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Vegan Shiitake Burgers With Sun-Dried Tomato-Chimichurri Aioli

4 Legendary Original Burgers

Sautéed Mushrooms

  • 8 oz. Shiitake Mushroom Caps, Sliced
  • 1/2 Red Onion, Julienned
  • 2 Cloves Garlic, Minced
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Olive Oil
  • 1 Tsp Kosher Salt
  • 1/2 Tsp Black Pepper


  • 2 Tbsp Sundried Tomatoes in Oil, Drained
  • 2 Tbsp Fresh Oregano, Rough Chopped
  • 2 Tbsp Italian Parsley, Rough Chopped
  • 1 Clove Garlic
  • 1 Tbsp Olive Oil
  • 1/2 Lemon, Juice and Zest
  • 1/4 Tsp Red Pepper Flakes
  • 1/4 Cup Vegan Mayo
  • Kosher Salt & Black Pepper to taste

For the Build

  • 4 Burger Buns, Toasted
  • 1 Cup Arugula
  • 1 Tomato, 4 Thick Slices seasoned with salt and pepper
  • 1/2 Red Onion, Sliced Into 1/4 inch Rings
  1. Preheat sauté pan over medium heat, add 2 Tablespoon of olive oil, followed by onions. Sauté, while stirring, for 3-4 minutes until onions become translucent. Add mushrooms and continue cooking for 3-4 more minutes, until mushrooms become tender. Add the minced garlic and cook for another 1-2 minutes. Deglaze the pan with the soy sauce, and season with salt and pepper. Remove from heat.
  2. For the aioli, add the sun-dried tomatoes, garlic, olive oil, and lemon juice/zest to a food processor/blender and pulse until finely chopped. Then add the herbs, red pepper flake, and mayo. Puree until well combined and season with salt and pepper.
  3. Preheat a sauté pan/cast iron over medium high heat. Add 1 Tablespoon oil, and spread evenly over pan, followed by the burgers. Cook for 3 minutes on each side until browned and an internal temperature of 165°F.
  4. Top each burger w. mushrooms and continue to assemble on bun with sauce, arugula, tomato, and red onion.