The Bunless Veggie Burger You Need to Make Tonight

Swap a refined white flour bun for portobello mushrooms for a hearty, wholesome meal

Drop the refined white flour bun and add two delicious, nutrient-rich portobello mushrooms instead! Fill them with your favorite fillings—they’re sure to satisfy!

Burger addicts will be surprised at just how hearty this burger is, even without a slab of meat or big bun of empty carbs.

Bunless Portobello Burger

Serves 1-2. Cooking Time: 45 minutes.


2 portobello mushrooms
1-2 tsp olive oil
Pinch of sea salt
Pinch of mixed herbs
1 tsp sesame seeds
Rocket or baby spinach
Sliced tomato
1/4 pumpkin
1 tbsp coconut oil
1/2 tbsp honey


1 avocado
Juice of 1 lime
1 crushed garlic clove
Pinch of paprika
Pinch of sea salt


Preheat oven to 355 ℉ (180 ℃). 

Slice pumpkin to roughly the same size as the portobello buns as these will be the “patty.” Spread evenly on lined baking tray, coat with coconut oil and honey and roast for 30-40 minutes until cooked and golden brown.

Drizzle portobello mushrooms with olive oil, a pinch of salt, and sprinkle with sesame seeds. Place on lined tray and bake in the oven for 10-15 minutes.

While the pumpkin and mushrooms roast, get your guacamole ready by combining avocado, lime, garlic, paprika, and sea salt in a bowl. Mix until combined well.

Assemble your burgers by placing one mushroom on the plate, top with roasted pumpkin, guacamole, sliced tomato, leafy greens, and top with the other mushroom. 

NOTE: Get creative and use any of your favorite burger ingredients! 

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Photo courtesy of Food Matters 

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