Mushroom Steak Burger

Looking for a delicious meatless burger option? This mushroom steak burger is it!

Portobello mushrooms are a meaty and hearty vegetable so they are ideal for burgers as meat alternatives. The glaze is smokey, savory and has a BBQ-like flavor thats packed with a ton of seasoning. It’ll level up your mushroom game and make you wonder if you should even eat a beef burger again.

I can never have a burger without fries on the side and this recipe would pair really well with my Korean pickle brine fries. Give it a try and let me know how you like it!

Mushroom Steak Burger

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


  • 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.