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  • 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.

Hungry for more healthy dinner recipes? Our other vegan recipes are guaranteed to satisfy your taste buds.

Two breaded air-fryer portobello burgers shown from above, drizzled with Thousand Island dressing, which is also in a ramekin between the burgers

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.

Comments (9)

(5 from 5 votes)
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debbie bader3 months ago
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i want to make this

Rochelle (Shelley) BERMAN4 months ago
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This looks great. Can’t wait to try.

CindyLu5 months ago
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Delicious! And pretty easy, too. Yum! Yum!

Yoagee5 months ago
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I am totally allergic to tomatoes, but red peppers do not make me break out.
I used roasted red/orange peppers and follow an Italian sauce recipe to make pepper sauce. I also add carrots and dates to sweeten the sauce. It’s pretty awesome.
I’m going to add that instead of ketchup.

michell1 month ago
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THANK YOU for this – my husband runs if I mention dill pickle relish – relish – pickle – he will run to the next towns bar and won’t return home! I will absolutely try your carrots, dates mix to the sauce – thank you for sharing that!

Joann m lakes9 months ago
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I found the recipe a bit bland so I added 1/2 tsp chili powder to the panko mix to perk it up.
Also, the recipe doesn’t tell you to add the relish to the aioli sauce.

Connie Merrill9 months ago
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I absolutely loved this, made it for non vegan friends they are still raving about this recipe. I had no problem with air frying. Just kept an eye and made sure the mushrooms were cooked. Love the thousand island aioli.

Sandra Aylward12 months ago
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We were disappointed in these. The portobellos had to go back into the air fryer for a second round – not cooked at all after the first try. Overall, the flavours were unimpressive. Would not make these again.

paul schneider1 year ago
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delectable and we use the aioli for other stuff too (good to have on hand) 😉 🙂 😉

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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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