Mushroom Steak Burger

Looking for a delicious meatless burger option? Trust me when I say this mushroom steak burger is the one!

The Portobello mushrooms give off a hearty and meaty consistency that makes this the perfect meat alternative. The glaze is a blend of savory and smoky flavors that remind me of char-grilled BBQ flavor.

The mushroom steak is packed with a ton of seasoning and it’s a great way to level up your vegetarian burger game. Once you’ve taken a bite out of this mushroom burger, you’ll wonder if you’ll ever go back to beef burgers again.

What are Portobello mushrooms?

Portobello mushrooms are one of the most common types of mushrooms. They’re the mature versions of the button mushrooms, and they’re known for their large dark brown caps that are meaty and tender in texture.

Since Portobello mushrooms can grow as large as your palm, they’re excellent for a variety of dishes that turn them into the star of the show. This includes baking, stuffing, frying, grilling – and in this case, even as a meat substitute.

The stem is also edible, but because of its earthy flavor, it’s often removed in most recipes. But that doesn’t mean you’ll have to throw them away because they’re excellent in vegetable stocks.

You can commonly find Portobello mushrooms in your local farmer’s markets or grocery stores, so make sure to pick the freshest ones for this burger recipe.

How to make Mushroom Steak Burger

Part of the fun in making this dish is the process of assembling the bun and its ingredients. So if you’re excited to give this recipe a try, here’s an easy step-by-step guide on how to prepare it:

Step 1: Clean and cut the mushrooms

Remove the stem of your Portobello mushrooms. With a damp paper towel, gently scrub each mushroom to remove any dirt.

Flip the mushroom so its bottom faces up. Then use a spoon to scrape off the dark brown fibers that are underneath its cap. This will remove the earthy and funky flavor that these fibers produce.

Step 2: Microwave the mushrooms

Place the mushrooms on a plate and cover it with plastic wrap. Microwave them for 3 minutes, making sure to flip them on every minute to ensure even cooking.

Once the time is up, remove the mushrooms from the microwave, and gently pat them dry with a paper towel then set them aside.

Step 3: Prepare the glaze

In a bowl, combine the Dijon mustard, Sriracha, Worcestershire sauce, soy sauce, smoked paprika, cayenne, cumin, sugar, salt, and pepper. Then give them a good stir until they’re well combined.

Step 4: Toast the buns

Heat a pan on medium-low heat and toast the buns with butter. Remove and set aside.

Step 5: Cook the mushrooms

In the same pan, heat 1 tbsp of oil and add the mushrooms. Cook for about 1 minute on each side.

With a brush, apply the glaze to each side of the mushrooms. Let them cook for 1-2 minutes on both sides – or until a nice char is formed on the outside.

Step 6: Prepare the Gochujang Mayo

In a bowl, combine the gochujang, gochugaru, sugar, mayo, garlic, sesame oil, and rice vinegar. Then mix until it’s thoroughly combined.

Step 7: Assemble the burger

Add a layer of gochujang mayo to the bottom bun. Then, add the mushroom and top it with cheese. This is optional, but you can also melt the cheese with a blowtorch to turn it into a gooey consistency.

Place the sliced avocados on top, then add a pinch of flakey salt.

Add another spoonful or two of the gochujang mayo, crown it with the top bun and enjoy!

What are the best sides for Mushroom Steak Burger?

I don’t think a burger meal would ever be complete without a side of fries. So if you want a quick homemade version, you can fry some thinly cut potatoes and flavor them with some salt or any of your favorite seasonings.

But if you want to level up your side, my Korean Pickle Brine Fries recipe will complement the savory and smoky flavors of the Mushroom Steak Burger really well. You do need to soak the potatoes in the brine for at least 12 hours,  but I promise the results will be worth it.

But if you don’t want to wait to enjoy some delicious fries, I recommend you try my Loaded Kimchi Fries recipe. It’s a combination of some of my favorite ingredients, so you’ll get a stack full of flavor in every bite.

Frequently Asked Questions

Does a mushroom have the same protein as meat?

Although Portobello mushrooms look similar to beef patties, they actually contain a low level of protein so it’s not recommended to rely on them to substitute meat in your diet. They also can’t provide the same amount of zinc, iron, and B-12 that meat has, so it’s still best to incorporate protein-rich foods into your daily meals.

So instead of using mushrooms as a protein substitute, you can include them in your recipes to boost your daily intake of potassium, selenium, and B vitamins.

How can you tell if a mushroom is fresh?

Portobello mushrooms will always taste best when they’re fresh. To know which ones you should pick, fresh mushrooms will always feel firm and plump. You should avoid the ones that are wrinkly and soft as this may indicate that they’re starting to spoil. The appearance of dark spots or bruises is also a sign of rot, so they won’t be any good when you cook them.

Also, know that fresh mushrooms won’t last long, so it’s always best to cook them immediately. But if you can’t use them on the same day, you can keep them in the fridge for up to 1 week.

Can you eat mushrooms raw?

Mushrooms are safe to eat raw, that’s why you’ll sometimes see them in salads or appetizers. But it’s not always recommended to consume them this way as raw mushrooms can be hard to digest in your stomach. 

Since the cell walls of uncooked mushrooms contain chitin, this tough substance can be difficult to break down in your digestive system. Besides, raw mushrooms don’t really taste as good as cooked ones, as they usually have an earthy flavor that not many people find pleasant.

How do you clean mushrooms before you cook them?

The best method of cleaning fresh mushrooms can be a controversial topic in the culinary world, as some may say to avoid washing them since this will make them waterlogged. On the other hand, some people say it’s okay as long as you dry them with paper towels after.

I prefer to clean Portobello mushrooms with a damp paper towel because it’s easy and effective, and it doesn’t affect its quality. The only thing you have to remember is to never wash your mushrooms before storing them in the fridge because this will make them spoil faster.

Are Portobello mushrooms healthy for you?

Not only are Portobello mushrooms delicious in a number of dishes, but they also contain several vitamins and minerals that give your meals a nutritional boost.

They’re rich in B vitamins, iron, fiber, phosphorus, potassium, selenium, and copper. Plus, they’re shown to decrease your risk of cancer and cognitive impairment. With regular weekly servings, Portobello mushrooms can also help improve your immune system, as they also contain antioxidant and anti-inflammatory properties.

So if you’re looking for another healthy ingredient to incorporate into your meals, Portobello mushrooms will surely be a valuable addition to your diet. This Mushroom Steak Burger recipe can be the first step to incorporating them into your diet, so don’t feel guilty if you want to have more than one serving.

Are mushrooms a fruit or vegetable?

Mushrooms may be considered vegetables due to their nutritional content – but unlike vegetables, they actually don’t come from plants. They’re fungi that share some characteristics of plants but are actually an entire kingdom of their own.

Some types of mushrooms are safe to eat, while others are poisonous so it’s always a good idea to know which ones are edible. Portobello, cremini, button, and shiitake are some of the types that are commonly used and each mushroom has its own flavor profile and nutritional content.

If you’re ready to level up your veggie burger game, you have to give this mushroom steak burger a try. Let me know how it turns out 🙂

Mushroom Steak Burger

Servings 2 people
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 2 Portobello mushrooms
  • 1 tbsp olive oil
  • 2 brioche buns or buns of your choice
  • 1 tbsp butter to toast buns
  • 2 slices of pepper jack cheese or cheese of your choice
  • 1 avocado sliced
  • pinch of flakey salt to taste

Mushroom Glaze

  • 1 tbsp Dijon mustard
  • 1 tsp Sriracha
  • 1 tsp Worcestershire sauce
  • 2 tsp soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne
  • 1/4 tsp cumin
  • 2 tsp sugar
  • salt and pepper to taste

Gochujang Mayo

  • 1.5 tbsp gochujang Korean red pepper paste
  • 1/2 tsp gochugaru Korean red pepper flakes
  • 1/2 tsp sugar
  • 1/2 cup mayo preferably kewpie
  • 2 cloves of garlic grated
  • 1/2 tsp sesame oil
  • 1 tsp rice vinegar


  • Remove the stem from the Portobello mushroom. Using a damp paper towel, gently scrub the mushroom to remove any dirt.
  • Flip the mushroom underside up. With a spoon, scrape away the dark brown fibers underneath the mushroom cap This helps remove the earthy and funky flavor that these fiber produce.
  • Place the mushrooms on a plate and cover with saran wrap. Microwave for 3 minutes and flip every minute to ensure both sides are evenly cooked.
  • Carefully remove the mushrooms from the microwave and pat dry with a paper towel. Set aside
  • In a bowl, combine the Dijon mustard, Sriracha, Worcestershire sauce, soy sauce, smoked paprika, cayenne, cumin, sugar, salt and pepper. Mix until well combined.
  • Heat a pan on medium low heat and toast the buns with butter. Remove and set aside.
  • In the same pan, heat 1 tbsp of oil and add the mushrooms. Cook for about 1 minute on each side.
  • Next, use a brush and lather the glaze on both sides of the mushroom. Cook for about 1-2 minutes on each side or until slighty charred.

Gochujang Mayo

  • In a bowl, combine the gochujang, gochugaru, sugar, mayo, garlic, sesame oil, and rice vinegar. Mix well until thoroughly combined.

Assemble the Burger

  • Add a layer of gochujang mayo on the bottom bun. Next, add the mushroom and top with cheese. Melt the cheese with a blow torch (optional)
  • Place the sliced avocado on top followed by a pinch of flakey salt.
  • Lather a spoonful or two of the gochujang mayo. Crown the burger with the top bun and enjoy!
Course: Dinner, Lunch
Cuisine: American, Fusion, Korean

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Jecca Chantilly © Copyright 2022. All rights reserved.