Asian BBQ Mushroom Veggie Steak Burgers
Asian BBQ Mushroom Veggie Steak Burgers
With tangy Asian BBQ sauce, these delicious, gluten free and vegan mushroom burgers are a great meatless option. Marinating steak usually involves a lot of time, but that’s not the case here. The mushrooms just need a quick toss in the marinade and they’re ready to top the burger buns!Recipe courtesy of Cotter Crunch.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 20 minutes
Ingredients
- 6 tablespoon huy fong chili garlic sauce or asian chili sauce of choice
- 1 tablespoon gf soy sauce (tamari)
- 2 teaspoon raw sugar or honey
- 1 tablespoon fresh grated ginger
- 1 tablespoon sesame oil
- 2 tablespoon gluten free bbq sauce
- 4 large portabella mushrooms, sliced into "steak strip" pieces
- oil for the pan
- 4 little northern bakehouse burger buns
- optional toppings: lettuce, hummus, vegan mayo, sprouts, sliced bell peppers, sesame seeds
Directions
- Mix the Asian chili sauce, ginger, sugar or honey, oil, and tamari together in a large bowl. Set aside.
- Use a damp paper towel to clean the portobello mushroom caps. Remove any discard any stems, then slice the mushroom caps into thin strips.
- Heat olive oil in a large nonstick pan over medium to medium high.
- When the oil starts to shimmer, add the mushroom slices (1/3 of the batch at a time) and saute, flipping while cooking, for about 2 minutes or until the mushrooms are coated in oil and begin to soften. (They will shrink quite a bit.) Continue until you have cooked all the mushrooms.
- Transfer the sauteed mushroom slices to the chili sauce bowl.
- Toss well to combine.
- Lightly toast the buns and then schmear one side with vegan sauce of choice (i.e hummus, vegan mayo, etc.).
- Place lettuce on the bottom bun, followed by 3-5 slices of the marinated mushroom steaks, sesame seeds, sliced bell pepper, and any extra veggies and sauce (from the bowl) on top.
- Serve immediately.