Cajun Mushroom Burger

Written By Camryn Clements

RECIPE BELOW!!! It's taken me 2 years, but I've finally done it! The most delicious vegan burger option: THIS mushroom burger!! This one remind me of those juicy burgers we would get from local Cajun restaurants in Louisiana, and man... like my brother-in-law said (who's not PB/Vegan): "These are FIRE!" 🔥

I would put this burger up against any beef burger, and I really mean that. I've tried so many different vegan and plant-based burger options, and I've never really liked them enough to actually want them again. Most times, they're too dry, lack flavor, or have a texture that's a little rubbery for me (thinking about some of the GMO patties). THIS, though is totally different!

This burger is everything that a burger should be:
Juicy
Packed with flavor
A little pepper crisped on top
Y'ALL.... You could ever eat these by themselves and call it a steak!

It took me 2 years to finally concede to putting oil in my burger recipe, and it makes all the difference! It's what makes this so comparable to a normal burger. That plus the salt, pepper, worcestershire, and garlic make it really pop!

This recipe is SIMPLE, FEW INGREDIENTS, and takes LITTLE TIME! It makes for a delicious & quick week night meal! Pop these on an indoor grill, outdoor grill, or a non-stick pan! Any will do!

Now, TRY THESE OUT!! Like this, and tag me in your creations!! People need to hear about this burger bc it's just the bomb!

A plus tard!

Mushroom Burger

Mushroom Burger

Yield: 4
Author:
Prep time: 5 MinCook time: 10 MinInactive time: 5 MinTotal time: 20 Min
This burger reminds me of those juicy burgers we would get from local Cajun restaurants in Louisiana, and man... like my brother-in-law says (who's not PB): "These are FIRE!"

Ingredients

  • 4 portobello mushroom caps, rinsed & patted dry
  • Any desired toppings for the burger (lettuce, tomato, onion, etc.)
  • Whole Wheat burger buns, for serving
Marinade
  • 1/4 cup olive oil
  • 1 Tbsp melted vegan butter (Earth Balance)
  • 2 Tbsp soy sauce
  • 1 Tbsp vegan Worcestershire sauce (Lord's Sandy's is the best! Kroger generic is also a good one)
  • 1 shallot, minced
  • 4 large garlic cloves, minced
  • 1 tsp salt
  • 2 tsp pepper
  • 1 tsp Tony's Chachere's or another Cajun spice blend

Instructions

  1. RINSE & PAT DRY mushroom caps. PLACE GILL SIDE UP in a shallow dish or plate.
  2. WHISK TOGETHER MARINADE INGREDIENTS.
  3. SPOON about 2Tbsp of MARINADE ON MUSHROOMS.
  4. LET SIT 5 MIN.
  5. FLIP & SPOON REMAINING MARINADE ON TOPS OF MUSHROOMS. Sprinkle with little more salt & pepper if you want a crust on the top.
  6. GRILL on med-high heat on each side until heated through (about 3-5 min each side, depending on size).
  7. SERVE on bun with desired condiments. ENJOY!
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Camryn Clements
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