Portobello and peach burgers

Portobello and peach burgers

The Green Kitchen
Johanna Frenkel

Although over the years we have made several different versions of veggie and bean burgers, patties and cakes, nothing is quite like a grilled portobello mushroom burger. It is the simplest, most natural and delicious piece of food you can put inside a burger bun. It is big, chewy and actually strikingly burger-looking, and when heated it releases moisture and becomes all flavourful and juicy. We like to top our burgers with mashed avocado, fresh tomatoes, sprouts and some kind of fruity salsa. Here we have replaced the salsa with peaches that are grilled with the mushrooms.


Quantity Ingredient
6 portobello mushrooms
6 peaches
6 wholegrain burger buns
100g fresh pea sprouts
5 small tomatoes, sliced
5 small spring onions, sliced
a small handful thyme leaves, picked


Quantity Ingredient
60ml extra virgin olive oil
1 sprigs rosemary, finely chopped, plus 1 for brushing oil
1 tablespoon thyme, leaves picked and finely chopped
2 garlic cloves, finely chopped
1/2 lemon, juiced
sea salt and freshly ground black pepper


Quantity Ingredient
4 ripe avocados, halved, stoned and peeled
3 small tomatoes
1 handful flat-leaved parsley
1 garlic clove
1/2 lemon
2 tablespoons extra virgin olive oil


  1. Clean the portobello mushrooms by carefully removing dirt from the caps with kitchen paper or a cloth; use a little water if necessary. Cut off the stems and discard. Pat dry. Cut the peaches in half and remove the stones.
  2. Make the guacamole – chop the avocados, tomatoes and parsley roughly. Put them in a small bowl with the crushed garlic, squeeze lemon juice over and mash everything with a fork. It should be mixed but still a bit chunky. Set aside.
  3. Now make the marinade – pour the olive oil into a small bowl. Add the chopped rosemary, thyme, garlic, freshly squeezed lemon juice and stir to combine. Add salt and pepper to taste. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade.
  4. Preheat a griddle pan and griddle the mushrooms and peaches for about 3–4 minutes on each side over high heat. Alternatively, you can barbeque them. Use the rosemary sprig to brush the marinade over them as they cook.
  5. Slice the buns in half and toast them lightly on the grill. When done, place a big dollop of guacamole on the bottom bun, add pea sprouts, tomatoes, spring onion, thyme, one mushroom and two peach halves. Add the top of the bun, and insert a cocktail stick to hold it all together.
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