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Portobello Mushroom, Beetroot and Goat’s Cheese Burgers

Serves: 4

We love the combination of flavours in this delicious burger from The Mushroom Bureau!

Portobello Mushroom, Beetroot and Goat’s Cheese Burgers Recipe: Veggie Magazine


For the burgers:
4 portobello mushrooms
4 brioche buns
2 avocados, peeled, sliced and drizzled with lemon juice and a pinch of salt and pepper
2 beetroots, sliced
goat’s cheese, sliced into 4 discs

For the herby red onion:
1 red onion, sliced
2 tbsp parsley, finely chopped
1 tbsp dried oregano


  • Preheat the grill to high. Heat a griddle pan and char the brioche buns.
  • Drizzle the mushrooms with olive oil and season well. Chargrill them until soft and cooked, then set aside.
  • In the same pan, add the red onion and a little dash of olive oil. Season well and cook until the onion is starting to caramelise. Remove to a bowl and stir in the herbs.
  • Top each bun base with slices of beetroot, avocado, a mushroom and the herby red onion mixture.
  • Place a disc of goat’s cheese on the top, place under the grill until the cheese starts to melt, and top with the other half of the bun. Serve immediately.
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