Air Fryer Portobello Burger with Basil Pesto-Mayo
You ever have one of those amazing ideas for dinner while eating breakfast? Then you can’t stop thinking about it until it comes to life? Yeah, that happened today. This air fryer portobello burger is everything you want in a burger: flavorful, juicy, messy!
Have Some Fun with the Toppings
Since beginning our plant-based eating, I’ve been dying for mayo. Just Mayo is the best vegan brand I’ve found so far. My wife has also been wanting pesto. So I combined the Minimalist Baker’s Easy Vegan Pesto with the Just Mayo for an INCREDIBLE sauce. I literally ate about 3 spoonfuls. Just because.
And this may seem a little out there, but sautéed spinach on a burger is pretty amazing. It was so much more enjoyable than boring romaine or iceberg lettuce. Not to mention the added value of nutrition.
And as Always… Please Pin & Share the Love!
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- ½ tsp. Kosher salt
- 2 portobello mushroom caps - stems removed
- 2 ciabatta buns - grilled
- 1 roma tomato - sliced
- 2 cups fresh spinach - sautéed
- ½ red onion - thinly sliced
- 1 cup basil pesto
- 2 Tbsp. mayo (we used Just Mayo)
- In a small bowl - whisk together balsamic vinegar, olive oil, lemon juice, mustard, and salt.
- Place mushrooms in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat thoroughly. Let marinate for 30 minutes, turning once halfway through.
- Add portobellos to air fryer basket and cook at 370 degrees for 7 minutes.
- Meanwhile, combine pesto and mayo - spread on toasted bun.
- Once cook time is complete, remove mushrooms and allow to rest on separate plate for a few minutes. (They will give off quite a bit of liquid, so don't place it on bun too quickly or your buns will go soggy.)
- Build your burger just the way you like it. And don't be afraid to switch the toppings! Enjoy!