Grilled Mushroom Burgers with Tarragon Crema

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.

How about these other mouthwatering vegan burgers?

By Shelli McConnell,


  • 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


  • 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.
  • Brush mushrooms with vinegar. Grill mushrooms over medium 15 to 20 minutes or until tender, turning once.
  • Fill buns with spinach, mushrooms, and tomato slices. Spoon sauce over top. Serve immediately.

Comments (17)

(5 from 12 votes)

Recipe Rating

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Debra Taylor

Can you fry the mushrooms in a pan also … it looks really good I love Portabella mushrooms

Courtney Davison

Hi Debra, If you're making it on the stovetop, it would be best to use a grill pan, since we don't recommend using oil. You could try using a skillet, adding a tablespoon or two of water as necessary to prevent sticking—but the beauty of a grill pan is that you'll get the nice grill marks and you won't have as much of the mushroom directly touching the pan, so you'll have less sticking, too. If you try it, please let us know how it goes. Thank you! Warmly, Courtney Davison Editor, Forks Over Knives


Very delicious ~ the sauce is spectacular, and all the ingredients come together nicely. Easy to make. Reminded me of foodie restaurant-quality. The only problem I had is that the ingredients slip around and eventually become a knife and fork dish. Otherwise, highly recommend.


Do these freeze well?


These are SO good! I made these 3 times in 2 weeks. You don’t see enough recipes with tarragon so that was nice. I ate them without a bun and they were perfect.


Outstanding! I used 2 tsp dried tarragon in place of fresh.


Wow. That was so good. I added slice onion and avocado. I used basil and fennel because I didn’t have tarragon. Yum!

Gretchen Melton

These are so good I made more the next night. Ate them without a bun and they were delicious!

Val F

Made this for dinner today. It was Fantastic!


Can you do the mushroom in a skillet or in the oven?


Yes, you could. I’ve done this with teriyaki soaked portobello.


do you clean gills out of mushrooms?

Marcia Carson-Smith

Wonderful recipe

Diana Workman

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 Coach

Delicious. My non-vegan spouse loved it, too.

Chris Kepler

This recipe is amazing. You will not be disappointed.

Anna Virginillo


About the Author

Headshot of Shelli McConnell

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 DotDash Meredith. 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. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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