Portobellini Burgers with Sweet Teriyaki Mayo

I’ve been served a lot of portobello burgers in my lifetime. They’re delicious but sometimes they’re just a tad too much mushroom for me. These portobellinis, on the other hand, are just the right size… large enough to fill a bun but just enough of that mushroom flavor and texture to not be overwhelming. Marinated in a sweet teriyaki sauce with onions and garlic and then topped with my Sweet Teriyaki Mayo, this burger satisfies.

Here’s what you’ll need:

  • Portobellini mushrooms, washed and de-stemmed
  • burger buns (toasted if you prefer)
  • 2 cloves garlic, minced
  • 1/4 red onion, sliced
  • 2 tbsp teriyaki sauce
  • 2 tbsp agave
  • 1 green onion, sliced
  • olive oil for cooking

For the Sweet Teriyaki Mayo:

  • 2 tbsp Vegenaise (vegan mayo)
  • 2 tbsp teriyaki sauce
  • 1 tbsp agave

Sauté the garlic and onion in some olive oil until softened and lightly browned. Lay the cleaned, de-stemmed mushrooms in a single layer on the pan and sear on both sides. Whisk together the teriyaki sauce and agave and pour the mixture into the pan to marinate. Continue to cook the mushrooms, garlic and onion in the sauce at a simmer.

In another small bowl, make the Sweet Teriyaki Mayo by whisking together the ingredients.

To plate, place a mushroom on each bun, top with some garlic and onion, and some of the Sweet Teriyaki Mayo. Sprinkle the green onions and serve.

Happy eating!