Portobello Mushroom Cheese Burgers & Wedges

Portobello Mushroom Cheese Burgers & Wedges


Makes 4 burgers

  • 4 large potatoes, peeled and cut into wedges (1kg)
  • 2 tbs oil
  • 2 tbs flour
  • 1 tbs Vegie Salt Sprinkle
  • 4 large portobello mushrooms
  • 2 tbs coconut oil or cooking oil
  • 1 tsp Lamb & Vegetable seasoning
  • Salt
  • 4 slices vegan cheese
  • 4 tbs vegan aioli
  • 4 burger buns, toasted
  • 1 avocado, sliced
  • 2 handfuls baby spinach
  • 1/2 a red onion, sliced
  • 1 tomato, sliced


  1. Preheat oven to 200°C.
  2. In a large bowl, add potatoes, oil, flour and Vegie Salt Sprinkle. Mix to combine. Arrange seasoned wedges on baking paper lined baking sheet in a single layer. Bake for 40 minutes until crispy and golden.
  3. While the wedges are cooking, place a frying pan on medium high heat. Add coconut oil mushrooms and fry for 3 minutes, flip and fry for 3 minutes on the reverse side. With gill side facing up, sprinkle each mushroom with Lamb & Vegetable Rub and a pinch of salt. Top with cheese slices. Reduce temperature, cover with lid and cook for a further 2 minutes until cheese has softened.
  4. To assemble: Spread vegan aioli onto burger buns, add a layer of avocado slices, baby spinach and a slice of tomato. Add red onion slices, a portobello mushroom with cheese and crown with top bun. Serve burgers and wedges together with vegan aioli or tomato sauce on the side.