A bun-free, grain-free burger using portabello mushrooms as buns with a vegan option. There are a lot of steps, but trust me, it’ll be worth it.


3 Burgers



Ingredients for Burger

  • 6 large Portobello Mushrooms
  • 2 large Buffalo Tomatoes
  • 1 large Aubergine
  • 2 Peppers
  • 1 Red Onion
  • Courgettes

Ingredients for Aubergine Coating

  • 2 small handfuls of Walnuts
  • 3 heaped tablespoons of Nutritional Yeast
  • 1 small handful of Flaxseeds
  • The liquid from a can of chickpeas or 1 beaten egg

Ingredients for Sweet Potato Fries

  • 3 Sweet Potatoes

Ingredients for Cheese Sauce

  • 1 cup of Cashews
  • 2 tablespoons of Nutritional Yeast
  • 1 Garlic Clove
  • Salt and Pepper
  • Juice of 1 Lemon

Ingredients for the Coleslaw

  • Apple
  • Cabbage
  • Apple Cider Vinegar
  • Carrot
  • Walnuts

Ingredients for Faux Mayonnaise for Coleslaw

  • 1 handful of soaked Cashews
  • 1 tablespoon of Apple Cider Vinegar
  • Water
  • 1 dribble of Honey
  • Salt and Pepper


  1. Sprinkle a large amount of sea salt on thumb width thick slices of aubergine in a bowel, ensuring they are all covered in salt.
  2. Leave for 30 mintues and then rinse thoroughly under the tap, rinsing both sides and ensuring the salt is all washed off.
  3. Now for the crumb: Take the walnuts, flaxseeds and nutritional yeast and add a pinch of salt and a few good pinches of black pepper. Blend in a mixer until they are a fine crumb.
  4. Next, brush the aubergine with a very light coating of the liquid from a can of chickpeas (or beaten egg if not vegan) and dip into the crumb, coating thoroughly.
  5. Place in the oven on a grease proof paper and bake for 20-30 mintues gently turning once.
  6. Place the peppers in the oven and roast until cooked and the skins peel off easily. Peel off the skins and cut lengthways into thick strips.
  7. Gently fry the whole mushroom minus the stalk in a little coconut oil or butter.
  8. Spiralise the courgette and then compress firmly and push down into a round cookie cutter on a frying pan with a light brush of coconut oil, or butter in the pan.
  9. Cook it for around 5 minutes moving around slightly to enure it doens't stick (use oven gloves as the cookie cutter will be very hot).
  10. Compress the courgette a bit more, gently this time and then turn the cookie cutter over and cook the other side. Both sides should be cooked until lightly browned.
  11. LAYER THE BURGER: Start with the aubergine which should be the biggest.
  12. Next, layer a thick slice of tomato which should be slightly smaller, then the courgette burger which should be slightly smaller again. Take from the pan whilst still in the cookie cutter (use a spatula).
  13. Place a strip of pepper over the courgette, then a slice of onion and finally the mushroom.
  14. COLESLAW: Thinly slice the ingredients and crush the walnuts.
  15. Blend the faux mayonnaise ingredients at high speed in a blender and add enough water to get to a light creamy consistency.
  16. SWEET POTATO FRIES: Cut into strips to desired thickness. Make sure they are really dry (use kitchen paper to soak up excess moisture).
  17. Cover with salt and pepper and oven bake until golden, turning occasionally.
  18. CHEESE SAUCE: Add ingredients to food pricessor, turn on and slowly add water until you have a nice thick, creamy consistency.
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