• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Vigilante
  • About
  • Recipes
  • Blog
  • Contact
  • Work With Me
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Blog
  • Contact
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Barbecue and Picnic

    Grilled Portobello Mushroom Burger w/ Smoky Chipotle Sauce

    Published: Jul 8, 2016 · Modified: May 19, 2022 by Deborah · This post may contain affiliate links

    Jump to Recipe Print Recipe

    A great tasting Portobello Mushroom Burger smothered in my Smoky Homemade Chipotle Sauce and grilled to perfection after marinating for hours in a tasty Balsamic marinade.

    A close up of a vegan mushroom burger and SauceIf there ever was a recipe to make you happy you were vegan, my Grilled Portobello Mushroom Burger is it! We barbecued these burgers on 4th of July and they were the best tasting burgers we’ve ever had. But what made this Portobello mushroom burger such a hit was the smoky chipotle sauce. Oh, and my best holiday drink: Easy Watermelon Agua Fresca with Mint and No Sugar.

    A close up of a mushroom burger on a plate

    I’ve never made chipotle sauce before, much less vegan chipotle sauce, so I was a little apprehensive when I started throwing the ingredients in the food processor. But one taste and I knew I had a hit on my hands. It was a little spicy but what good chipotle sauce isn’t?

    Aside from the chipotle sauce, the key to making a great tasting portobello mushroom burger is marinating the mushrooms before you grill them. I used a handful of ingredients I had laying around my house and the marinade turned out perfect. A little balsamic vinegar, olive oil, garlic and some spices and you have a marinade that’s great on just about anything.

    An open-faced mushroom burger on a white plate with Chipotle sauce

    When barbecuing these beauties, we used mesquite wood chips. It really makes a difference in the taste of your food so I really recommend using mesquite instead of charcoal. These portobello mushroom burgers really took up the flavor of the mesquite and tasted so smoky and flavorful. The left overs were even better.

    I served my Grilled Portobello Mushroom Burger with Smoky Chipotle Sauce with my Vegan Dill Potato Salad and my Mesquite-Grilled Corn on the Cob with Cilantro-Lime-Avocado Cashew Sauce. As Michael and I sat down to eat, we couldn’t believe how delicious the meal was.

    I’m so thankful to be vegan and to be able to share my vegan recipes with someone I care about on a daily basis. It really makes a difference when someone appreciates the food you cook. I hope you enjoy this vegan mushroom burger as much as we did. See you in the kitchen!

    A ,mushroom burger on a black plate
    Portabello Mushroom Burger

    Grilled Portobello Mushroom Burger with Smoky Chipotle Sauce

    Scrumptious portobello mushroom burgers topped with a smoky chipotle sauce that’ll knock your socks off!
    No ratings yet
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4 burgers
    Author: Deborah

    Ingredients

    For the Marinade

    • ¼ cup balsamic vinegar
    • ¼ cup olive oil extra virgin
    • 1 teaspoon dried oregano
    • 2 large cloves garlic minced
    • ½ teaspoon smoked paprika
    • 1 teaspoon dried basil

    For the Mushroom Burgers

    • 4 large portobello mushroom caps
    • 4 slices vegan cheese I used almond mozzarella
    • 4 whole wheat buns
    • 4 leaves fresh lettuce
    • 4 slices fresh tomato

    For the Chipotle Sauce

    • ¾ cup raw cashews soaked in boiling water for 1 hour
    • ½ cup water
    • 2 tablespoon fresh lime juice
    • ½ teaspoon sea salt
    • 1 chipotle chile in adobo sauce plus
    • 1 tablespoon adobo sauce
    • 1 large clove garlic

    Instructions

    For the Marinade

    • Place mushroom caps smooth side down in large-rimmed platter or baking sheet.
    • In a medium bowl, whisk together balsamic vinegar, olive oil, garlic and spices. Pour over mushrooms making sure both sides are coated with marinade. Use basting brush if it helps. Let sit for 15 minutes turning once and re-basting during the process.

    For the Chipotle Sauce

    • Add cashews, water, lime juice, sea salt, garlic, chili and adobo sauce to food processor. Pulse until smooth consistency, about 3-4 minutes. Set aside.

    For the Mushroom Burgers

    • Using mesquite wood chips and no lighter fluid, light barbecue. Once ready, place mushroom caps directly on grill. Cook for approximately 10 minutes on each side. Remove, place on bun and top with chipotle sauce, lettuce and tomato and serve.
    Tried this Recipe? Pin it for Later!Mention @VeganVigilanteBlog or tag #VeganVigilanteBlog!
    « Easy Vegan Overnight Oats
    Easy Vegan Potato Salad with Lemon and Fresh Dill »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to My Online Vegan Kitchen!

    Deborah Leader

    Hi, I'm Deborah, a registered nurse by profession and the creative voice, home chef and photographer behind Vegan Vigilante. Welcome to my ethical & sustainable online vegan kitchen! Here you'll find delicious vegan and gluten-free recipes that taste delicious and help to improve your health and wellness.

    banner showing where my blog has been featured in

    walk to prevent suicide banner
    Join Me on a Walk to Prevent Suicide

    Become a Vegan Vigilante VIP

    Subscribe now and get the latest updates on new recipes, guides, tips and giveaways.

    Thank you for subscribing.

    How to Make Pecan-Crusted French Toast

    Today’s Most Popular Posts

    stack of vegan lemon blueberry muffins with streusel topping on a white plate

    Easy Vegan Blueberry Lemon Muffins (Eggless Blueberry Muffins)

    Thai drunken noodles recipe in a wok on top of a gray table

    Vegan Thai Drunken Noodles Recipe | Pad Kee Mao

    vegan garlic naan on a wooden table

    Easy Vegan Naan No Yeast No Yogurt + Video

    cilantro lime rice in a colorful bowl on a gray table

    How to Make Cilantro Lime Rice in a Rice Cooker + Video

    Mango and Corn salsa in a white bowl on a blue and white table cloth

    10-Minute Mango and Sweet Corn Salsa

    Beet Tartare

    Vegan Beet Tartare with Garlic Tofu Chèvre

    Gluten-Free

    2 glasses of red drink sitting on a marble table garnished with watermelon wedges

    Easy Watermelon Agua Fresca Recipe with Mint (No Sugar)

    Thai drunken noodles recipe in a wok on top of a gray table

    Vegan Thai Drunken Noodles Recipe | Pad Kee Mao

    closeup of forbidden rice in a white bowl on a silver platter

    Amazing Rainbow Forbidden Rice Recipe (V, GF)

    Easy Indian Butter Chickpeas

    person dipping vegan cauliflower bites into dill ranch dressing

    Crispy Vegan Cauliflower Bites (GF Option)

    Vegan Parmesan

    4-Ingredient Vegan Parmesan Cheese Recipe

    Start Your Day

    stack of vegan lemon blueberry muffins with streusel topping on a white plate

    Easy Vegan Blueberry Lemon Muffins (Eggless Blueberry Muffins)

    To Die For Vegan Pumpkin Pancakes with Cardamom Spice

    vegan French toast on a black plate sitting on a white table

    Easy Vegan French Toast Recipe w/ Pecan Crust

    vegan avocado toast with roasted tomatoes and sunflower seeds on a table

    Easy Vegan Avocado Toast

    person using honey wand to drip maple syrup over vegan granola

    Crunchy Vegan Granola You Can Make Gluten-Free

    a bowl of oatmeal topped with sweet potatoes, bananas, pecans and coconut cream

    Sweet Potato Oatmeal w/ Coconut Whipped Cream + Video

    It’s Grillin’ Time

    Mango and Corn salsa in a white bowl on a blue and white table cloth

    10-Minute Mango and Sweet Corn Salsa

    four carrot dogs on a slate table with different toppings

    Best Grilled Carrot Dogs 4 Ways

    Vegan Potato Salad

    Easy Vegan Potato Salad with Lemon and Fresh Dill

    Portabello Mushroom Burger

    Grilled Portobello Mushroom Burger w/ Smoky Chipotle Sauce

    Vegetable Kabobs

    Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce

    Purple Cabbage Slaw

    Creamy Garlic Thyme Purple Cabbage Slaw

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign Up Now!

    Contact

    • Contact
    • Work With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Vigilante on the Foodie Pro Theme