If you think a BBQ can’t be both indulgent and healthy, think again. This Portobello Smash Burger is about to change the game.
Juicy, meaty mushrooms take centre stage in a burger that’s packed with bold, smoky flavours and a satisfying texture that even carnivores will love. Toss in a few fresh toppings and a tangy sauce, and you’ve got a plant-based masterpiece that’s perfect for summer grilling — without the usual BBQ heaviness.
Ready to impress friends, family, or just treat yourself? Here’s how to make this guilt-free smash hit your new BBQ go-to.
Ingredients:
- 4 large Portobello mushroom caps, cleaned and stems removed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- 4 wholegrain or brioche burger buns
- Lettuce leaves
- Sliced tomatoes
- Red onion rings
- Pickles (optional)
For the sauce:
- 3 tbsp vegan mayonnaise or regular mayo
- 1 tbsp Dijon mustard
- 1 tsp maple syrup or honey
- 1 tsp lemon juice
- Pinch of smoked paprika
Method:
- Prepare the mushrooms:
In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Brush this marinade generously over the mushroom caps. - Preheat your grill or frying pan:
Heat to medium-high. Place the mushrooms cap side down and cook for 4-5 minutes until soft and smoky. - Smash it:
Carefully flip the mushrooms and press down gently with a spatula to ‘smash’ them lightly, increasing surface contact for a smoky crust. Cook for another 3-4 minutes. - Toast the buns:
While mushrooms cook, toast the burger buns lightly on the grill or in a toaster. - Make the sauce:
Mix mayo, Dijon mustard, maple syrup, lemon juice, and smoked paprika in a small bowl. - Assemble your burger:
Spread a generous layer of sauce on the bun base, add lettuce, the smashed mushroom, tomato slices, red onion, and pickles if using. Top with the bun lid. - Serve:
Enjoy your juicy, flavour-packed Portobello Smash Burger with your favourite side — think crisp salad or sweet potato fries for an extra healthy touch.
