Marinaded tempeh burgers served between portobello mushroom buns with classic toppings. The perfect gluten-free and vegan alternative for summer grilling!
I’ll be honest, friends.
I didn’t actually pick the epic pictured stack up and eat it sandwich-style.
It was more of a knife and fork kind of a meal.
But that doesn’t make the combo any less respected as a burger.
On the contrary, friends, only the most bad-ass epic burgers have to be eaten with utensils.
Burgers like these Tempeh Burgers with Portobello Mushroom Buns.
What You Need to Make Tempeh Burgers with Portobello Mushroom Buns
This plant-based, grain-free, and gluten-free spin on the classic American meal naturally starts with a tasty plant-based burger.
I love using tempeh as my “burger” base because it’s already compressed and ready to take burger form straight of the package.
My burgers are actually square instead of round from halving the tempeh block.
All the more edges to eat you with…
How to Make Tempeh Burgers
The tempeh burger gets its “juicy” texture from a tangy homemade marinade.
I like to prepare my marinade in late afternoon, let the tempeh absorbs the flavors, then pull them out to grill around dinnertime.
The longer the tempeh sits in the marinade the more flavorful the burgers will be, but I’ve done express 30 minute soaks with equally tasty results.
How to Make Portobello Mushroom Buns
Preparing mushrooms can be so easy because they don’t need much in the way of a marinade to cook.
Dry mushrooms transform into juicy grilled steaks with a bit of avocado oil, salt, pepper, and time on the grill pan.
I wanted the portobello buns to have a more natural/natural taste because the tempeh holds a lot of flavor from the marinade, but if you’re looking for more pop, try marinading your mushrooms too!
How to Serve Tempeh Burgers with Portobello Mushroom Buns
Whenever we grill with Dan’s family, my father-in-law half jokes about throwing a zucchini on the grill beside their meat.
For a light dinner, eh?
Next time, I’m going to have these tempeh burgers marinaded and ready to go.
Enjoy these burgers for an easy summer lunch or dinner and share the other burger with a friend!
Or keep the leftovers all to yourself stored in the fridge separated for 2-3 days and remake the stack all over again!
Toppings for Tempeh Burgers
Stack these tempeh burgers high with your favorite burger toppings.
I chose kale, heirloom tomato, red onion, avocado, and yellow mustard.
Some other ideas are ketchup, kraut, or plant-based cheese.
For the perfectly appropriate veg pairing, try this meal with my Oil-Free Baked Yam Fries.
Yum.
Enjoy!
More Vegan Burgers
-
Best Black Bean Burgers
-
Smoky White Bean & Beet Burgers
-
Sweet Potato Black Burgers
-
Hawaiian Hilary’s Burgers
-
Crispy Garden Quinoa Burgers
-
Sweet Potato Veggie Burger Sliders
-
Hilary’s Burgers With Grain-Free Buns
I Want to Hear From You
If you make this Tempeh Burgers with Portobello Mushroom Buns recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
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XO Lauren
Tempeh Burgers with Portobello Mushroom Buns
- Total Time: 4 hours 20 mins
- Yield: 2 servings
- Diet: Vegan
Description
Marinaded tempeh burgers served between portobello mushroom buns with classic toppings. The perfect gluten-free and vegan alternative for summer grilling!
Ingredients
Tempeh Burgers
- 8 oz. tempeh
- 1 TBSP tamari lite
- 1/2 tsp garlic powder
- 1 cup veggie broth (or enough to cover tempeh in marinade)
- 2 TBSP white wine vinegar
- 3 TBSP fresh lemon juice
- 1–2 TBSP fresh thyme leaves (or sub 1–2 tsp dried thyme)
Portobello Mushroom Buns
- 4 portobello mushroom caps, stem and gills removed
- Himalayan sea salt, to tastw
- Black pepper, to taste
- 1–2 tsp avocado oil
Burger Toppings
- greens
- sliced tomato
- sliced onion
- sliced avocado
- mustard
- ketchup
- anything else!
Instructions
- Slice the tempeh rectangle into two squares to create your tempeh “burgers”. Mix all of the marinade ingredients together in a glass dish, then transfer the tempeh into the marinade. Allow the tempeh to marinade for 1 to 4 hours, flipping occasionally.
- Meanwhile, prepare your portobello mushrooms. To clean, lightly dust the cap with a damp rag. Flip the mushrooms over and saw off the stem with a knife so that it’s flush to the cap. Remove the gills by scraping the inside out with a spoon. Set aside. Rub the portobello mushrooms with a bit of avocado oil and season with Himalayan sea salt and pepper.
- Preheat a grill-pan over medium high with a bit of avocado oil. Once the pan is warm, add the portobello mushrooms cap sided down. Cook them for 10 minutes total, flipping halfway, until the mushrooms are tender and flattened with visible grill marks. Remove them from the grill pan and set them aside.
- Next, grill your tempeh. Lightly oiled the same grill-pan over medium high ((I used a grill pan but you could do this outdoors, too!) Cook the tempeh for 5-7 minutes on each side, until you see dark brown grill marks on both sides. If the pan starts to look dry, I like to add spoonfuls of the marinade as it cooks to moisten the tempeh and enhance the flavor.
- To serve, sandwich a tempeh burger inside of the portobello mushroom caps and top them with your favorite burger toppings. I chose kale, tomato, onion, avocado, and mustard.
- Store leftover “burger” and “buns” separately in the refrigerator for 2-3 days and reassemble and reheat before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 4 hours
- Cook Time: 20 mins
- Category: Entree, Sandwich
- Method: Grill
- Cuisine: Vegan, Gluten-Free
These look amazing.. Thank you.
You’re so welcome, Lisa! Let me know what you think when you try them!