3×3 Food-Veggie Burgers

veggie burgers I think I may have been drooling all over my keyboard while writing this post. I mean, have you ever seen so many good-looking veggies, er should I say veggie burgers?! Don’t get me wrong, I LOVE vegetables and we eat them every day, but sometimes they just aren’t the most appetizing things to eat. In fact when I was making our dinner menu for the month, I thought I’d have to work extra hard to plan some delicious meatless meals for Fridays (due to Lent), but to my surprise we actually eat mostly vegetarian meals as it is. Despite our menu being all “vegged out”, veggie burgers were nowhere to be found. So needless to say I was a little overly excited for this month’s 3×3 food post. Whether it’s for Meatless Mondays or No-Meat Lenten Fridays, Luci’s sweet potato veggie burgers (because we all know my obsession with sriracha can’t be stopped), Grace’s bulgur quinoa burgers (because I can’t get enough quinoa in my life) and my mediterranean mushroom burgers (lemon aioli, feta cheese, phyllo dough “bun”? Yes, yes & yes!) are sure to be on heavy rotation. Hop on over to Luci’s blog and Grace’s blog to get their recipes and continue scrolling down for mine.

Are you a fan of veggie burgers? If so, what is your favorite kind?

portabella burgers portabella mushrooms mediterranean mushroom burger portabllea mushroom burgers

Mediterranean Mushroom Burgers
Serves 2
A portabella "burger" topped with mediterranean flavors and served on a phyllo "bun"
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Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
  1. 2 large portobello mushroom caps, cleaned and dried
  2. Salt & pepper
  3. Olive oil
  4. Balsamic vinegar
Parsley Pesto
  1. 1/2 cup fresh parsley
  2. 1 tablespoon of olive oil
  3. Juice of half a lemon
  4. 1 clove of garlic
  5. Dash of salt & pepper
Lemon Aioli
  1. 4 tablespoons of mayonnaise
  2. Juice of 1 lemon
  3. 1/2 a tablespoon of fresh dill, minced
  4. 2 tablespoons of feta cheese, crumbled
Phyllo Buns
  1. Phyllo dough, unthawed
  2. Melted butter
  1. Feta
  2. Dill
  3. Grilled pepper strips
  1. Place the mushroom caps in a shallow baking dish. Sprinkle generously with olive oil and balsamic vinegar (I did about 3-4 tablespoons of each) along with a few pinches of salt and pepper. Cover and let marinate for 3 hours up to 3 days.
  2. When you are ready to eat the burgers, first make the sauces. For the parsley pesto, mix all the ingredients in an immersion blender or cuisinart and puree until smooth and well-blended.
  3. For the aioli, mix the mayonnaise, lemon juice and dill together in a small bowl. Stir in the feta crumbles.
  4. To make the buns, carefully cut at least 10 sheets of phyllo dough to a size a little bigger than the mushroom cap. I cut mine about 1/3 of the way down the sheet, then cut that in half. Feel free to make it as big as you would like and as thick as you would like. Start stacking the phyllo squares on a foil lined baking sheet. In between every couple layers, brush on some melted butter. Finish the top off with melted butter, as well. Bake at 350 degrees for 7-12 minutes, or until golden brown and slightly puffed.
  5. While the "buns" are cooking, place a non-stick or well-oiled grill pan (a regular skillet will work too) over medium heat. Cook the mushrooms on each side for 3-5 minutes.
  6. To assemble your burgers, first place a "bun" on your serving dish. Next spread on about 1 tablespoon of the pesto. Top that with your mushroom patty, the sautéed peppers (if you like), a dollop of the aoili, and garnish with a little dill and some more feta crumbles. Serve immediately.
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