Burgers Grill Main Dish Mushrooms Vegetable

Mushroom Burger

By Bobby Lozano

Living in a house full of vegetarians, and needing a quick filling meal, Bobby turned to burgers. Obviously, these aren’t your “garden” variety burgers, pun intended. These meaty mushroom burgers are the perfect substitute for Meatless Monday or a vegetarian dish. This burger has a bite to it thanks to Dizzy Pig Fajita-ish seasoning, which is perfectly mellowed out by the Havarti and avocado. A must try for meat lovers and veggie lovers alike.


Print Recipe
  • 2 large Portobello mushrooms
  • 1/4 cup mayonnaise
  • 2 Tbsp Dizzy Pig Fajita-ish Mexican seasoning
  • 1 lime
  • 1 Tbsp pepper in adobo (optional to add heat)
  • 2 Brioche burger buns
  • 1 avocado
  • 2 slices of Havarti cheese


  1. Heat the Big Green Egg cooker to 300°F
  2. In a small mixing bowl, mix together mayo, Fajita-ish seasoning, and lime juic
  3. Scoop out the gills from each mushroom with a spoon and remove the stem
  4. In a small bowl, mix olive oil with a tablespoon of Fajita-ish seasoning and brush it on both sides of the mushroom caps
  5. Place mushroom caps on the Big Green Egg and cook for 4 minutes
  6. Flip mushroom caps and cook 3 more minutes
  7. Place one slice of Havarti cheese on each mushroom and cook for another minute to melt
  8. Remove from grill and let rest on a plate
  9. Spread the mayo mixture both halves of the bun
  10. With a knife, half the avocado, remove the pit, and slice each half into thin slices. Drizzle with the remaining lime juice
  11. Place one mushroom cap on each bun and top with avocado. Enjoy!