Mushroom Burger – Mealtime Monday

Published by grubwife

Meatless Mushroom Burger

Enjoy this hearty take on the mushroom burger. Perfect for any summertime BBQ!

Let me first say that while I can appreciate someone’s choice to be a vegetarian, and understand that some may not have a choice due to dietary restrictions, I am 100% carnivore. My idea of the perfect BBQ includes various types of meat cooking on a grill, hearing that sizzle when the perfect combination of fat and BBQ sauce drips down and hits the flame and the smell of the meat as it begins to get perfectly, fall apart tender. But in an effort to grow my tastes and stay health conscious, todays mushroom burger is the perfect fit for the {accidental} vegetarian.

The idea of vegetarian dishes never even crossed my mind until I was in College. I went to a school in Northern Arizona surrounded by nature and students that were especially environmentally (and animal) friendly, there was tofu everywhere. And while I still have not found a love for tofu, it was at school that my taste buds and imagination for vegetarian friendly options began to grow.

Summer is in full swing and if you are anything like my Husband and I, there is always an excuse to fire up the grill. In an effort to try and keep our meals balanced and cholesterol friendly, I’ve begun to spread my culinary wings even more and would now love to share these ideas with you!

So whether you have vegetarian friends that you’d like to have over but have been struggling with the menu or are simply trying to find new ideas for the grill, please enjoy this vegetarian {but super hearty} Mushroom Burger!

*Please note that this recipe does contain eggs and dairy product, if you are serving to guests make sure you ask if they eat animal/dairy product.


  • 5 Cups portobello mushrooms, chopped
  • 2 15oz Cans cooked Black Beans, mashed
  • ½ Yellow Onion, diced
  • 1 ½ cup Panko Bread Crumb
  • 3 Eggs, beaten
  • 2 Garlic Cloves, minced
  • 2 tsp Worcestershire
  • Salt and Pepper

Roasted Tomatoes

  • 12 Roma tomatoes
  • Olive Oil
  • Salt and Pepper, to taste

The Spread

  • 2 Avocados, mashed
  • 1 Garlic Clove, minced
  • Juice of ½ a lime

6 Whole Wheat Ciabatta Rolls, toasted

Sliced Mozzarella

Preheat oven to 325 degrees. Cut roma tomatoes in half and place on a cookie sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Cook tomatoes for 1 ½-2 hours. *Grub Wife tip – do this ahead of time, you can hold them in the fridge up to two days and then grill for 1-2 minutes day of. The longer these are able to roast the yummier they will be! If your schedule allows, cook them at 275 degrees for 3-4 hours. You won’t be sorry.

Saute chopped mushrooms in a pan using a tbsp of butter over medium heat, cook for 5 minutes then add two cloves of garlic and salt and pepper. Cook until softened. Remove from heat. In a large mixing bowl, mash drained and rinsed black beans. Combine cooled mushrooms in bowl with mashed beans, your mushroom pan will have some liquid from cooking the mushrooms, leave it in there for the next step. In the same pan you used for the mushrooms, cook diced onion until just softened (this is a personal preference, raw onions are not my favorite). Combine cooked onion with mushroom/bean mixture. Add panko bread crumbs, worcestershire and beaten eggs. After all the ingredients have been mixed, using an ice cream scoop, make six 2-scoop patties. Place on a plate and allow to chill for 30 minutes.

In a mixing bowl, mash the two peeled avocados with minced garlic and juice of ½ a lime. This will be the spread for the toasted buns.

Preheat grill to as hot as you can, or better yet if you have a searing burner this is the time to use it. Place chilled burgers on preheated/very hot grill, you want to create a crust so a high temperature is essential. If you’re grill is not able to get that hot, preheat a skillet with a few tablespoons of vegetable oil and sear patties in a skillet first. These will cook/sear for about 4 minutes on each side. After a crust has been created, lower temperature to about 400 degrees and allow to cook for another 5-7 minutes until hot in the center. While burgers are cooking, take this opportunity to toast the bun of your choice until golden brown. Remove everything from the grill and it’s time to plate.

Take the toasted bun and generously slather each side with the avocado spread that you’ve made. Place mushroom burger on bottom bun, top with sliced mozzarella, roasted tomatoes and top bun. And then enjoy!

Pictures of the process

Image of chopped mushrooms Image of the mushroom Burger Blend Image of roasted tomatoes Image of the finished roasted tomatoes Image of all the pieces for mushroom burgers Meatless Mushroom Burger