Name: Spicy Vegan Portobello Mexican Burgers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 portobello mushroom caps (stems removed); 1 tbsp olive oil; 1 large onion (cut in half and then sliced into thin slices); 1 bell pepper (sliced into strips); 2 tsp taco seasoning (divided); ½ tsp cayenne pepper (divided); ½ cup whole or refried black beans with lime (divided); 2 buns of your choice (pretzel buns pictured); 1-2 tbsp salsa (hot); banana peppers (to garnish); salt and pepper (to taste)

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Delicious, Quick, and Easy Spicy Vegan Portobello Burgers

Mexican vegan burgers are a delicious, quick dinner that is filling and full of robust and spicy meaty flavor!

Low calorie, high in protein and fiber, these are a delicious swap for vegan dinners, meat free Mondays, or just upping your veggie intake!

This Mexican vegan burger is also perfect for those who observe Orthodox Christian fasting periods – it is made without olive oil and is great to fill you up all day.

mushroom burger with tomato, banana peppers, onions, bell peppers, on a pretzel bun

Vegan and burgers don’t go together.

They just DON’T.

Don’t get me wrong, I have had some delicious vegan patties, and downright lip-smacking vegan sandwiches- but when I think BURGER, I think meaty, rich, delicious— and filling!

mushroom burger with tomato, banana peppers, onions, bell peppers, on a pretzel bun on a wooden cutting board

My big complaint with vegan burgers is the massive amount of soy that usually comes with them. Look- there are some good “burger” patties, but I prefer to eat fresh, whole foods whenever I can.

2 big portabella mushrooms in a cast iron skillet

This burger is a honking Portobello mushroom, loaded up with rich and buttery peppers and onions, some beans with a hint of lime, heirloom tomato slices, and some banana peppers for a bit of tangy zing.

two scorched portobello mushrooms in a cast iron skillet

It is a delicious, filling, and healthy meal that doesn’t taste healthy. You won’t even notice the lack of meat or cheese – and trust me, cheese is one thing I am obsessed with (I often let people know that cheese is literally my best friend.)

bottom bun with beans, peppers and onions on it

Tips and Tricks

Season and Cook well. Season your Portobello well, and cook it a bit more slowly than you would a meat patty. By cooking it a little slower and lower, you can cook out a bit of the mushroom’s moisture- which will make it feel less “slimy” (which is the #1 complaint I hear from people eating mushroom-based burgers.) It will also add to the rich, meaty flavor.

Low and Slow. Let your mushrooms and onions cook slow and low as well. The flavor you’re adding from them is going to add to the meaty and buttery flavors in the burger, and rushing them won’t let them fully develop.