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Tempeh Burgers with Portobello Mushroom Buns

  • Author: Flora & Vino
  • Total Time: 4 hours 20 mins
  • Yield: 2 servings
  • Diet: Vegan


Marinaded tempeh burgers served between portobello mushroom buns with classic toppings. The perfect gluten-free and vegan alternative for summer grilling!


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
  • 12 TBSP fresh thyme leaves (or sub 12 tsp dried thyme)

Portobello Mushroom Buns

  • 4 portobello mushroom caps, stem and gills removed
  • Himalayan sea salt, to tastw
  • Black pepper, to taste
  • 12 tsp avocado oil

Burger Toppings

  • greens
  • sliced tomato
  • sliced onion
  • sliced avocado
  • mustard
  • ketchup
  • anything else!


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Store leftover “burger” and “buns” separately in the fridge for 2-3 days and reassemble and reheat before serving.


Recipe adapted from Tone It Up

  • Prep Time: 4 hours
  • Cook Time: 20 mins
  • Category: Entree, Sandwich
  • Method: Grill
  • Cuisine: Vegan, Gluten-Free