Plant-Based

Portobello Burger with Gochujang Mayo

Name: Portobello Burger with Gochujang Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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; &frac13; cup avocado or vegan mayonnaise; 1 tbsp gochujang; 1 tbsp tomato paste; 1 tsp honey; 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; 1 bunch broccolini, trimmed; 1 tbsp extra-virgin olive oil; ¼ tsp salt and pepper, each; 2 large beets, peeled and spiralled; ½ tsp salt and pepper, each; 4 whole-wheat buns, toasted; 2 cups baby arugula; ½ cup red onion, thinly sliced; shaved carrots, charred broccolini and crispy beet spirals, optional

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

Sarah Sweeney

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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.