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Portobello Mushroom Burger with Avocado Cream

Portobello Mushroom Burger with Avocado Cream

How does a Portobello mushroom burger with avocado cream sound? What if that burger took next to no time to make, had a little amount of ingredients, and only 2 pans to wash up in the end? Sounds like a dream, but I’m not in the business of false hopes. Ladies and gentleman, be prepared to have your mind blown and your stomachs rumbling. 

Hi there and welcome back. I’m really excited to bring you this recipe. Why? Well, I love food and inspiring others to love it as well. But, if you have read any of my other recipes, you will have picked up pretty quickly that I LOVE recipes that are easy. Not to say that I don’t enjoy a good meal that makes me work for it, but most of the time I simply don’t have the time nor the energy to whip up something that will take me an hour or so. And this one is very easy my friend. On top of all of that, I’m excited because it’s a burger! Do I need any other reason (burgers are the best!). 

To make this recipe, you will need 15 minutes (yes, just 15) and 9 ingredients you can pick up at any store. As an added bonus, you won’t have a mountain of washing up to do afterwards (unless you have kids helping you, that may get messy!).

Let’s start with the most obvious – portobello mushroom. This represents our ‘meat patty’ that would be on a normal burger, just minus the meat of course. However, the protein value of this mushroom closely matches a normal burger patty, if not tops it. And it’s all natural! It is also a great source of magnesium, dietary fibre, folate, and potassium. 

Also worth a mention is the addition of avocado and tomato, which provides us with a good source of healthy fats, fibre, vitamin B, vitamin K, vitamin C, and copper (among many others). 

The portobello mushroom burger is the perfect meal for lunch or dinner because it’s: 

A burger (don’t tell me you don’t love burgers!) 

A great source of protein – 15g per serve!

Easy to make

Full of flavour and nutrition

I highly recommend making these fresh and serving them soon after for the best quality and taste. I do not recommend storing cooked burgers as they turn soggy and gross pretty quickly. However, you may want to prepare your onions, salad, and avocado cream in advance, which would be fine. Just make sure to refrigerate them until ready to use.

Enough talking from me (for now). Please feel free to tag us in your pictures and let us know how you went making this recipe. Maybe you can change it up and added some different salad? The possibilities are endless.

Liked this recipe? Why not head over and check out the Black Bean Burger

for more burger-licious ideas!

Ingredients
6
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Avocado, Gluten, Olives, Tomatoes

Ingredients

  • 1 avocado (mashed)
  • 12 tsp black pepper (ground)
  • 1 lime (juiced)
  • 1 tablespoon olive oil
  • 6 pieces portabello mushroom (washed and stalk removed)
  • 12 tsp sea salt
  • 4 medium shallot (thinly sliced)
  • 3 medium tomato (sliced)
  • 6 whole grain burger buns

Directions

  1. Use a big skillet and add the olive oil, fry the mushrooms 5 min. on both sides.
  2. Use a small skillet to saute the shallots for about 5 -10 min.
  3. Use a small bowl and mix the avocado, lime, salt and pepper.
  4. Use one burger bun and add the sliced tomato, shallots, avocado cream and the portabella mushroom.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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