushrooms and turn to coat. Marinate for 20 minutes, turning occasionally.
- Meanwhile, in a small bowl, stir together the mayonnaise, gochujang, tomato paste and honey.
- Preheat the grill to medium-high heat. Grill mushrooms for 4 minutes per side.
- Divide arugula between buns, top with red onion, grilled portobellos, and gojuchang mayo. Add shaved carrots, charred broccolini and crispy beet spirals, if using.
Make the shaved carrots:
Combine all ingredients together in a medium bowl. Set aside until ready to use.
Make the charred broccolini:
- Heat a cast iron skillet over medium-high heat for 5 minutes.
- Slice broccolini lengthwise through the stem. Toss in a small bowl with olive oil, salt and pepper. Sear for 2 to 3 minutes per side, until charred.
Make the crispy beet spirals:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Spread beet spirals out on baking sheet. Spray with olive oil cooking spray and season with salt and pepper. Toss to coat.
- Bake for 20 minutes, tossing the spirals with tongs every 5 minutes or so. Beets should be dark and crispy.
- Serving Size ¼ of recipe
- Calories 370
- Carbohydrate Content 36 g
- Cholesterol Content 20 mg
- Fat Content 21 g
- Fiber Content 5 g
- Protein Content 3 g
- Saturated Fat Content 3 g
- Sodium Content 626 mg
- Sugar Content 13 g