Burgers on Portobello Buns (vegan / gluten free)


These Vegan Burgers are ideal for Vegan BBQs, fun cooking night with friends or just for a weekday treat! You can make a large batch of patties and freeze them to get quick nourishing meals later on.

Great for kids and adults, vegan, gluten free, nutritious and very easy to make when you have leftover rice and beans!

Vegan Patties

Yield: 6-8 2inch patties
Prep time: 15 min
Cooking time: 30 min

Patty Ingredients:
1 cup cooked quinoa (alt: brown rice)
1 cup cooked lentils (alt: black beans, black eyed peas, chickpeas, lima beans)
1/2 onion, chopped
2 garlic cloves, chopped
2 Tablespoons Tahini
1/2 teaspoon Smoked Paprika
1/2 cup walnuts, chopped
1/4 cup parsley, chopped (alt: cilantro)
1 Tablespoon White Miso (optional)
1 Tablespoon grapeseed oil (alt: other oil with high smoking point)
Black pepper and salt to taste

Patty – Procedure:
Preheat oven at 350F
Lightly toast walnuts on a saute pan.
Saute onion and garlic in sauté pan
Mix/mash all ingredients in a bowl until creating a dense mixture.
Measure 1/2 cup of mixture and create round patties with your hands, about 1/2 inch thick.
Place patties on lightly oiled baking sheet with parchment paper.
Bake for 15 min, turn patties, bake for additional 15 mins.
*Bake longer for additional firmness.

Vegan Maio

Yield: 1 1/2 cup
Prep + blend: 10 minutes

Vegan Maio – Ingredients
1 cup raw cashews, soaked overnight*
1/2 onion, chopped
2 garlic cloves, chopped
Juice of 1/2 Lemon
1/8 teaspoon of White Pepper
1/4 teaspoon Salt
1 Tablespoon Tahini (optional)

Vegan Maio – Procedure:
Sautee onion and garlic (avoid caramelization) with salt and pepper.
Mix all ingredients in a high speed blender. Blend until creating a smooth cream (or desired texture).
Add more lemon juice or water if needed – a Tablespoon at a time.

Grilled Veggies

Yield: 2 Portobello Burgers (alt 4 Crimini mini burguers)
Prep time: 10 minutes
Cook time: 15 minutes

Grilled Veggies – Ingredients:
Four Portobello mushrooms (alt: 8 Crimini mushrooms)
1 yellow pepper
1/2 red onion
1/2 large firm tomato, 2 thick slices
2 Tablespoons olive oil
Salt and Pepper

Grilled Veggies – Procedure:
Cut yellow pepper in slices about 2 inch thick
Cut 2 thick slices of the red onion (cut in rings)
Cut 2 thick slices of tomato
Iceberg lettuce, 4 leaves
Brush olive oil, salt and black pepper on the onions, tomato, yellow pepper and inside of portobello caps then grill or bake them all (except the tomato) until well cooked and edges turn brown.

Burger Assembly:
Place one Portobello cap facing up on plate or board, add a tablespoon or the white maio sauce, place patty on top, then onions then tomato, then lettuce and yellow pepper, then add top Portobello cap and.. Enjoy!

Note: To add some crunch to the dish, I made a celery crudite, and transformed the maio sauce into ketchup by adding tomato paste and smoked paprika. You can get creative too!

*TIPS: If you didn’t get a chance to pre-soak the cashews overnight, you can put the cashews in water until it boils then rinse and add fresh water until it is time to rinse again and blend.