Remember the Teriyaki Portobello Mushroom Burger we used to serve at The Moth Cafe? It was definitely a crowd favourite, so we figured we have to share the recipe with you!
This burger is relatively easy to assemble since you don’t have to make a patty from scratch, and all the ingredients are readily available in most grocery stores.
The Teriyaki Portobello burger has evolved since its debut at The Moth Cafe, as you can see below. We’re constantly working to improve our recipes to make them more delicious, nutritious and enjoyable for non-vegans and vegans alike!
Our teriyaki sauce recipe is simple to make and free from all the weird nasties you might see in a bottled sauce from the store. Fresh and home-made with love always tastes better (and is better for you)! Making your own sauce is also a great way to reduce waste, and it’s usually cheaper.
You can use any burger toppings you prefer, but we find this selection of toppings is the best flavour profile to pair with the teriyaki portobello mushroom.
Red Bell Pepper
Spinach
Red Onion
Avocado
Plant-based Cream Cheese
Portobello mushrooms make a great burger patty alternative since they develop a meaty texture when cooked and are nice and juicy.
Store-bought vegan mayo and cream cheese work perfectly well for this burger. But stay tuned, we’ll be sharing our plant-based cream cheese recipe with you soon!
See how simple it is to make in this recipe video we did with the help of Lexi from @beautifullyme_withlexi.
Teriyaki Portobello Burger
Ingredients
Teriyaki Sauce
- 1 cup brown sugar
- 1 cup hot water
- 1 cup soy sauce
- 1 oz lemon juice
- 1 tsp minced garlic
- 1 tsp minced ginger
- dash sesame oil (or your preference)
For The Burger
- 4 Portobello Mushrooms
- 4 Kaiser Buns
- 4 tbsp Plant-based Mayo
- 4 small handfulls Spinach
- 1 Red Bell Pepper Sliced
- 1/2 Red Onion Sliced
- 2 Avocados mashed
- 4 tbsp Plant-based Cream Cheese
Instructions
- Combine all the ingredients for the teriyaki sauce in a sauce pan. Bring to a boil, then remove from heat. (This will make approximately 750ml of sauce)
- Cut the portobello mushroom into 1 inch wide strips
- In a pan, heat oil of choice over medium heat. Add the portobello strips and sauté until slightly tender.
- Add enough teriyaki sauce to thinly coat the sauce pan. Allow for sauce to caramelize and mushroom to feel tender and soft (but still bouncy). Make sure to flip/stir so that all sides of the mushroom get cooked in the sauce.
- Once the sauce caramelizes and the mushrooms are nice and brown, remove from the heat and set aside.
- To assemble the burger, spread a thin layer of vegan mayo on each bun, then cream cheese on the top half and mashed avocado on the bottom. Add the spinach, red pepper and red onion to the cream cheese side, and mushrooms to the avocado side.
- Enjoy immediately!
You can store the leftover teriyaki sauce in the fridge for up to two to four weeks. You can use it on anything you would normally use teriyaki sauce for, such as stir-fry’s, marinating tofu, on rice, etc.
We hope you enjoy this burger as much as we do!
We’d love to see how you make the Teriyaki Portobello Burger! Share a photo of your creation on Instagram and tag us @themothcafe.