Vegetarian Shack Burger
Satisfy your burger cravings with this irresistible Vegetarian Shack Burger, a plant-based twist on a classic favorite. Featuring juicy, marinated portobello mushroom caps as the star, this recipe bursts with umami flavor from a savory mix of olive oil, soy sauce, and garlic. Grilled to tender perfection and topped with melted sharp cheddar cheese, these mushroom "patties" are nestled on toasted brioche or potato buns for a rich, buttery base. Slathered with homemade Shack Sauce—a tangy blend of mayonnaise, ketchup, mustard, and pickle relish—and finished with crisp lettuce, fresh tomato, and sweet red onion slices, this vegetarian burger is a showstopper that will impress vegetarians and meat-eaters alike. Ready in just 35 minutes, this is an easy, delicious option for cookouts, family dinners, or casual weeknight meals.
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Recipe Information
Ingredients
- 4 large caps portobello mushrooms
- 4 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 cloves, minced garlic
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices sharp cheddar cheese
- 4 pieces brioche or potato buns
- 0.5 cup mayonnaise
- 0.25 cup ketchup
- 2 tablespoons pickle relish
- 1 tablespoon yellow mustard
- 4 large lettuce leaves
- 1 large, sliced tomato
- 0.5 medium, sliced red onion
Instructions
Preheat your grill or grill pan over medium-high heat.
In a small bowl, whisk together olive oil, soy sauce, minced garlic, salt, and pepper.
Brush both sides of the portobello mushroom caps with the marinade mixture.
Place the mushrooms on the grill, gill side down first, and cook for about 5 minutes per side, or until the mushrooms are tender and have grill marks.
Place a slice of cheddar cheese on each mushroom cap during the last minute of grilling, so the cheese melts.
While the mushrooms are grilling, toast the buns on the grill until golden brown.
In another bowl, mix together mayonnaise, ketchup, pickle relish, and yellow mustard to create the shack sauce.
Assemble the burgers by spreading the shack sauce on both the top and bottom buns.
Place the grilled mushroom cap with melted cheese on the bottom bun.
Top with a lettuce leaf, sliced tomato, and sliced red onion.
Place the top bun over the stack and serve immediately.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 5790 mg | 252% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 48.7 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 902 mg | 69% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2788 mg | 59% | |
*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.
