Home Made Luxury Mushroom Burgers
Home Made Luxury Mushroom Burgers
These home-made luxury mushroom burgers are a hearty vegetarian alternative that don’t feel like a compromise. Large mushrooms are pan-fried until golden and juicy, developing deep, savoury flavour and a meaty texture that works perfectly in a burger. Seasoned simply with salt and plenty of cracked black pepper, the mushrooms absorb flavour beautifully as they cook.
Soft buns are lightly toasted for structure and warmth, then buttered and layered with classic burger fillings. Crisp lettuce adds freshness, while sliced beetroot brings sweetness and colour. A sunny-side-up egg adds richness, with the yolk acting as a natural sauce once cut into. Melted cheese ties everything together, adding creaminess and depth.
Finished with a small squirt of Greek yoghurt and a touch of tomato sauce, these mushroom burgers are indulgent, filling, and easy to customise. Salad ingredients can be adjusted to taste, making this a flexible meal that works well for casual dinners, meat-free nights, or when you want something comforting without using meat.
Soft buns are lightly toasted for structure and warmth, then buttered and layered with classic burger fillings. Crisp lettuce adds freshness, while sliced beetroot brings sweetness and colour. A sunny-side-up egg adds richness, with the yolk acting as a natural sauce once cut into. Melted cheese ties everything together, adding creaminess and depth.
Finished with a small squirt of Greek yoghurt and a touch of tomato sauce, these mushroom burgers are indulgent, filling, and easy to customise. Salad ingredients can be adjusted to taste, making this a flexible meal that works well for casual dinners, meat-free nights, or when you want something comforting without using meat.
Ingredients
- Large flat mushrooms (portobello or field mushrooms work best)
- Eggs, one for each burger
- Salt, to taste
- Cracked black pepper (generous)
- Wholemeal buns split
- Butter, for buns
- Cheese slices
- Lettuce
- Beetroot slices
- Tomato slices
- Red onion or spring onion, sliced
- 1 cup Greek yoghurt (Aioli or mayonnaise is a sweeter alternative)
- Tomato sauce
Method
- Clean mushrooms and remove stems if needed. Lightly season both sides with salt and plenty of cracked black pepper.
- Heat a pan over medium-high heat with a little olive oil. Pan-fry mushrooms until moisture has evaporated and they’re golden, not pale, turning once. Add cheese slice on open side for last minute to melt into mushroom. Remove from heat and keep warm.
- Lightly toast buns in the oven or pan if desired. Butter the cut sides.
- Pan-fry eggs sunny side up.
- Place lettuce on the bun base to reduce sogginess, followed by the mushroom, cheese, egg, beetroot, onion, and a small squirt of Greek yoghurt and tomato sauce. Top with the bun lid.
- Serve immediately. Salad items can be varied to taste.
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Pro tip: After seasoning, Let mushrooms sit 5 minutes before cooking.
Shopping List
- Large flat mushrooms
- Eggs
- Wholemeal buns
- Cheese slices
- Lettuce
- Tomato
- Beetroot
- Red onion or spring onion
- Greek yoghurt (Aioli or mayonnaise is a sweeter alternative)
- Tomato sauce
- Butter
- Salt
- Black pepper
Optional Extras
Add avocado for a creamy textureNutrition
Energy470 cal / 1966 kJ
Carbs55g
Net Carbs45g
Fibre10g
Protein25g