This vegan portobello mushroom burger is crazy amazing, gluten free, and a fantastic low carb alternative to a conventional veggie burger served on bun.
In a bowl, mix the broth, vinegar, mustard, salt, thyme, rosemary, and garlic powder, and whisk well until combined.
For kids, cut the burgers into small pieces. Serve mayo on the side as a dipper.
Recipe and photo from Vegan Burgers & Burritos by Sophia DeSantis, copyright © 2017. Published by Page Street Publishing Co.