This plant-based burger is all you’ve been looking for, it has a great texture, deep flavor and good looks! Every part of it is used so you’ll be producing zero waste. Skip to the recipe.
Going vegan meant, at least for me, to start exploring more ingredients. A plant-based menu is not only healthier but very rich in flavors and textures. Mushrooms and spices were two things I used to hate. But this burger has a great texture, the opposite of some plant-based burgers that are soft and not “chewable”, if that makes sense. Besides Portobellos are very low calorie and rich in vitamins of the B group. According to Wikipedia “93 kilojoules (22 kilocalories) of food energy and are an excellent source (> 19% of the Daily Value, DV) of the B vitamins, riboflavin, niacin, and pantothenic acid”.
On the down side, this are very low calorie so is best to eat them with something on the side like roasted sweat potatoes. Otherwise you’ll be feeling hungry in no time!
Also take into account that Portobello Mushrooms have very different sizes, is better to find the biggest you can and is better if they are fresh. If you do buy frozen Portobellos plan on using two per burger, like most mushroom they are mainly water, every 100 gr of Portobello 92,45 gr are water, so when you thaw them you’ll be losing a lot of volume, trust me I tried it.
We made the bread ourselves so we could cater the size but also keep that on mind, first buy the Portobello mushrooms then do or buy the bread accordingly. This is a zero waste recipe because you’ll be using even the stipe. I just found out that is how the stem of the mushrooms is called.
Have you ever try it? What ingredient has you added to your diet after going plant-based?
Vegan Portobello Mushroom Burger with Sourdough Burger Buns
- 4 large Portobello Mushrooms (with stems)
- 4 sourdough burger buns (see recipe here)
- 1 small tomato
- 1 small onion
- 1 garlic clove minced
- 1 tablespoon of chopped parsley
- 1/2 teaspoon of paprika
- 1 teaspoon of Dijon Mustard
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