Veggie Burger

SpicySpicy Served HotServed Hot
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My husband makes wicked Portobello mushroom sandwiches and here is how he does it 🙂 We usually enjoy it on the weekends as a brunch with some sort of soup.


Servings: 2 Preparation time:
  • 2(to 3 portobello) mushrooms ) 1 mushroom per sandwich).
  • Toppings of your choice – We use:
  • Tomatoes, Red, Ripe, Raw, Red Tomato ( thin slice of) tomato
  • Onions, Raw, Onion ( Sauteed )onions
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers peppers
  • Spinach, Raw, Spinach Leaves, Palak, Leafy Greens spinach (You can use a leave of lettuce of too)
  • (Whole) wheat bun (or sandwich bread)
  • Canola Oil, Vegetable Oil, Cooking 1(to 2) tbsp oil
  • Salt, Common Salt, Rock Salt, Table Salt Salt
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers pepper
  • Soya Sauce, Soy, 1(to 2) tbsp soy sauce.
  • Brick Cheese, Grated cheese Cheese (optional)
  • Ghee, (Any sandwich spread/ or add butter) ghee (on the toasted buns)
  • (We love to add) hash brown (in the sandwich too )

Instructions (Preparation Steps):

  • Cook the mushrooms ( on a grill, pan fry or in a bbq) after removing the tail ends and brushing them with salt/pepper/oil/soy sauce and then last 2 mins of cooking- add slice of cheese on top. Add on toasted or untoasted buns along with other toppings. you can spread sandwich spread on one side of 1 bun. Enjoy with your fav soup for a classic lunch
  • Also try our amazingly good, vegan hamburger made with Lentils Patty

Cook's Tip:
To easily shred cheese, place it in the freezer for 30 minutes. The firmer cheese is less likely to make a melted mess on your grater.
A handful of salt added to the rinsing water for glass and crockery will not only make them cleaner but sparkling clear.
add salt to onions while frying it becomes brown soon.


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