Our meat-free chipotle mushroom burger for sure isn’t wimpy. It’s big and totally filling. And it doesn’t skimp on delicious BBQ-like flavors. With its earthy, fiery, and smoky taste, it leaves you craving for more. And last but certainly not leat, that meaty mushroom cap is topped with gooey cheese, creamy chipotle sauce, and hearty bread. It’s a cacophony of textures – this is a vegetarian mushroom burger that’s very fun to eat!
The recipe, as mentioned, calls for chipotle sauce. You can find store-bought creamy chipotle sauces to use here. Or, you can make one yourself. Our chipotle sauce recipe pairs chipotle in adobo, mayonnaise, lime juice, honey, and cilantro. You could cut back on the cilantro there to keep the smokiness front and center. But it’s yours to experiment with to get just the right flavor for your chipotle mushroom burger.
As for bun spreads, we list both Dijon mustard and chili mayonnaise. These are optional, or you could opt for only one. Again — it’s up to your taste. That chili mayonnaise could be something as simple as this Sriracha aioli recipe.
One important note: Be sure to drain some of the liquid after cooking the mushrooms, as the mushroom caps will continue to release liquid after the baking. This can make your burger soggy, so be sure to remove as much liquid as possible.
The liquid in the mushrooms is also the reason why these chipotle mushroom burgers are better eaten immediately. The burger buns can become soggy over time, so it’s best to consume soon after completion for the best flavor.
See it being made:
Like this recipe? You’ll love these too:
- Messy Mexican Burger: It’s chock-full of fun Tex-Mex flavors.
- Chipotle Braised Beef: So delicious with tacos, burritos, and more.
- Honey Chipotle Wings: A fun pairing of sweet, smoky, and fiery!
Chipotle Mushroom Burger
- 2 large flat mushrooms
- ½ cup gouda cheese
- 1 ball mozzarella chopped into cubes
- 1 tablespoon chipotle sauce
- 4 lettuce leaves
- 2 tomatoes
- 2 bread rolls
- Chili mayonnaise and dijon mustard according to taste
- Preheat oven to 300 degrees Fahrenheit.
- Combine the mozzarella cubes, gouda cheese, and chipotle sauce in a small bowl. Stir well to coat.
- Remove the stalks from the mushrooms and lay them top down onto a non stick baking tray.
- Divide the chipotle mixture in 2 and spoon onto the mushrooms.
- Cook in the center of preheated oven for 12 minutes.
- Remove from the oven and allow to rest for a few minutes. Pour away any liquid.
- Open the bread rolls and spread the Dijon mustard one side and chili mayo on the other.
- Add lettuce and sliced tomatoes to the rolls then lay the cooked mushrooms in to complete.
- Enjoy immediately!