The ultimate vegan portobello mushroom burger – two portobello mushrooms stuffed with melty cashew cheese, coated in panko breadcrumbs and fried until crispy then sprinkled with rosemary salt. Layered on a toasted burger bun with a spicy cashew mayo, avocado, tomato, lettuce and pickles if you're feeling it. Eat with thick-cut, rosemary salt sprinkled, potato or sweet potato chips, extra spicy mayo and a cold beer for the best vegan burger meal you've ever had!
Heyyyy! This is a big recipe today! But so worth it, it's really the ultimate, that's not a big lie I promise – It's so so so very good. That cheese filling. That crunchy crust. Just yes.
Picture this… biting through a soft, fluffy burger bun to reach the crunchiest fried crust that has ever been, a whiff of fragrant rosemary salt, then two juicy and meaty portobello mushrooms. Now you're hit with the center of melty, fondue-y cheese – 'could anything be better?' you think! Then fresh slices of lettuce and tomato, buttery slices of avocado and the tang and spice of the cashew mayo wraps with the cheese and the fried crust and the meaty mushrooms and the fluffy bun and suddenly everything in the world seems okay. And this, you think, is burger heaven. Especially if you've made yourself some fat potato or sweet potato chips with rosemary salt and extra spicy mayo to eat alongside. And all of it washed down with an ice. cold. beer.
At least that was my experience. And I really feel like that experience needs to be shared with the world. Or else I'm just being selfish! So without further ado, I give you the ultimate vegan portobello mushroom burger!