The Flaming Vegan

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Gluten Free Mushroom Burgers
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Gluten Free Mushroom Burgers

Prep Time: 8 minutes

Cook Time: 25 minutes

Portobello mushrooms were on sale at my local market, so I grabbed 6 of them and have made these burgers twice in the last two days. Sooo yummy. I don't eat them with any bread, but wrap them in romaine leaves instead. I know Portobellos are pricier than most mushrooms, but they give an especially rich flavour. You can sub them with other kinds of mushrooms though. :)

I just had this for lunch with some sliced radish and grape tomatoes. It was delicious. 


  • 3 portobello mushrooms
  • 3-5 garlic cloves
  • 1/2 cup brown rice flour
  • 1/4 cup flax meal
  • 1/2 cup almond meal
  • 2-3 drops of liquid smoke
  • cornmeal, for coating

Spices - You can use all or some of these, or add some other spices!

  • 1/2 tsp onion powder
  • 1/2 tsp cajun seasoning (optional, I just had it in my spices and decided to add some)
  • 1/2 tsp italian seasoning / thyme / oregano
  • pinch of sea salt
  • black ground pepper, to taste
  • shake of cayenne pepper(if you like things spicy)


  1. Preheat oven to 350F.
  2. Blend the mushrooms and garlic cloves in a blender/food processor. If you don't have a powerful blender, you may have to scrape down the sides a few times to get everything blender.
  3. Add the blender mushroom and garlic into a bowl. Add in the rest of the ingredients, except for the cornmeal. Mix well. If you want to coat your burgers with cornmeal, sprinkle some of it onto a cutting board or flat surface covered in parchment paper. I made equal-sized burgers using a 1/4 measuring cup, flattened them slightly, patted each side onto the cornmeal and placed them into a baking sheet covered in a piece of parchment paper. 
  4. Bake for 25 minutes or 30 if you want them a little firmer.

Each burger has around 130 calories.


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Leave a Comment

  1. kristo
    These sound great! I love how you mentioned that you wrap the patties in a leaf because I always find the bun to be a disappointment. voted!
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    1. Clare
      Thanks Kristo! I always eat veggie patties with leaves instead of buns/bread now. I feel much better and not as weighed down afterwards. :)
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  2. Blanca Verome
    Blanca Verome
    Yum! I rarely buy portabello mushrooms because of the price, but if I ever see them on sale, this recipe will be at the top of my list.
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  3. lillian forest dalune
    lillian forest dalune
    I have tried so many vegan burgers and none of them tasted as great as this.
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