Recipe by Vegetarian Network Austin
This recipe was featured in our August/September 2007 newsletter. It was submitted by Susan Jaffe, R.D., C.D., VNA Vice President. She adapted the recipe from one in the book, Some Like It Hot by Robin Roberts. She says, "I have made this recipe many times for my family. I usually saute the red onion in a pan before serving. You can serve this recipe with grilled tempeh brushed with teriyaki sauce. It is delicious and great for a hot summer night!"
Top Review by vegan mom
These made really juicy burgers. I used vegenaise which gave the mayo a nice sweet taste. We also grilled up the onions and some tomatoes and added them to the sandwich. I wish I had a picture of my 5 year old who was wearing mushroom juice all over her face and hands. Will definitely make these again.
- 1⁄4 cup fresh basil, chopped
- 3 tablespoons vegan mayonnaise
- 1 teaspoon apple cider vinegar
- 4 portabella mushroom caps (about 1 pound)
- 2 teaspoons olive oil
- 1⁄8 teaspoon sea salt (or to taste)
- 1⁄8 teaspoon black pepper (or to taste)
- 4 mixed-grain hamburger buns
- 4 pieces roasted red peppers, drained (jarred water-packed)
- 4 slices red onions
- 4 leaves romaine lettuce
Directions See How It's Made
- Heat grill or grill pan.
- In a small bowl, combine basil, vegan mayonnaise, and vinegar; set aside.
- Lightly coat both sides of mushroom caps with olive oil.
- Season with salt and pepper, if desired.
- Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.
- To serve, split buns and toast on grill.
- Spread a heaping teaspoon of the basil mixture on top and bottom halves of buns.
- Layer each bottom half with one lettuce leaf, red pepper,.
- mushroom, and onion slice; top with remaining half bun.
- and serve.