If you like veggie burgers or mushroom burgers (and who doesn't like portobello mushroom burgers? They're always a hit at vegetarian cookouts!), try this vegetarian burger recipe with pan-fried or grilled portobello mushrooms and topped with a flavor-boosting homemade avocado and yogurt sauce.
Portabella mushrooms make for a healthy veggie burger recipe for a vegetarian barbecue or cookout, and this recipe tops it off with a perfectly cooling (but quick to whip up) avocado and yogurt sauce on top. Yum!
For a vegan and non-dairy portobello mushroom burger, omit the yogurt sauce, or, try making it with a non-dairy soy or coconut milk yogurt.
Mushroom veggie burger recipe and photo courtesy of Avocados from Mexico.
- 4 medium portabella mushrooms (stems removed)
- 1 medium onion (cut into 1/2 inch slices)
- 3 Tbsp. olive oil
- 3/4 tsp. salt (divided)
- 1/2 teaspoon black pepper (ground, divided)
- 1 avocado (sliced)
- 2 Tbsp. low-fat yogurt
- 1/2 tsp. garlic (minced)
- 4 hamburger buns (lightly toasted)
- Optional: 4 roasted red peppers (from a jar)
- Optional: lettuce and tomato slices (or other burger toppings)
First, lightly brush the individual mushrooms and onion slices with a bit of olive oil on both sides. Next, sprinkle the mushroom and onion slices with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper (reserve the remaining salt and pepper).
Next, heat large a skillet or grill pan over medium heat until hot. Add the lightly oiled portobello mushrooms and allow them to cook until fully tender, 8 to 10 minutes, turning once.
They will start to smell delicious!
Once the portobello mushrooms are fully cooked, transfer them to a plate, cavity side up, and cover the mushrooms lightly with a paper tower or a kitchen cloth to keep them warm.
In the same skillet or grill pan, cook the onion slices until lightly golden brown on both sides, about 8 minutes, and turning occasionally.
Meanwhile while the onions and are mushrooms are cooking, start to prepare the avocado and yogurt sauce. In a small bowl, combine half of the avocado, the yogurt, the minced garlic and the remaining 1/4 teaspoon of salt and black pepper. Using a fork, mash everything together until smooth and creamy.
To serve and assemble your portobello burgers, spoon the onions and the optional roasted red peppers into the grilled mushroom cavities, divided equally. Spread the smooth avocado mixture on the bottom of each bun and then top each with the stuffed mushrooms.
Top each burger with the remaining sliced avocado and any additional veggie burger fixings you'd like. Cover with tops of buns.
Each portobello mushroom veggie burger provides:
338 calories, 10 grams protein, 19 grams fat, 36 grams carbohydrate
See also: Avocado nutritional information