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Get your grill ready for these Portobello mushroom burgers! The whisky marinade, full of warm spices, makes these burgers perfect for any time of the year. They're served alongside some grilled peppers and tucked into seeded rolls with mixed baby leaves, avocado, and a drizzle of light tahini.

Whisky Portobello Mushroom Burgers [Vegan]

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Serves

2

Cooking Time

10

Ingredients You Need for Whisky Portobello Mushroom Burgers [Vegan]

For the Burgers:
  • 4 Portobello mushrooms, cleaned
  • 1 red pepper, deseeded and cut into quarters
  • 2 seeded rolls

For the Whisky Marinade:

  • 3 tablespoons whisky
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 2 teaspoons mushroom ketchup or vegan Worcestershire sauce
  • 2 cloves garlic, crushed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice

For the Optional Toppings:

  • 1/2 an avocado
  • 1 tablespoon tahini paste
  • A handful baby lettuce leaves

How to Prepare Whisky Portobello Mushroom Burgers [Vegan]

  1. Add the marinade ingredients together in a bowl and mix well. Place the portobello mushrooms in a large dish and pour over the marinade, making sure that all sides of the mushrooms are well-covered. Set aside.
  2. Heat up your grill or griddle pan to a medium-high heat. Place the mushrooms and peppers on the grill and cook for around ten minutes, turning if required. If you are using a plate grill, there may be no need to turn and if you are using a griddle pan then you will need to turn halfway.
  3. Once they are cooked through and lightly chargrilled, you can begin to build your burgers. Place the lettuce leaves in the bread, followed by the peppers, two mushrooms, tahini sauce, and avocado. Serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Natalie Tamara

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Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales, and tips for cruelty-free living. On a mission to prove every myth about veggie travel wrong, her itchy feet have taken her to almost sixty countries and counting. Home or abroad, Natalie can almost always be found with a camera in her hand and food on her mind.

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