Vegan mushroom burgers

Vegan mushroom burgers

Total: 1 hr | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 379 kcal
, Fat: 22 g
, Carbohydrate: 42 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate the mushrooms

5 tbsp olive oil
3 tbsp maple syrup
2 garlic cloves, squeezed
4 sprigs thyme, finely chopped
2 tsp smoked paprika
400 g oyster mushrooms
¾ tsp salt
8 wooden skewers (soaked in water for approx. 30 mins.)

Charcoal/gas/electric grill

4 burger buns, cut in half
1 tbsp mustard
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp tomato puree
½ tsp chilli flakes


1 fennel, very thinly sliced
1 tbsp lemon juice
salt to taste
30 g baby lettuce
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How it's done

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To marinate the mushrooms

Combine the oil with all the other ingredients up to and including the paprika. Mix the mushrooms with the marinade, leave to infuse for approx. 15 mins. Season the mushrooms with salt and thread onto the skewers.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the cut surfaces of the burger buns for approx. 1 min. alongside the skewers. Slide the mushrooms off the skewers, pull apart using two forks. Combine the mustard, oil, maple syrup, tomato puree and chilli flakes, mix half of this into the mushrooms.


Mix the fennel and lemon juice, season with salt. Spread the remainder of the sauce over the cut surfaces of the buns, place the fennel, lettuce leaves and mushrooms on the bottom half of the buns, cover with the top half.

Good to know
Tip: Instead of fennel, use 100 g of white cabbage.

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