A mushroom burger is one of the classic delights for vegetarians and vegans. This miso mushroom burger comes with a kick of spicy sriracha. It’s also super flavorful thanks to the addition of a cucumber ribbon salad and carrot slaw. There’s no need to try to find the right sauce as some homemade Asian guacamole is the perfect finishing touch. This is one of those vegan dishes that leave everyone, even the meat-eaters, satisfied.

Cucumber ribbon salad

Start with 2 Turkish cucumbers. Create long ribbons by using a mandolin or vegetable peeler. Add cucumber ribbons to a medium bowl along with 1 sliced scallion. Make a dressing from 1/4 teaspoon salt, 1/4 teaspoon sugar, 2 teaspoons rice vinegar, and 1/2 teaspoon toasted sesame seeds. Mix all ingredients until well-combined.

Carrot slaw

Combine 1 1/2 cups of shredded carrots with one sliced scallion in a medium bowl. Add 1/4 teaspoon salt, 1/4 teaspoon sugar, 2 teaspoons rice vinegar, and 1/2 teaspoon toasted sesame seeds. Mix well.

Asian guacamole

Cube 1 extra-large avocado. Place avocado in a medium bowl with 1 teaspoon minced ginger or ginger paste, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mash and mix ingredients until the guacamole is creamy but not fully smooth. Top with a pinch of chili flakes and sesame seeds.

Portobello caps

Prep a mixture consisting of 1 tablespoon of each miso, sriracha, and toasted sesame oil. Whisk in a pinch of salt and pepper. Brush the mixture all over 2 large portobello caps until the mixture is used up or the caps are well-coated to preferred taste.

Place the mushrooms on a pre-heated grill with the top side down. Cook for 4-5 minutes before flipping. Continue to cook for a few more minutes until the mushrooms are soft and juicy. After flipping, add a pair of whole wheat buns for a quick grilling as well.

Assemble the burger

Add plenty of guacamole to both the top and bottom of the warm buns. Place the portobello cap on the bottom bun with the underside pointing up. This helps keep the juices in the burger and hold the rest of the ingredients safely on as well. Put carrot slaw and cucumber salad on top. Close by adding the top bun and enjoy fresh.