Spinach, Tomato, and Mushroom Burger

This spinach, tomato, and mushroom burger is loaded with garlicky greens, marinated tomatoes, and a grilled portobello mushroom stuffed between toasted buns. A veggie burger to satisfy everyone.

A spinach tomato mushroom burger between two toasted bun halves on a brown plate.

No ordinary vegan burger, this spinach, tomato, and mushroom burger is piled high with garlicky spinach and tomatoes doused with a unique soy, chile, and ginger marinade. Pleasing to vegetarians and carnivores alike.–Angie Zoobkoff

Spinach, Tomato and Mushroom Burger

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H
  • Serves 4
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Ingredients

  • For the marinated tomatoes
  • For the mushroom burgers

Directions

Make the marinated tomatoes

In a shallow bowl, combine the rice vinegar, soy sauce, sugar, scallion, red chile, and ginger, and stir together to dissolve the sugar.

Add the tomatoes, turn to coat, and marinate for at least 30 minutes, or as long as overnight, turning occasionally. Transfer to a plate and pat the tomatoes dry.

Make the mushroom burgers

In a small bowl, mix the herbs with the butter or oil.

Remove the stems and gills from the mushrooms. Place the mushrooms, rounded caps down, on the work surface. Spread the butter over the gill side of the mushrooms.

If you’re roasting the mushrooms, preheat the oven to 350°F (180ºC). Line a rimmed baking sheet with foil. Place the mushrooms, butter side up, on the foil and roast until the mushrooms are tender and begin to release their liquid, 10 to 15 minutes. If you’re grilling the mushrooms, preheat the grill to medium-high. Cook the mushrooms, butter side up, on a plancha or directly on the grill over direct heat until tender, 5 to 10 minutes.

Meanwhile, in a large skillet over low heat, warm a little butter or oil. Toss in the garlic and chile and cook, stirring occasionally, until the garlic turns golden, 1 to 2 minutes.

Add the spinach to the skillet, carefully dribble in the water, and place a lid or baking sheet on the skillet. Cook the spinach, stirring a couple times, until it wilts, 1 to 3 minutes.

Season the spinach with salt and pepper. Immediately transfer to a plate, spread it evenly, and let it cool slightly. Pat the spinach completely dry using a kitchen towel or paper towels.

To assemble the burgers, place a mushroom on each of the bottom buns. Top with the wilted spinach, a couple slices patted-dry tomatoes, and the top of the bun. Devour.

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Recipe Testers' Reviews

"Wow. Really delicious." That was his response after my partner inhaled his burger. And he was right. I don't know what it is exactly that makes this so delicious, but I think it’s the combination of the marinated tomatoes, the garlicky spinach, and the roasted mushrooms. This vegan burger recipe is definitely a keeper!

These mushroom burgers pack a lot of flavor. They are really, really delicious.

I've long been a fan of ramping up tomato flavors by using soy, vinegar, and sugar, and here it’s done to good effect. I let my tomato slices marinate for 4 hours. In the future, especially if I have a big beefsteak tomato where 1 slice covers the whole burger, I might even put the tomato slices on the grill for a few seconds per side. I didn't do that with this recipe, but I've done it in the past and it can be lovely.

The mushrooms tasted great. This might sound crazy, but I recently put a portobello cap in my waffle iron and it came out amazingly good. So I think it could be fun to brush the caps with herb butter and then "waffle" them.

I used supermarket tomatoes for these. One of the supposedly more flavorful (and organic) varieties from Florida. It was okay because of the marinade. I used a fresno chile. I used Miyoko's vegan butter. I used regular, mature spinach from my CSA. I cannot imagine that baby spinach would be as good here, let alone preferable.

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