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

Summer herbs are a treasure trove of flavor, and the bright floral notes of tarragon shine through in this crowd-pleasing burger recipe. Smoky grilled portobellos are layered with fresh spinach, tomato, and a creamy cashew-based tarragon sauce for a meal that will please kids and adults alike. Pair these savory burgers with a handful of Baked French Fries to satisfy all your fast food cravings without the unhealthy ingredients. To make this recipe gluten-free, serve them on certified gluten-free buns. 

Tip: To give the mushroom patties a smoky tarragon flavor, dip sprigs of tarragon in water and toss them onto the coals while grilling.

Grilled Mushroom Burger with Tarragon Crema with a side of french fries

Ingredients

  • ⅓ cup raw cashews, soaked in very hot water for 15 minutes
  • 1 tablespoon tahini
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced
  • ¼ to ⅓ cup unsweetened, unflavored plant-based milk
  • ¼ cup fresh tarragon, chopped
  • Freshly ground black pepper, to taste
  • 4 portobello mushrooms, stems removed
  • 1 tablespoon balsamic vinegar
  • 4 whole grain hamburger buns, split and toasted
  • 1 cup fresh spinach
  • 4 slices tomato

Instructions

  1. For sauce, in a blender or small food processor combine soaked, drained cashews with the next four ingredients (through garlic). Cover and blend until smooth, gradually adding plant-based milk until sauce is creamy and spreading consistency. Stir in tarragon. Season with pepper.
  2. Brush mushrooms with vinegar. Grill mushrooms over medium 15 to 20 minutes or until tender, turning once.
  3. Fill buns with spinach, mushrooms, and tomato slices. Spoon sauce over top. Serve immediately.

Comments (5)

(5 from 5 votes)
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Marcia Carson-Smith5 months ago
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Wonderful recipe

Diana Workman5 months ago
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Made this last night for dinner and the tarragon sauce was heavenly!! Complimented the portobello and tomato perfectly! I put the mushroom top on half of Dave’s Bread multi grain bun and cut with knife & fork. Seems impossible to grill the mushroom tops for 15 mins but it was needed (on medium heat). Nice, tasty recipe!

ADHD Coach5 months ago
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Delicious. My non-vegan spouse loved it, too.

Chris Kepler5 months ago
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This recipe is amazing. You will not be disappointed.

Anna Virginillo6 months ago
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Delicious!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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