Whether you’re a vegetarian or not, these burgers are deeeeelish! I do eat meat, but sometimes I want something that has a meaty feel to it without the meat. Mushrooms are such a great solution for this. Not only are they yummy, but they are also good for your immune system. So, without further ado, here’s the burger that even my husband craves.

* modified version from The No Meat Athlete

Ingredients
Portobello mushroom caps–as many as you want burgers

For 3 burgers, I use:
1 tbsp vegan Worcestershire sauce
1 tbsp Dijon mustard
thyme, either 1 tsp dried or 1 tbsp fresh

your choice of bun (or not)

topping options:
onions
sliced beets–I’ll choose jarred ones if I want to make this quick and easy
arugula or other leafy green–arugula is my fave
cheese–Daiya brand has a non-dairy, non-soy cheese, but I prefer without
sliced tomatoes
pickles
relish
avocado

Instructions

Preheat your grill to high. Mix thyme, Worcestershire, and Dijon mustard in a bowl. Dip the top of each Portobello cap into the mixture. Place the mushrooms top-side down on the grill. Grill for 3 minutes or until they are well-marked by the grill, flip and grill for another 3 minutes or so. Just watch them carefully so they don’t burn. I use a George Foreman-like grill, so I just press the portobello in that and both sides are cooked at the same time.

If you want, drizzle some oil on both sides of the bread and season with salt and pepper. Grill for 1-2 minutes per side, again looking for marks but not letting them burn.

Build your burger with toppings.