Air Fryer Portobello Burger with Basil Pesto-Mayo
This vegan air fryer portobello burger is everything you want in a burger: flavorful, juicy, messy!
Prep Time 5 minutes
Cook Time 7 minutes
Resting Time 5 minutes
Total Time 12 minutes
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1/2 tsp. Kosher salt
- 2 portobello mushroom caps stems removed
- 2 ciabatta buns grilled
- 1 roma tomato sliced
- 2 cups fresh spinach sautéed
- 1/2 red onion thinly sliced
- 1 cup basil pesto
- 2 Tbsp. mayo we used Just Mayo
Prepare marinade in a small bowl by whisking 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!