Vegan Portobello Mushroom Burgers

Portobellos were on sale recently, so I grabbed a bunch and made some burgers. They can be pricier than a lot of other varieties of mushrooms, so you could probably use another kind if you don’t want to use portobellos. I find that mushrooms in general are quite hearty and “meaty”. I love my salads and green smoothies and veggie stir fries, but I love having a nice vegan patty/burger every now and again. I usually omit bread and opt for romaine leaves instead.




Mushroom Burgers
Cook time
Total time
Serves: 7
  • 3 portobello mushrooms
  • 3-5 garlic cloves
  • ½ tsp onion powder
  • ½ tsp cajun seasoning (optional, I had it layin' around)
  • ½ tsp italian seasoning / thyme / oregano
  • pinch of sea salt
  • black ground pepper, to taste
  • shake of cayenne pepper
  • ½ cup brown rice flour
  • ¼ cup flax meal
  • ½ cup almond meal
  • 2-3 drops of liquid smoke
  • cornmeal, for coating
  1. Preheat oven to 350F.
  2. Add all the portobellos and garlic into a blender or food processor until fully blended. Add into a large bowl, along with the rest of the ingredients (except the cornmeal).
  3. Form patties out of the mixture, coat in cornmeal (optional) and then place on a baking sheet lined with parchment paper.
  4. Bake for around 25 minutes or until your desired texture. Makes around 7 burgers. I think these would probably freeze well, but I haven't tried it yet. 🙂



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  1. This is going into the keep pile 🙂 pretty awesome burger thank you

  2. Yay! They are awesome! Enjoy 😀 –Clare

  3. Um I think this recipe is missing something I had to add water to the flax other than that once I added the water turned out pretty good Ty . I will add a couple more drops of smoke next time and I added some turmeric

  4. Awesome! Thanks for trying it out Tina! 🙂 It’s one of my faves. –Clare

  5. I didn’t have rice flour and almond meal, I replaced them with chick peas flour and sesame seed meal (I made myself). It was very good. Thanks for this recipes. 🙂

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