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Plant-Based

Portobello Burger with Gochujang Mayo

This mushroom-based burger sacrifices none of the flavor as a delicious summer grilling asset.

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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

Servings
4
Prep Time
15 min
Cook Time
10 min
Duration
25 min

Ingredients

Portobellos

  • ¼ cup coconut aminos
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp honey
  • 2 tsp sesame oil
  • 1 garlic clove, minced
  • 4 large portobello mushrooms, stems removed

Gochujang mayo

  • ⅓ cup avocado or vegan mayonnaise
  • 1 tbsp gochujang
  • 1 tbsp tomato paste
  • 1 tsp honey

Burger add-ons: shaved carrots

  • 2 cups carrots, thinly shaved lengthwise with a peeler or mandoline
  • 2 tbsp cilantro leaves
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp salt and pepper, each

Burger add-ons: charred broccolini

  • 1 bunch broccolini, trimmed
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp salt and pepper, each

Burger add-ons: crispy beet spirals

  • 2 large beets, peeled and spiralled
  • ½ tsp salt and pepper, each

Finishing touches

  • 4 whole-wheat buns, toasted
  • 2 cups baby arugula
  • ½ cup red onion, thinly sliced
  • shaved carrots, charred broccolini and crispy beet spirals, optional

Preparation

Make the burgers and mayo:

  1. 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. 
  2. Meanwhile, in a small bowl, stir together the mayonnaise, gochujang, tomato paste and honey. 
  3. Preheat the grill to medium-high heat. Grill mushrooms for 4 minutes per side. 
  4. 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:

  1. Heat a cast iron skillet over medium-high heat for 5 minutes.
  2. 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:

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Spread beet spirals out on baking sheet. Spray with olive oil cooking spray and season with salt and pepper. Toss to coat.
  3. Bake for 20 minutes, tossing the spirals with tongs every 5 minutes or so. Beets should be dark and crispy.

Nutrition Information

  • 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