Fork and Knife Burger


Fork and Knife Burger


  • 12 oz tempeh bacon

  • 1⁄2 tsp. ground garlic

  • pinch of salt

  • pinch of pepper

  • 4 portobello mushroom caps

  • favorite burger toppings

To cook:

Cook mushrooms in olive oil and garlic until tender but not mushy (in skillet cook on high heat flipping every few minutes) You can also help them cook by adding a little bit of water at the end of the cooking process (about 2 minutes to go) to really make these moist and tender

Use the mushrooms caps as the “bun” and add grilled onion, spinach, ketchup & mustard (you can also add vegan or regular cheese)

On the side we had roasted asparagus, which I roasted in olive oil, salt and pepper (roast at 400 for  35 minutes)

You could kick these up a notch by adding a drizzle of balsamic, or your favorite buffalo or hot sauce. The tempeh bacon gives this a smoky “burger” flavor when you bite into it, but you could also sub in your favorite firm tofu marinated in your favorite sauce.

The key to this burger is making sure you get really good looking, firm mushrooms. The kind that come in plastic wrap at the grocery store tend to be almost bad by the time you use them, so these were fresh as fresh can be and I don’t recommend keeping these bad boys laying around your fridge (if you need to store them, take them out of any plastic and put them wrapped in a paper towel in the crisper).

If you try this, let us know what you think!