Vegan Portobello Mushroom Burger Recipe
- Portobello mushroom (2, cap stems removed)
- The seed oil of grape (1 tablespoon)
- Large sized onion, cut in half and cut into thin slices. (1)
- Bell pepper strips (1)
- Divided Taco Seasoning (2 tablespoons)
- Divided cayenne pepper (½ tablespoon)
- Refried black beans with divided lime (½ cup)
- Buns of your choice (2 buns)
- Hot salsa sauce (1 or 2 tablespoons)
- Banana peppers
- Heat a heavy iron pan cast on a medium flame, while you also heat a big sized skillet on a medium flame. On one of these pans, place the Portobello mushrooms (stem removed) and add seed oil of grape on another pan. Till the grapeseed oil is shimmery, heat the pan. Add onions to this pan and mix it well.
- Flip over the Portobello mushroom and continue to slip each side of these mushrooms for 4-5 minutes. When these mushrooms are look darkened and visibly smaller in size, season it with divided taco seasoning, salt, and banana pepper. Cayenne pepper and cook the dish on each side for 1 minute.
- Add peppers to the other pan that contains the onions and mix it. You now need to cook this mixture for 15 minutes till it is brown in color.
- Take the bun and lay down the black beans on its base. Then add the Portobello mushrooms as soon as they’re cooked. Place the onions and peppers over the Portobello mushroom and in the end, top the bun with a cup of tomato that is thin sliced. Season the dish with banana
- Be patient with the mushrooms and onions as they cook. Do not rush into the process as it adds the meaty and buttery flavor to the burgers. Trying to fasten the process will leave them uncooked or not fully developed.
- Make sure that you have seasoned your Portobello well. By cooking it slowly, you will eliminate the slimy factor of the mushrooms and it will only enhance the taste of the burger.
- Try to not preserve the burger as it will make it soggy and the taste will not be as good as fresh.