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Panko Mushroom Burgers on Pretzel Buns

Active Time: 30 minutes
Total Time: 30 minutes
  • Super Fast
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Why we love it:

I feel comfortable declaring this the most delicious portobello burger around. If you’ve been bored by porto-burgers in the past, I challenge you to try this and let me know! Check out the substitutions list for completing this meal without a pretzel bun.


  • 12 teaspoon Paprika
  • 1 teaspoon Kosher Salt
  • 12 teaspoon Garlic Powder
  • 12 teaspoon Dried Thyme
  • 114 pounds Portobello Mushroom (usually about 3-5 mushrooms)
  • 1 Egg
  • 1 cup Panko Breadcrumbs
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 8 ounces Provolone Cheese (4 slices)
  • 1 Slicer Tomato
  • 12 Red Onion
  • 2 teaspoons Mayonnaise
  • 1 teaspoon Sriracha (or to taste)
  • 4 Pretzel Buns (or your favorite burger buns)
  • 1 cup Green Leaf Lettuce
  • 1 English Cucumber
  • 1 teaspoon Balsamic Vinegar

Cooking Instructions

  • 1. SPICES

    In a small bowl, mix together the paprika, salt, garlic powder, and thyme.


    Remove the center stem from each mushroom and brush off any dirt with a slightly damp paper towel.

    Lay each mushroom flat on a work surface. Slice the cap in ½ so you have 2 round pieces; be careful to slice a little lower than you think you need to so the gills and edges of the cap remain in tact. If it falls apart at all, just use those pieces anyway when you piece the burger together.

  • 3. EGG WASH

    Whip the egg lightly in a bowl large enough for the mushroom rounds. Set out the panko on a plate and set out a baking sheet to catch the finished mushrooms.

    Drizzle the oil over the mushrooms evenly, then coat in the spice blend. Dip in the egg next, flip to cover both sides. Press lightly into the panko and coat both sides. Set on the finished pate and repeat with all of the pieces, even any smaller broken pieces.

  • 4. SEAR

    Heat the butter over medium high heat in a large sauté pan and add the mushrooms when it’s melted. Cook on the first side for about 5 minutes, then flip and cook the second side for 3 - 4 minutes. Return to the first side for another 1 - 2 minutes; and the second side again for a final 2 minutes. On this final flip, evenly divide the cheese over the top and let it melt. If you need a boost, it’s ok to cover the pan to help it melt.

  • 5. VEGGIES

    While the mushrooms cook, slice the tomato into rounds. Slice the onion into thin half-moons. When the mushrooms pieces have flipped the second time you can add them to the pan if you have enough room. If not, hold off until the mushrooms are done cooking.

    Cook the onion and tomato until charred on the edges and softened a bit. Don’t move the tomato around too much, you just want to sear one side then carefully flip it. The onions can be moved as frequently as you wish and will be milder in taste the longer you cook them.

  • 6. SAUCE

    Stir together the mayo and the sriracha.


    Spread sauce on pretzel buns. Add leaves of clean lettuce. Top with pieces of mushroom to make a sandwich to taste - depending on how you sliced the mushroom you may have between 1 - 4 pieces.


    Slice cucumber into rounds. Toss in a bowl with a pinch of salt and balsamic vinegar.

  • 9. SERVING

    Top the sandwiches with onions, tomato and add the bun lid. Slice in ½ and serve with cucumbers.

Check out our new features!


    use GF buns or omit the bun
    omit cheese
    serve with a non cow cheese; try goat cheese or sheep’s cheese
  • NO BUN:
    top with cheese, onion, and tomato. Serve with lettuce as a “bun” or just serve as is and eat with a knife and fork
  • MAYO:
    omit if not your thing; try BBQ or ketchup
    mayo and dijon make a nice mix - or just mayo and lemon
    I like the light cucumbers but try a steamed or roasted vegetable

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Separate components as you go; are spices a concern? Omit paprika and sear some of the mushrooms with only salt and pepper if you’re worried about spice. Omit cheese or use a cheese they like; serve with a partial pretzel bun; try the grilled tomato or serve with ketchup, BBQ or even ranch or hummus for dippinServe with cucumbers, or steam a simple veggie that they’ll eat

Prep Ahead & Use It Up

Mix the sauce together

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