Portobello & Peach Burger for Designsponge

When Design*Sponge – one of the coolest design blogs on the web – asked if we would like to do a recipe for them, we were quick to say yes. So a few weeks ago we went out to our country house and made one of our favorite summer dinners, Portobello Burgers. We always eat them with mashed avocado and some kind of salsa, instead of the old ketchup and cheese combo. They are very easy to make and taste so incredible fresh. For this recipe we added grilled peaches instead of making a salsa.

Scroll down for the recipe or read the whole story on DesignSponge.

Grilled Portobello & Peach Burgers
Makes 6 burgers


6 portobello mushrooms
6 peaches
6 sweet potatoes
6 burger buns of your choice (If you don’t eat gluten, we have a quick gluten-free bun recipe on the blog.)
100 g fresh pea sprouts
5 small roman tomatoes, sliced
5 small spring onions, sliced
fresh thyme
olive oil
salt & pepper

Marinade Ingredients

4 tbsp olive oil
2 fresh rosemary sprigs
1 tbsp fresh thyme
2 garlic cloves
1/2 lemon
salt & pepper

Guacamole Ingredients

4 avocados
5 small Roma tomatoes
1 garlic clove
1/4 cup parsley
1/2 lemon
1 tbsp olive oil

Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed. Pat dry. Cut the peaches in halves and remove the pits.

Making the sweet potato fries: Preheat the oven to 350°F. Cut the sweet potatoes in 1-inch thick, 5-inch long sticks. Put them on a parchment-covered baking sheet. Drizzle olive oil, salt and thyme over them and put in the oven. The fries need around 30 minutes before they are ready, but you need to stir after 15 minutes.

Making the marinade: Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir around. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade. When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the rosemary stick to brush the marinade over them one more time.

Making the guacamole: Chop avocados, tomatoes and parsley roughly. Add them to a small bowl with mashed garlic. Squeeze lemon juice over it, and mash everything with a fork. It’s okay if it stays a little chunky.

Assembling the burger: Slice the buns in halves. Let them get some color on the grill. When done, place a big dollop of guacamole on the bottom bun, and add pea sprouts, tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together. Enjoy!

Photos by: Johanna Frenkel


  • That looks like a beautiful burger! This is absolutely on the menu plan for this week.
  • Sooo lovely recipe. I really like the portobello burger. Nice shots :)
  • Kate
    I made these tonight after realising that I hadn't made them for 12 months. Such an awesome meal :-)
  • Sarah
    This was absolutely delicious! Thanks for a recipe I'll be making again and again.
  • Bibiana
    Thank you for posting such an amazing recipe. I wasn't sure of the combination of mushrooms and peaches when I read the recipe. However gave it a go and it was fantastic!!!
  • Inna
    Hi guys, These look divine! Could you recommend any foil wrapped veggie dishes to go on the BBQ? I am going to a BBQ party in a serious meat-eating household and don't want to be fussy about tongs, etc Thank you
  • Ohmyword!!! I made these tonight and they were divine! I've got your book and your app and am steadily working my way through your recipes. Yumm! I think my family and friends are getting a bit fed up with me raving on about all the amazingly deliciously healthy recipes I am trying out (although they seem quite happy when I try them out on them....) THANKYOU!
  • Howdy, I made this recipe last night for dinner on my Big Green Egg. My wife was a little leery when I told her I was making a mushroom and peach burger, but it turned out fantastic!!! Thanks for the recipe, I can't wait go through your site and see what else I can grill up! Take Care! Brian
  • Such an AWESOME dinner tonight thanks to you guys! What a great combo! Thanks so much for putting this great vegan burger together! We will 100% make this again over the summer. DELISH!!!! Can't wait for more recipes to come!
  • I made this and loved it! A lot and a little difficult to eat, but amazing!
  • I love the pics and the burger looks yummy!
  • Natalie
    I've never tasted a portobello burger before I made this, but it definitely won't be the last time I make them! I followed the recipe closely, changing only the guacamole. I am allergic to avocado, so I used mashed peas instead. I assumed that each avocado would give one cup of mashed flesh. The pea guacamole fit well with the burgers, so I recommend it to anyone with a similar problem. I also don't have a grill, so I broiled the peaches and mushroom caps for the given time. If you have a rack that you can broil, I suggest using that. The juice from the peaches can make the mushroom a little wet. The texture was fine, but it was very messy to eat. Use thick, drier bread if you can to avoid this problem. I put all of the marinade ingredients together six hours before I used it to allow the flavors to mingle. Don't use regular onions instead of the spring! The brightness is a must. By the way: thyme with sweet potato fries? Awesome. Thank you!
  • lisah
  • Sarah
    Made this last night for guests and everyone loved it. So easy and looks and tastes much more impressive than time it took to make. Thank you! I'm excited to try more of your recipes!

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