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Balsamic and garlic mushroom burgers recipe

Balsamic and garlic mushroom burgers recipe

57 ratings

Summer barbecues are not only for meat-eaters– Derek Sarno’s gorgeous burgers are a great plant-based alternative, and so easy to make. ‘I like to mix up the marinade the night before so that the flavours have more time to infuse,’ says Derek. ‘Plus, prepping ahead gives me more time to spend outdoors!’ See method

  • Serves 4
  • 35 mins plus marinating
  • 350 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 4 large flat mushrooms
  • 4 tsp rapeseed or olive oil
  • 4 Free From coconut oil alternative to jalapeño & chilli cheese slices
  • 4 white batch rolls, halved
  • 10g vegan butter alternative, melted
  • 2 tbsp Wicked Kitchen garlic mayonnaise with caramelised onion Flavour
  • 4 iceberg lettuce leaves, sliced
  • 1 small red onion, thinly sliced
  • 2 tomatoes on the vine, sliced

For the marinade

  • 5 tbsp balsamic vinegar
  • ½ tsp Dijon mustard
  • 1 tbsp lemon juice
  • 3 large garlic cloves, crushed
  • 10g fresh basil, chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    6g 29%
  • Sugars

    8g 9%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 42.2g Protein 7.2g Fibre 2.7g


Derek Sarno

1. Preheat the barbecue and preheat the oven to gas 6, 200°C, fan 180°C. Put the mushrooms on a baking tray and brush with the oil; season. Bake for 10 mins or until starting to soften.

2. Meanwhile, whisk together the marinade ingredients in a small bowl. Remove the mushrooms from the oven and pour over the marinade; set aside to marinate for 10 mins or up to 24 hrs ahead.

3. Transfer the mushrooms with a slotted spoon to the barbecue (discard the marinade) and cook for 3-4 mins each side. Press down a few times with a fish slice until you have dark charring marks and the mushrooms are starting to crisp up.

4. Add a slice of cheese-alternative to the mushrooms, stalk-side up, and grill for a further 1 min until starting to melt. Lightly brush the cut sides of the buns with the melted spread, then toast on the barbecue until golden and charred.

5. To assemble, spread the mayo on each bun and top with lettuce, tomato, a mushroom and onions. Top with the other half of the bun to serve.

Tip: If you don’t have a barbecue or prefer to cook the mushrooms on the hob, start by heating a heavy-based griddle pan over a medium-high heat. Add the mushrooms, stalk-side down then put a smaller, heavy-based pan on top to flatten them. Griddle for 2-3 mins, flip, press down again and cook for a further 2-3 mins until charred. Continue the recipe from step 4 to finish.

See more Derek Sarno recipes

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