Gourmet Veggie Burger

Updated: Mar 10, 2020

I am sitting here trying to figure out how I can explain this deliciousness that is this veggie burger......after much thought I came up with a few adjective to describe how good this is.







DO I have your attention, YET?! It literally is an explosion of flavors, that will tantalize your tastebuds.😋😋

Allright, lets get down to it! Few things I want to get out of the way before you dive in.

*Don't get overwhelmed with the process it's not that complicated. Just do one task at a time and don't forget to have fun in the process.

*Next, if you are making your own brioche bun, make sure you start a day before you decide to make this burger or just use the store bought. I have bought some really good ones from Whole Foods and Even Trader Joes has started carrying them too.

*You can cook the portobello mushroom on a grill pan(with a lid) on your stove top or get your grill going to intensify the flavor even further. Both versions are fantastic but definitely prefer the grill. As you can imagine the flavors are more intense specially on a charcoal grill.


Ingredients for the patty:

6 Portobello Mushrooms

4 large garlic cloves (finely minced or grated)

2 tsp Kosher Salt/

1 tsp Red Pepper flakes

6-8 TBS Olive oil

White Sharp Cheddar


1) Measure the ingredients out and start prepping.

2) Remove the stems and the gills of the portobello mushrooms. You can easily remove the gills with a regular teaspoon.

3)Now take the finely diced/grated garlic and spread it onto the inside cavity of the mushrooms and some for the top. Proceed to add the seasonings and the oil. If you feel it requires more salt, add it at this time.

4)Place them in a bowl, cover with seran wrap and let it sit to marinade for 2-4 hours.

5) Decide how you will cook your patty, stove top or grilling. Which ever method that is being used, get the surface hot. The cooking process is very quick, you want grill marks/char. When the patty is close to being done, place the sharp white cheddar on top of the mushroom cap and place the lid onto your pan or close up the grill. You are trying to get the cheese to melt on your mushroom patty.

**Each Burger gets about 1 1/2 patties due to the portobellos being on a smaller side and mushrooms have the tendency to shrink during the cooking process.

Seasoned Mayo:

1 cup Avocado Mayo

2 TBS Chili Garlic Sauce ( can be found in Asian Markets )

1/4 cup dill pickles finely diced

Method: Measure and place all ingredients in a bowl and stir to combine. Set aside for later use.

Seasoned Shiitake Mushrooms:

1/2 LB Shiitake mushrooms thinly sliced

3 TBS Olive oil

1tsp Salt/pepper

Method: Grab a medium size pan and warm it over medium heat, then add the mushrooms and oil. Cook until browned and crisped up a bit (add additional oil if necessary). Should take about 5-7 min. Finally add the salt/pepper, stir to combine and set it aside on the stove. You will have to reheat it before assembly if you have made it ahead of time.

Caramelized Shallots:

2 large shallots thinly sliced

1TBS Olive oil

Method: Grab a small pan and heat over medium heat, then add the shallots and oil. Stir it occasionally for even browning and caramelization. Should take 5 min. Set it aside on the stove. This will get reheated if necessary.

Additional Ingredients:

1 Red Onion sliced

1 Heirloom Tomato sliced

Frisee trimmed and slightly torn

micro greens

1/4 cup Colston Basset Stilton Cheese broken into small chunks

4 Brioche Bun (recipe on another blog post/or store bought)

Get all the ingredients prepped and set aside for later use.

*If you don't have access to heirloom tomatoes, then use the regular variety just make sure it is ripe and has nice flavor.

*Frisee is in season and I couldn't be more excited about it. It is a leafy green that has close relation to endive and chicory. They taste mildly bitter.

*I added micro greens for not only beauty but they are also loaded in nutrients as well.

*Colston Basset Stilton is a luscious, creamy, full-bodied cheese that will practically melt on your tongue. If you have not experienced this cheese, you have no idea what your are missing. I typically find this cheese in specialty cheese shops and Whole Foods.

FINALLY, the assembly:

1)Cut your brioche and get it lightly toasted, then add

2) Then spread seasoned mayo on both sides of the bun

3)Start placing red onion slices, tomato slices, frisee, mushroom patty(total of 1 1/2 patties), seasoned shiitake, seasoned shallots, colston basset cheese, micro greens (not necessary if you don't have access to it), and finallly place the top bun on top and ENJOY!

Bon Apetit


Recent Posts

See All