- Prep-time: / Ready In:
- Makes 4 sandwiches
- Serving size: 1 sandwich
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Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice cheesy flavor to the breading batter. If you’ve got leftover aïoli, store it in an airtight container and refrigerate up to 3 days; use it as a salad dressing or in a sandwich or wrap.
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Ingredients
- ¼ cup soaked raw cashews
- 1 tablespoon low-sugar ketchup
- ⅔ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
- 1 tablespoon chopped onion
- 2 teaspoons dill pickle relish
- ⅓ cup whole wheat panko bread crumbs
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 4 portobello mushrooms, stems and gills removed
- 4 whole wheat hamburger buns
- Leaf lettuce
- Tomato slices
Instructions
- Make Thousand Island Aïoli: In a small food processor place cashews, ketchup, and chopped onion. Cover and process, gradually adding 3 to 4 Tbsp. plant milk until aïoli is smooth and about the consistency of mayonnaise. Stir in relish. Set aside.
- Preheat air fryer to 390°F. In a shallow bowl stir together panko, nutritional yeast, garlic powder, onion powder, and paprika. Place ⅓ cup plant milk in a second shallow bowl.
- Dip portobello mushrooms in plant milk and then panko mixture, lightly coating all sides. Place mushrooms gill-side down in a single layer in air fryer. Air-fry 7 to 9 minutes or until mushrooms are tender and breading is crisp. Transfer mushrooms to a platter.
- Add separated hamburger buns to air fryer, in batches if necessary. Air-fry 1 to 2 minutes or until lightly toasted. Repeat until all buns are toasted. Fill buns with lettuce, burgers, tomato slices, and Thousand Island Aïoli.
Nutritional Information:
Per serving (1 sandwich): 251 calories, 42 g carbohydrates, 12 g protein, 6 g total fat, 1 g saturated fat, 0 g cholesterol, 369 mg sodium, 8 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (16)
(5 from 6 votes)Why is the serving size 1 tablespoon? Makes no sense
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Both my husband and myself loved it! It was a nice change to grilled portabellas!
I have to say I was a little skeptical about these, but they were absolutely delicious. Even my husband who doesn't like vegetables really enjoyed it and said he would eat them again.
Is there a oven version of this recipe?
I usually add ~50 degrees to the temp and increase the time by 25% to convert to oven baking. For this, I would 450 for 9-12 minutes.
i want to make this
This looks great. Can't wait to try.
Delicious! And pretty easy, too. Yum! Yum!
I am totally allergic to tomatoes, but red peppers do not make me break out. I used roasted red/orange peppers and follow an Italian sauce recipe to make pepper sauce. I also add carrots and dates to sweeten the sauce. It's pretty awesome. I'm going to add that instead of ketchup.
THANK YOU for this - my husband runs if I mention dill pickle relish - relish - pickle - he will run to the next towns bar and won't return home! I will absolutely try your carrots, dates mix to the sauce - thank you for sharing that!
I found the recipe a bit bland so I added 1/2 tsp chili powder to the panko mix to perk it up. Also, the recipe doesn't tell you to add the relish to the aioli sauce.
Recipe says to stir in the relish after processing the rest of the ingredients. So sorry you didn't like this! I'll try the double air fry on the portobellos.
I absolutely loved this, made it for non vegan friends they are still raving about this recipe. I had no problem with air frying. Just kept an eye and made sure the mushrooms were cooked. Love the thousand island aioli.
We were disappointed in these. The portobellos had to go back into the air fryer for a second round - not cooked at all after the first try. Overall, the flavours were unimpressive. Would not make these again.
delectable and we use the aioli for other stuff too (good to have on hand) ;) :) ;)