Vegetarian Bacon Mushroom Jack Burger
Savor the irresistible flavors of our Vegetarian Bacon Mushroom Jack Burger—a plant-based twist on a classic favorite! This hearty recipe features tender, umami-rich grilled portobello mushroom caps, paired with crispy vegetarian bacon and melty Monterey Jack cheese. Brushed with a smoky soy sauce marinade and layered with fresh lettuce, juicy tomato slices, and creamy mayonnaise, every bite offers a satisfying blend of textures and flavors. Perfectly toasted burger buns encase this wholesome creation, making it an ideal choice for vegetarians and burger enthusiasts alike. Ready in just 35 minutes, this easy-to-make recipe is perfect for weeknight dinners or weekend cookouts. Enjoy it with a side of crispy fries or a fresh salad for the ultimate comfort meal.
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Recipe Information
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
Instructions
Preheat your grill or a grill pan over medium heat.
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.
Grill the mushrooms for about 5-7 minutes on each side, or until they are tender and have perfect grill marks.
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.
Slice the tomato into thick rounds and prepare the lettuce leaves.
Toast the burger buns on the grill for about 1-2 minutes until they are slightly golden and crisp.
Spread 1 tablespoon of mayonnaise on the bottom half of each bun.
Place a lettuce leaf on top of the mayonnaise, followed by the grilled portobello mushroom cap.
Add a slice of Monterey Jack cheese over the mushroom cap and allow it to melt slightly from the residual heat.
Top each burger with 2 slices of vegetarian bacon, a slice of tomato, and then cover with the top half of the bun.
Serve immediately with your choice of side salad or fries.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5059 mg | 220% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 34.2 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 940 mg | 72% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4090 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
