Vegetarian Bacon Mushroom Jack Burger
Get ready to savor a bold and satisfying twist on a classic burger with the Vegetarian Bacon Mushroom Jack Burger! This mouthwatering recipe stars tender, smoky portobello mushroom caps, perfectly seasoned with soy sauce, garlic, and smoked paprika, and grilled to perfection. Layered with crispy vegetarian bacon, creamy Monterey Jack cheese, fresh lettuce, juicy tomato, and a dollop of rich mayonnaise, all sandwiched between toasted burger buns, this meatless masterpiece is packed with flavor and texture. Ideal for burger night or a weekend barbeque, this easy-to-make recipe delivers gourmet-level taste in just 35 minutes. Serve with a side of crisp fries or a fresh salad and watch as this plant-based burger becomes an instant favorite for vegetarians and meat-lovers alike!
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Ingredients
- 2 large caps portobello mushrooms
- 4 slices vegetarian bacon strips
- 2 slices monterey jack cheese
- 2 whole burger buns
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 2 whole lettuce leaves
- 1 large tomato
- 2 tablespoons mayonnaise
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your grill or a grill pan over medium heat.
Step 2
Clean the portobello mushrooms with a damp cloth and remove the stems. Brush both sides with 1 tablespoon of olive oil and the soy sauce, then sprinkle with garlic powder, smoked paprika, salt, and pepper.
Step 3
Grill the mushrooms for about 5-7 minutes on each side, or until they are tender and have perfect grill marks.
Step 4
In a skillet over medium heat, add the remaining tablespoon of olive oil. Cook the vegetarian bacon strips for about 3 minutes on each side, or until they become crispy.
Step 5
Slice the tomato into thick rounds and prepare the lettuce leaves.
Step 6
Toast the burger buns on the grill for about 1-2 minutes until they are slightly golden and crisp.
Step 7
Spread 1 tablespoon of mayonnaise on the bottom half of each bun.
Step 8
Place a lettuce leaf on top of the mayonnaise, followed by the grilled portobello mushroom cap.
Step 9
Add a slice of Monterey Jack cheese over the mushroom cap and allow it to melt slightly from the residual heat.
Step 10
Top each burger with 2 slices of vegetarian bacon, a slice of tomato, and then cover with the top half of the bun.
Step 11
Serve immediately with your choice of side salad or fries.
Nutrition Facts
| Serving size | (1897.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1473.9 |
| Total Fat 90.3g | 0% |
| Saturated Fat 18.9g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 79.8mg | 0% |
| Sodium 5059.2mg | 0% |
| Total Carbohydrate 121.1g | 0% |
| Dietary Fiber 29.4g | 0% |
| Total Sugars 34.2g | |
| Protein 58.4g | 0% |
| Vitamin D 0.7IU | 0% |
| Calcium 940.0mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 4089.8mg | 0% |
Source of Calories