Mushroom and Red Pepper Burger

This recipe is perfect for when you are craving something ‘naughty’ and the great thing is that it’s not very naughty at all! The mushrooms provide a flavoursome and meaty vegan alternative to a conventional burger and the pepper adds some extra flavour and a very subtle sweetness to cut through the marinated portobello. The result is a flavoursome burger combo that will even win over avid meat-eaters!

Remember this is just the basic burger recipe but you can fix up your burger however you like! Try adding some slices of vegan cheese, some caramelised onions, gherkins, your favourite relish or all of the above!


Mushroom and Red Pepper Burger

Serving Size: 2


  • 2 Portobello Mushrooms stalks removed
  • 1 Red Pepper
  • 4 Cloves Garlic
  • 3.5 tbsp balsamic vinegar
  • 2 tbsp tamari
  • Juice and rind of 1/2 lemon
  • 1 tsp chilli flakes
  • 1 tsp agave nectar
  • 2 Burger buns
  • A handful of rocket


  1. Preheat the oven to 180c
  2. Set out two separate bowls, in one put 2 tbsp of the balsamic vinegar, the tamari, garlic, lemon juice and rind and chilli flakes and stir
  3. In the other bowl place the remaining balsamic vinegar and the agave nectar and stir
  4. Wash the mushrooms, lightly oil them and place them (stalk side up) on a baking tray lined with foil and place in the preheated oven and cook for 15 minutes
  5. While they are cooking, remove the insides and the stalk of the pepper and slice into two halves
  6. Place on a baking tray lined with foil, and cover with the balsamic and agave marinade. Remove the mushrooms and coat in the other marinade.
  7. Place both the mushrooms and the peppers into the oven for 15 minutes (In total the mushrooms should cook for 30 minutes and the peppers for 15 minutes)
  8. Turn the mushrooms and the peppers over halfway through the final 15 minutes
  9. Lightly warm the buns, then serve up the mushroom and the pepper inside the bun with a helping of rocket.
  10. Serve up with some seasoned sweet potato fries
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