• Prep-time: / Ready In:
  • Makes 4 sandwiches

Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice cheesy flavor to the breading batter. If you’ve got leftover aïoli, store it in an airtight container and refrigerate up to 3 days; use it as a salad dressing or in a sandwich or wrap.

Ingredients

  • ¼ cup soaked raw cashews
  • 1 tablespoon low-sugar ketchup
  • ⅔ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 1 tablespoon chopped onion
  • 2 teaspoons dill pickle relish
  • ⅓ cup whole wheat panko bread crumbs
  • 3 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 4 portobello mushrooms, stems and gills removed
  • 4 whole wheat hamburger buns
  • Leaf lettuce
  • Tomato slices

Instructions

  1. Make Thousand Island Aïoli: In a small food processor place cashews, ketchup, and chopped onion. Cover and process, gradually adding 3 to 4 Tbsp. plant milk until aïoli is smooth and about the consistency of mayonnaise. Stir in relish. Set aside.
  2. Preheat air fryer to 390°F. In a shallow bowl stir together panko, nutritional yeast, garlic powder, onion powder, and paprika. Place ⅓ cup plant milk in a second shallow bowl.
  3. Dip portobello mushrooms in plant milk and then panko mixture, lightly coating all sides. Place mushrooms gill-side down in a single layer in air fryer. Air-fry 7 to 9 minutes or until mushrooms are tender and breading is crisp. Transfer mushrooms to a platter.
  4. Add separated hamburger buns to air fryer, in batches if necessary. Air-fry 1 to 2 minutes or until lightly toasted. Repeat until all buns are toasted. Fill buns with lettuce, burgers, tomato slices, and Thousand Island Aïoli.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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