Spicy Vegan Portobello Mexican Burgers

5 from 2 votes
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Banish weird fake patties for good with this delicious spicy vegan portobello mexican burger – full of rich, meaty flavor, tons of fiber, and just real, fresh foods. 

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

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

Perfect Sides to enjoy with your Spicy Mexican Mushroom Burger

Click here to see all our Vegan Recipes!

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

Spicy Vegan Portobello Mexican Burgers

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

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A spicy vegan portobello burger topped with mushrooms and peppers on a wooden cutting board.
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Spicy Vegan Portobello Mexican Burgers

Banish weird fake patties for good with this delicious spicy vegan portobello mexican burger – full of rich, meaty flavor, tons of fiber, and just real, fresh foods.
Course Vegan
Cuisine American
Keyword best mushroom burger, burger, Mexican burger, mushroom burger, portobello, spicy portobello burger, spicy vegan burger, vegan burger
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 479kcal
Author Courtney O’Dell

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

Instructions

  • Heat a heavy cast iron pan on medium, while heating another large skillet on medium.
  • Lay the portobello mushrooms in one of the pans and add the grape seed oil to the other.
  • Heat olive oil until shimmery.
  • Add onions in to pan and stir well.
  • Flip portobello over and keep flipping sides every 4-5 minutes.
  • When portobello is dark and reduced in size by half, sprinkle with taco seasoning, salt and pepper, and cayenne pepper and cook on each side for one more minute.
  • Add peppers to pan with onions, stir. Let onions and peppers cook until nicely browned, about 15 minutes.
  • Spread beans on the bottom of bun, and then add portobello when cooked. Layer onions and peppers over mushroom, and top with a slice of an heirloom tomato, banana peppers, and a bit of salsa and add the top bun.
  • Eat immediately and enjoy!

Nutrition

Serving: 1g | Calories: 479kcal | Carbohydrates: 79g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 25mg | Fiber: 16g | Sugar: 13g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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5 from 2 votes (2 ratings without comment)

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2 Comments

  1. DAndra says:

    I tried this recipe and love it! I am slowly but surely going vegan and this is a great recipe to help ween me off of hamburgers, fish and chicken breast sandwiches. I had most of the ingredients on hand. Thank you!

  2. xero login says:

    wow, it look awesome