Ingredients
-
For the Miso Marinade:
-
1/4 cup white miso paste
-
2 tablespoons rice vinegar
-
1 tablespoon soy sauce (or tamari for gluten-free)
-
1 tablespoon maple syrup
-
1 clove garlic, minced
-
1 teaspoon grated fresh ginger
-
For the Mushroom Patties:
-
4 large portobello mushroom caps
-
2 tablespoons sesame oil
-
1 Salt and black pepper to taste
-
For the Burger Assembly:
-
4 gluten-free burger buns
-
1 Vegan mayonnaise
-
1 Sliced cucumber
-
1 Sliced red onion
-
1 Sliced avocado
-
1 Fresh lettuce leaves
Directions
To assemble each Vegan Japanese-Inspired Miso Mushroom Burger, start with the bottom half of a toasted gluten-free bun. Spread a layer of vegan mayonnaise on the bun.
Place a grilled portobello mushroom cap on top, followed by sliced cucumber, red onion, avocado, and fresh lettuce leaves. Drizzle extra miso marinade over the mushroom if desired for extra flavor.
Complete your burger with the top bun, serve warm, and savor the umami-rich taste of Japan in every bite!
Customize your burger with additional toppings like pickled ginger or nori seaweed sheets for an even more authentic Japanese experience. Enjoy!
Steps
|
1
Done
|
In a bowl, whisk together all the ingredients for the miso marinade: white miso paste, rice vinegar, soy sauce, maple syrup, minced garlic, and grated ginger. Set the marinade aside. |
|
2
Done
|
Remove the stems from the portobello mushroom caps and gently clean them with a damp cloth or paper towel to remove any dirt. |
|
3
Done
|
Brush both sides of each mushroom cap with sesame oil and season with salt and black pepper. |
|
4
Done
|
Preheat your grill or grill pan over medium-high heat. |
|
5
Done
|
Grill the portobello mushroom caps for about 3-4 minutes on each side, or until they are tender and have grill marks. Brush them with the miso marinade during grilling to infuse them with flavor. |
