Spicy Vegan Portobello Mexican Burgers

Banish weird fake patties for good with this good spicy vegan portobello mexican burger – full of rich, meaty flavor, tons of fiber, and real, fresh foods.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Good, Quick, and Easy Spicy Vegan Portobello Burgers

Mexican vegan burgers are a good, quick dinner that is filling and full of robust and spicy meaty flavor!

Low calorie, high in protein and fiber, these are a good swap for vegan dinners, meat free Mondays, or upping your veggie intake!

This Mexican vegan burger is also suited to those who observe Orthodox Christian fasting periods – it is made without olive oil and is great to fill you up all day.

Vegan and burgers don't go together.

They DON'T.

Don't get us wrong, we have had some good vegan patties, and downright lip-smacking vegan sandwiches- but when we think BURGER, we think meaty, rich, good— and filling!

Our big complaint with vegan burgers is the massive amount of soy that usually comes with them. Look- there are some good “burger” patties, but we prefer to eat fresh, whole foods whenever we can.

This burger is a honking Portobello mushroom, loaded up with rich and buttery peppers and onions, some beans with a hint of lime, heirloom tomato slices, and some banana peppers for a bit of tangy zing.

It is a good, filling, and healthy meal that doesn't taste healthy. You won't even notice the lack of meat or cheese – and trust us, cheese is one thing we are obsessed with (we often let people know that cheese is our best friend.)

Kitchen notes

Season and Cook well. Season your Portobello well, and cook it a bit more slowly than you would a meat patty. By cooking it a little slower and lower, you can cook out a bit of the mushroom's moisture- which will make it feel less “slimy” (which is the #1 complaint we hear from people eating mushroom-based burgers.) It will also add to the rich, meaty flavor.

Low and Slow. Let your mushrooms and onions cook slow and low as well. The flavor you're adding from them is going to add to the meaty and buttery flavors in the burger, and rushing them won't let them fully develop.

Solid Sides to enjoy with your Spicy Mexican Mushroom Burger

Spicy Vegan Portobello Mexican Burgers

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Ingredients

• 2 portobello mushroom caps, stems removed
• 1 tbsp olive oil
• 1 large onion, cut in half and then sliced into thin slices
• 1 bell pepper, sliced into strips
• 2 tsp taco seasoning, divided
• ½ tsp cayenne pepper, divided
• ½ cup whole or refried black beans with lime, divided
• 2 buns of your choice, pretzel buns pictured
• 1-2 tbsp salsa, hot
• banana peppers, to garnish
• salt and pepper, to taste

Method

1. Heat a heavy cast iron pan on medium, while heating another large skillet on medium.
2. Lay the portobello mushrooms in one of the pans and add the grape seed oil to the other.
3. Heat olive oil until shimmery.
4. Add onions in to pan and stir well.
5. Flip portobello over and keep flipping sides every 4-5 minutes.
6. When portobello is dark and reduced in size by half, sprinkle with taco seasoning, salt and pepper, and cayenne pepper and cook on each side for one more minute.
7. Add peppers to pan with onions, stir. Let onions and peppers cook until nicely browned, about 15 minutes.
8. Spread beans on the bottom of bun, and then add portobello when cooked. Layer onions and peppers over mushroom, and top with a slice of an heirloom tomato, banana peppers, and a bit of salsa and add the top bun.
9. Eat immediately and enjoy!