Air-Fryer Portobello Burgers with Thousand Island Aioli
Juicy and meaty portobello mushrooms crusted in panko and air-fried until crispy. Served on a whole wheat bun with a homemade vegan Thousand Island Aïoli. The creamy sauce is cashew-based, tangy, and sweet. A satisfying plant-based burger that doesn’t compromise on texture or flavor. Perfect for a quick, healthy lunch or dinner.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 20 min
- Servings
- 1
- Calories
- 340 per serving
- Temperature
- 390°F
- Difficulty
- beginner
- Cost
- $10
Ingredients
- 0.25 cup raw cashews
- 1 tbsp low-sugar ketchup
- 0.67 cup unsweetened plant milk
- 1 tbsp chopped onion
- 2 tsp dill pickle relish
- 0.33 cup whole wheat panko bread crumbs
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp smoked paprika
- 4 count portobello mushrooms
- 4 count whole wheat hamburger buns
- 4 leaves Leaf lettuce
- 4 slices Tomato slices
Steps
- 1Blend cashews, ketchup, onion, and milk to make aioli; stir in relish.
- 2Preheat air fryer to 390°F.
- 3Mix panko and spices in a bowl.
- 4Dip mushrooms in milk then panko mix.
- 5Air-fry mushrooms 7-9 minutes.
- 6Toast buns in air fryer 1-2 minutes.
- 7Assemble burgers with aioli, lettuce, and tomato.
lunch