Portobello Mushroom Burger with crispy Sweet Potato slices

Portobello Mushroom Burger with crispy Sweet Potato slices

New ZealandRecipes

Be prepared for the most delicious veggie burger ever!

The backstory

When you take photos, update your social media and run a travel blog the work in front of a screen does add up pretty quick. On our road trip through New Zealand we did all of that. But guess what!? There was no Wi-Fi or power in our van.

So we had to use what the public spaces provided us with. Most of the time this meant little coffee breaks in some charming and some not so charming Cafés.
Helena loves coffee so we had a love–hate relationship with them. We also ended up in a fast food restaurant quite often because of this. They had coffee and surprisingly the most reliable Wi-Fi connection too…

thetastyoutdoors.com working on laptops
iPhone snapshot: Working on the ferry ride from the North to the South Island. Roman blocking the light from above to edit some photos 😀


Those fast food surroundings inspired us to make our own version of a good burger with fries. Probably not that fast but way better and healthier of course! A burger made of a big mushroom and loads of veggies and sweet potato fries. How does that sound? It turned out to be one of the most delicious meals we had on the road!

 Portobello Mushroom Burger with crispy Sweet Potato slices



  • 2 Large Portobello Mushroom caps
  • 1 Garlic, cut into very small pieces
  • 1/2 Onion, cut into thin slices
  • 1/2 Avocado, cut into slices
  • 1/2 Beetroot, raw or cooked (it’s up to you)
  • 1/2 Zucchini, cut into slices
  • Hummus (the flavor you prefer)
  • 2 Thick slices of Tomato
  • Some Sprouts (Alfalfa, Bean, Sunflower,…)
  • 1 Big Sweet Potato, cut into slices
  • 1 Tbsp. Coconut Oil for the garlic, the mushrooms and the onions.
  • 2 Tbsp. Coconut Oil for the Sweet Potato slices



  1. Heat one tablespoon coconut oil.
  2. Add the garlic and the portobello mushrooms. Cook for a about one minute.
  3. Add some salt and pepper and remove the portobello from the pan.
  4. Put the onions into the hot oil and cook them until they are glassy.
  5. Place one mushroom cap on a plate and add the ingredients. The order doesn’t matter 🙂
  6. Avocado, Beetroot, Hummus, Tomato, some sprouts and the onions. Insider tip: put two or three Sweet Potatoes slices into the burger – sooo tasty!


For the Sweet Potato slices:

  1. Heat two tablespoons coconut oil. 
  2. Add Sweet Potato slices.
  3. Cook until they are soft inside and crusty outside (about 10 minutes). 

Side note: Sweet potatoes are known to be a great source of beta-carotene. They also deliver good sources of vitamin A, vitamin C, and are full of manganese, calcium, potassium, iron, vitamin B6 and fiber.

Portobello Mushroom Burger with crispy Sweet Potato slices




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