Air Fryer Mushroom Burgers
Smoky barbecue mushroom burgers with roasted peppers, mozzarella, and toasted brioche buns.
Equipment
- Bowls
- Knife
- Parchment paper
- spatula
Ingredients
- 4 brioche buns halved
- 1/4 cup olive oil
- 1 large red onion thinly sliced
- 1 large red bell pepper thinly sliced
- 2 cloves garlic crushed
- 1/2 cup smoky barbecue sauce
- 2 teaspoons smoked paprika
- 4 portobello mushrooms sliced
- 4 slices mozzarella cheese
- Yellow mustard
- Sliced pickles
- Salt
- Black pepper
Instructions
- Preheat the air fryer to 350°F for 3 minutes.
- Toast the brioche bun bases in the air fryer for 5 minutes until golden.
- Repeat with the bun tops and keep warm.
- Combine 1 tablespoon olive oil with sliced onion and bell pepper.
- Place the vegetables into the air fryer basket lined with parchment paper.
- Cook at 350°F for 10 minutes until softened.
- Transfer the vegetables to a bowl.
- Mix remaining olive oil, garlic, barbecue sauce, and smoked paprika.
- Add the sliced mushrooms and toss well.
- Cook the mushrooms in the air fryer at 400°F for 10 minutes until tender and browned.
- Place mozzarella slices onto the bun bases.
- Heat for 2 minutes until the cheese melts.
- Top the buns with mushroom mixture, peppers, onions, mustard, and pickles.
- Finish with the bun tops and serve immediately.
Notes & Wine Advice
Notes
Portobello mushrooms work best because they stay juicy while developing a rich roasted flavor in the air fryer.Serve Tip
Serve these burgers with crispy potato wedges, coleslaw, or grilled corn for a complete meal.Variations
Add jalapeños, crispy onions, avocado, or smoked cheddar for extra flavor and texture variations.Wine Advice
A fruity Pinot Noir pairs beautifully with the smoky mushrooms and sweet barbecue sauce.Nutrition values
Calories: 520 kcal | Carbohydrates: 39 g | Protein: 16 g | Fat: 33 g | Saturated Fat: 10 g | Sodium: 890 mg | Sugar: 11 g