Print Recipe
5 from 1 vote

Portobello mushroom burgers

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2


Zucchini fritters

  • 1 zucchini, grated
  • ΒΌ cup chickpea flour
  • 1 tbsp nutritional yeast
  • 1 tsp chia seeds, finely ground
  • 1 tsp baking powder

Burger vegetables

  • 4 field mushrooms, (try to pick mushrooms that are around the same size)
  • 1 red capsicum, deseeded
  • 2 thick slices of purple sweet potato
  • 2 thick slices of eggpplant
  • 2 thick slices of beetroot
  • 1 large tomato
  • 1 clove garlic, crushed
  • 4 kale leaves or other salad greens, as desired


  • Preheat the oven to 180C. Line two baking trays with baking paper
  • For the zucchini fritters: Add all ingredients to a bowl and using your hand, squeeze and mix mixture until the water has come out of the zucchini and the mixture has thickened. Shape into fritters and place onto one baking tray.
  • Place mushrooms, potato, capsicum, eggplant and beetroot onto the second baking tray.
  • Put both baking trays in the oven and bake for 15 minutes. Flip fritters and bake for another 5-10 minutes. Remove from oven and cool.
  • Meanwhile, slice two thick pieces of the tomato for the burgers. Add the remaining tomato to a small saucepan with a dash of water and the crushed garlic. Simmer until the tomato forms a puree. Set aside and cool.
  • Assemble burgers as desired and enjoy!